September 26, 2016

‘In my opinion, vegetarianism is one of India’s greatest gifts to the world. The existence of a rich, varied vegetarian cuisine in each and every part of the country is the most distinctive feature of Indian cuisine. Lentils play a central role (be it gravies, vegetables, breads, sweets or savouries) ensuring adequate protein in the Indian diet.’—says Colleen Taylor Sen, author of Feasts and Fasts: A History of Food in India in an exclusive interview with ‘The Hindu’.

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