Look into the past through the prism of timeless cookbooks
When social media platforms provide a ready resource for recipes, food writers wonder whether cookbooks have lost their significance. Balwant Kaur’s Indian Cookery, published in 1961 in London, is a landmark English cookbook of North Indian cuisine written by an Indian woman during that time. I tend to see this book as a stepping stone for other Indian food writers abroad, including Madhur Jaffery, who released her first book, An Invitation to Indian Cooking. It was seminal in that it was not just a regular recipe book, but attempted to define an image of Indian cuisine that was not homogenized into broad labels, like curry," says Rushina Munshaw Ghildiyal, culinary expert and writer. It is not just a regular recipe book, but rather answers many questions about Indian cuisine, the kitchen setup, utensils used and seasonal foods.
Krish Ashok’s non-cookbook for kitchen nerds looks at the science behind cooking
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