Indian Food: A Historical Companion |
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Common terms and phrases
added Ancient animal appear Aryan baked banana barley Bengal boiled Bombay Book bread butter Calcutta called century Chapter Citrus coconut common cooked cultivated Culture curds Delhi described dhal dish drink earlier early eaten fermented fish flavoured flour flowers fried fruit ghee give grains green ground grows Hindu History honey Indus juice kinds king known land later leaves listed literature Madras mango materials meal meaning meat mentioned milk mixed noted origin pepper perhaps period placed plant preparation probably Publishing pulse references rice ritual roasted salt Sanskrit seeds seems served sesame shaped sour Source south India species spices stone sugar sweet Tamil term tion tree University urad Valley variety various Vedic vegetables vessel wheat wild wine World yield
Bibliographic information
| Title | Indian Food: A Historical Companion Oxford India paperbacks |
| Author | K. T. Achaya |
| Edition | illustrated |
| Publisher | Oxford University Press, 1994 |
| Original from | University of Minnesota |
| Digitized | 16 Feb 2010 |
| Length | 322 pages |
| Export Citation | BiBTeX EndNote RefMan |