9 Must-Read Indian Cookbooks To Explore Regional Cuisines

By Shireen Jamooji October 19, 2023

[{"selector":"#anim-7c415bac-ce68-4da5-8715-7e8ddc23f92b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(34.17499990397451%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-94e1f9a1-de77-4a1b-9f97-f0cbd02a0f5a","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-2e73b95f-a4b8-425c-9fb2-0df4fd43e967","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Delve into the fascinating regional cuisines of India through 9 exceptional books that highlight the diversity of our national palate.

Pangat, A Feast

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The Essential North-East Cookbook

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Spiced, Smoked, Pickled, Preserved

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Bene Appetit: The Cuisine Of Indian Jews

[{"selector":"#anim-13d590a2-bb72-4d1f-8a24-d9a4329413d9 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-99ae12d6-8a79-434f-bd31-6199ff3c249a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8501452a-613a-446c-9176-f0b626c89cbb","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2a6b27dd-fd99-4c75-9daf-91f21d7a5fba","keyframes":{"transform":["translate3d(0px, 178.30690%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] In Esther David’s book we meet the Bene Israeli community, their traditions, and recipes.

Suriani Kitchen

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Parsi Kitchen: A Memoir Of Food And Family

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Susegad: The Goan Art of Contentment

[{"selector":"#anim-ef4da4a4-74f0-4d2e-b8cd-94bce82b37e8 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(8.424114680120397%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-079b9997-9ef6-4cb9-b37f-74f4fa825b15","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b0f0238b-0ad4-4174-bd2e-96b212e10f48","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d2087d40-2f54-4d39-94fe-e42647ab98e8","keyframes":{"transform":["translate3d(0px, 146.26740%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Learn the true essence of Goan culture from Clyde D’Souza and its food beyond fish curry, through recipes, history, and more.

The Andhra Cookbook

[{"selector":"#anim-463b6ed1-d1da-409f-ad44-6b22982baee2 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(12.041679978307956%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-c0b1506f-9b36-4cf3-be7f-cbd21aad63c8","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fdfc5342-538e-4952-8ffa-94da5fb8c6cd","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-77e1fcd4-5a0c-468c-bc1c-52f19ed3ead8","keyframes":{"transform":["translate3d(0px, 146.26740%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Komala Sista Rao offers authentic Andhra Pradesh vegetarian recipes from her hometown in the East Godavari district.

Eating India

[{"selector":"#anim-e06de637-3406-4873-94d0-40ed23045a19 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(2.17209874110862%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-565c5e6f-b2d3-4672-ba5a-fe9bfbdd0f55","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-81440607-a960-46d8-8364-341e011d5281","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9902f170-2103-4714-82d8-6b21e3a5a703","keyframes":{"transform":["translate3d(0px, 178.30690%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Award-winning food writer Chitrita Banerji traces the history and diversity of Indian cuisine.

[{"selector":"#anim-eee238e8-eda7-463c-bb00-25419182267e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-4.098446507773236%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More

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