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Author: Charles Robert Wilson
Publisher:
ISBN:
Category : Bengal (India)
Languages : en
Pages : 498
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Book Description
Author: Charles Robert Wilson
Publisher:
ISBN:
Category : Bengal (India)
Languages : en
Pages : 498
Get Book Here
Book Description
Author: Charles Robert Wilson
Publisher:
ISBN:
Category : Bengal (India)
Languages : en
Pages : 470
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Book Description
Author: Charles Robert Wilson
Publisher:
ISBN:
Category : Bengal (India)
Languages : en
Pages : 476
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Book Description
![The early annals of the English in Bengal, being the Bengal public consultations for the 1st half of the 18th century, summarised [&c.]. PDF](https://books.google.com/books/content/images/frontcover/Z__3k6WPoFcC?fife=w80-h100)
Author: Charles Robert Wilson
Publisher:
ISBN:
Category :
Languages : en
Pages : 484
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Book Description
Author: Charles Robert Wilson
Publisher:
ISBN:
Category : Bengal (India)
Languages : en
Pages : 490
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Book Description
Author: H.K. Kaul
Publisher: Routledge
ISBN: 1351867172
Category : History
Languages : en
Pages : 449
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Book Description
This book, first published in 1975, is a comprehensive list of all the books on India, written in English before 1900. It is an invaluable reference source on India of the eighteenth and nineteenth centuries. Apart from the work of professional writers, there are the writings of a cross-section of society from soldiers to scientists. We find dictionaries of obscure dialects written by government officials, descriptions of their travels by visiting clerics, homely details of everyday life by housewives, as well as technical and scientific works written by scholars.
Author: Luzac &co
Publisher:
ISBN:
Category :
Languages : en
Pages : 106
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Book Description
Author: University of Aberdeen. Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 552
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Book Description
Author: Lizzie Collingham
Publisher: Oxford University Press
ISBN: 0199883815
Category : History
Languages : en
Pages : 354
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Book Description
Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.
Author: University of St. Andrews. Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 614
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Book Description
