A Chef's Journey through India's Rich Culinary History
Chef Helly Raichura takes a deep dive into India’s history through its cuisine, introducing regional and cultural dishes.
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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.
‘No one else in Melbourne is championing regional Indian food quite like Helly Raichura. Committed, enthusiastic, meticulous and curious. She’ll lead you gently through the history, romance and deliciousness that exemplifies everything that’s wonderful about the rich culinary traditions of this incredibly complex and diverse cuisine. The evolution of Enter Via Laundry continues, and with Helly at the helm the very best of Indian cuisine and culture is in safe hands.’
