The Indian Pantry: Understanding the Ingredients in Our Kitchen, Penguin Books India Pvt. Ltd., 9780143440178

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The Indian Pantry: Understanding the Ingredients in Our Kitchen

Vir Sanghvi (Author)

Synopsis

In the last few years, the way we look at our food has changed a lot. With a slow growing awareness about what we eat, we wonder whether ghee is good for us. What fish should we be eating? What fruits and vegetables are indigenous to India?

From food columnist and star journalist Vir Sanghvi comes a collection of insightful, witty and informative pieces on everything we ought to know about the ingredients in our kitchens.

In his distinctive, no-holds-barred style, Sanghvi introduces the reader to not only the Indian Pantry but the culture, history and unique experiences that makes Indian food so popular the world over.

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About the author

Vir Sanghvi

Vir Sanghvi is probably the best-known Indian journalist of his generation. He was twenty-two when he became Founder-Editor of Bombay magazine. Thereafter, his brilliant career has included editorships of Imprint, one of India’s foremost feature magazines, Sunday, then India’s largest – selling weekly newsmagazine, and of Hindustan Times, north India’s biggest English – language daily.

Sanghvi also has a parallel career as an award-winning TV interviewer and has hosted various successful shows on confessed gourmand, he is India’s premier food writer. His book Rude Food won the Cointreau Award, the international Food Business’s Oscar for Best Food Literature in the world. He has authored several best-selling books including Men of Steel, and Madhavrao Scindia: A Life, that he co-authored.

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