The way we look at our food has changed a lot in the last few years. With a slow-growing awareness about what we eat and where our food is coming from, we all wish there was an expert who could tell us everything we need to know. Why is haldi suddenly so popular around the world? Do avocados live up to the craze? Which fruit and vegetables are indigenous to India?
From food columnist and star journalist Vir Sanghvi comes a collection of insightful, witty and myth-busting pieces about the ingredients in our kitchens.
In his distinctive, no-holds-barred style, Sanghvi introduces the reader to not only the Indian pantry but also the culture, history and unique experiences that make Indian food so popular the world over.
WINNER OF THE GOURMAND WORLD COOKBOOK AWARD 2019
Vir Sanghvi is probably the best-known Indian journalist of his generation. He became editor of Bombay magazine at twenty-two, making him the youngest editor in the history of Indian journalism. He went on to edit Imprint, and Sunday, which was then India's largest-selling weekly news magazine. From 1999 to 2004, he was the editor of Hindustan Times before being promoted to editorial director, a post he held till 2007, after which he continued at the paper as a columnist. His television career has included several award-winning shows on the Star TV network, NDTV, Discovery and other channels. His weekly political show Virtuosity on CNN-News18 is one of the channel's top-rated programmes.
He has a parallel career as India's leading food and travel writer. His many books include the bestselling Mandate: Will of the People, Men of Steel, Rude Food (which won the Cointreau Award for Best Food Literature Book in the world) and Madhavrao Scindia: A Life.
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