Unexpected enrichment. Reviews of three books on Indian cuisine

4 August 2023

2021

Feeding the Gods. Memories of food and culture in Bengal by Chitrita Banerji (New York: Seagull Books, 2006).

Picklehead. From Ceylon to Suburbia; a memoir of food family and finding yourself by Rohan Candappa (London: Ebury Press, 2006).

Culinary Crossings. A symposium on the globalization of Indian cuisine (Seminar 566. October 2006).

Feast. What we eat, how we eat it (Himāl Vol 19 No 8, November 2006).

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Small Mulch

Paul van Reyk
According to Mum, my first attempt at cooking, at 6 or 7, was a ‘curry’ of leaves and twigs stirred up in kids' versions of earthenware pots still used in Sri Lanka - chatties. I've broadened my repertoire since, and upgraded the utensils, but stuck with leaves and twigs, Now, though, they’re likely to be spices and herbs used in my specialty, the food of South Asia – Sri Lanka, India, Pakistan, Bangladesh. I eat it, I cook it, I cater with it, and I take people on tours to find it – at home in Australia and back in South Asia.