5 Indian Culinary Classics That Blend Cuisine and Memory: A Journey through the Flavours, Histories, and Traditions of India
5 Indian Culinary Classics That Blend Cuisine and Memory: A Journey through the Flavours, Histories, and Traditions of India
Food tells the story of who we are—our lands, our people, and our history. Few things define India’s diversity as vividly as its cuisines, each shaped by geography, climate, culture, and centuries of exchange. From royal kitchens and ancient spice routes to humble homes and bustling streets, every Indian recipe carries within it the legacy of a thousand stories. If you’ve ever wanted to trace India’s rich culinary heritage through its most evocative food books, here are five Indian culinary classics that open a window into the country’s gastronomic soul.
1. Secrets from the Kitchen: Fifty Years of Culinary Experience at the India International Centre By Bhicoo Manekshaw and Vijay Thukral
The India International Centre (IIC) has, for decades, been a meeting ground for thinkers, diplomats, and artists—a place where culture mingles with conversation over a plate of good food. Secrets from the Kitchen invites readers behind those elegant dining hall doors for the very first time. It chronicles fifty years of culinary evolution, from the earliest days when mixed grills, pork chops, and treacle tarts graced its menu, to today’s sophisticated spread reflecting India’s cosmopolitan palate. The book is more than a cookbook—it’s a chronicle of post-Independence Delhi’s cultural dining scene, with rare photographs, anecdotes, and memories that celebrate how food can foster dialogue, community, and belonging.
2. Flavours of Avadh: Journey from the Royal Banquet to the Corner Kitchen By Salma Husain
Few cuisines embody grace, refinement, and history quite like that of Avadh. In Flavours of Avadh, food historian Salma Husain serves up a sumptuous narrative tracing the transformation of Avadhi cuisine—from the glittering banquets of Nawabi Lucknow to the humble home kitchens that still guard its secrets. The book presents more than sixty recipes, interwoven with family stories, festive customs, and forgotten culinary rituals. From the delicate kebabs and fragrant biryanis to the artistry of serving water infused with mint or rose petals, every detail reflects the refinement and warmth of the Avadhi way of life. Richly illustrated and steeped in nostalgia, this book is both a culinary and cultural odyssey through one of India’s most elegant gastronomic traditions.
3. Eating with History: Ancient Trade-Influenced Cuisines of Kerala By Tanya Abraham
Kerala, the lush green gem on India’s southwest coast, has long been a melting pot of cultures and cuisines. In Eating with History, Tanya Abraham retraces the state’s extraordinary food journey shaped by centuries of maritime trade and cultural mingling along the fabled Spice Route. This beautifully researched work brings alive how communities—Jews, Syrian Christians, Muslims, Latin Catholics, and Anglo-Indians—each contributed their unique flavours, techniques, and ingredients to Kerala’s kitchens. With recipes that bear the imprint of Arab, Portuguese, and Dutch influences, this book is a tapestry of tastes and traditions that reveal how food transcends borders. It’s as much a history of people as it is of their plates—a must-read for anyone seeking to understand how Kerala became the global spice capital of the world.
4. Rajasthan on a Platter: Healthy. Tasty. Easy. By Suman Bhatnagar and Pushpa Gupta
From the arid deserts of Rajasthan comes a cuisine that is as resourceful as it is flavourful. Rajasthan on a Platter reintroduces traditional recipes designed for the modern kitchen—healthy, quick, and deeply rooted in local wisdom. Divided into five sections—cereals, pulses, vegetables, non-vegetarian dishes, and festival specials—each recipe is presented with precise preparation and nutritional details, catering perfectly to the demands of today’s fast-paced lifestyle. The book also provides insights into how Rajasthani households have evolved their food habits to adapt to changing times without losing touch with their heritage. Think millet rotis, spicy curries, and festive sweets—all prepared with balance, tradition, and an eye on wellness. Perfect for both new cooks and seasoned gourmets, this book celebrates Rajasthan’s timeless approach to hearty, wholesome eating.
5. Vegetarian Cuisine from the Himalayan Foothills: Flavours and Beyond By Veena Sharma
At the foothills of the majestic Himalayas lies a world of quiet abundance—lush forests, crisp mountain air, and ingredients bursting with life. Veena Sharma’s Vegetarian Cuisine from the Himalayan Foothills captures this serenity in a collection of vegetarian and vegan recipes inspired by the region’s biodiversity. With a focus on forgotten grains, fresh greens, and earthy spices, Sharma creates dishes that balance nourishment with taste—lentil kebabs, tangy chutneys, revitalizing soups, and inventive desserts like “phony” gulab jamuns. Accompanied by stunning photographs and thoughtful notes, this book is a mindful culinary journey that connects food to nature, body, and spirit.
These five Indian culinary classics are more than just cookbooks—they are cultural archives, chronicling how our food traditions evolved, adapted, and survived through centuries of change. Whether it’s the royal feasts of Avadh, the spice-laden tales of Kerala, or the nourishing simplicity of Himalayan kitchens, each book reminds us that food is memory, identity, and heritage served on a plate.
So, step into these kitchens, savour the stories, and rediscover India—one recipe at a time.
