- Home
- Cooking
- Regional & Ethnic
- The Food of Bharat (A Chef's Journey through India's Rich Culinary History)
The Food of Bharat (A Chef's Journey through India's Rich Culinary History)
List Price:
$42.00
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Author:
Helly Raichura
Format:
Hardcover
Pages:
256
Publisher:
Hardie Grant (March 25, 2025)
Language:
English
Audience:
General/trade
ISBN-13:
9781743798799
ISBN-10:
1743798792
Weight:
45.28oz
Dimensions:
8.3" x 10.3"
File:
hbgusa-hbgusa_Chronicle_onix30_P9910484_04022026_Complete-20260402.xml
Folder:
hbgusa
List Price:
$42.00
Case Pack:
12
As low as:
$32.34
Publisher Identifier:
P-CHRONICLE
Discount Code:
A
Pub Discount:
65
Imprint:
Hardie Grant Books
Country of Origin:
China
Overview
A cookbook like no other, The Food of Bharat is a deep dive into India’s culinary history, exploring how Indian cuisine has evolved from the earliest times to the modern day. Chef Helly Raichura, founder of popular Melbourne restaurant Enter Via Laundry, illuminates historical insights with delicious recipes from across regional India.
From the importance of ghee to the adopted flavors of tomato and chilli, Helly shows a different side to the foods of India – and challenges the idea of what Indian cuisine is. Bharat is the oldest-known name of the subcontinent we now call India, and The Food of Bharat charts a course through thousands of years of culinary history. The 68 recipes include Marron head rassam, Abalone with tomato and lemon gum broth, and Helly’s famous ‘I am not pasta’ dish, Khandavi.
In The Food of Bharat, India’s diverse cultures, cuisines and people are brought to life through colorful photographs and Helly’s incredible recipes, which marry authentic techniques with seasonal produce.
From the importance of ghee to the adopted flavors of tomato and chilli, Helly shows a different side to the foods of India – and challenges the idea of what Indian cuisine is. Bharat is the oldest-known name of the subcontinent we now call India, and The Food of Bharat charts a course through thousands of years of culinary history. The 68 recipes include Marron head rassam, Abalone with tomato and lemon gum broth, and Helly’s famous ‘I am not pasta’ dish, Khandavi.
In The Food of Bharat, India’s diverse cultures, cuisines and people are brought to life through colorful photographs and Helly’s incredible recipes, which marry authentic techniques with seasonal produce.
