The Food of Bharat: A Chef's Journey through India's Rich Culinary History by Helly Raichura

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  • Roast duck with gravy (Tharavu roast)

    Roast duck with gravy (Tharavu roast)

    from The Food of Bharat: A Chef's Journey through India's Rich Culinary History The Food of Bharat by Helly Raichura

    • Categories: Sauces for poultry; Main course; Christmas; Entertaining & parties; Easter / Lent; Indian; Syrian
    • Ingredients: whole duck; ground turmeric; green cardamom pods; cassia sticks; whole cloves; fresh ginger; garlic; curry leaves; malt vinegar; vegetable oil; shallots
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  • ISBN 10 1743798792
  • ISBN 13 9781743798799
  • Published Mar 20 2025
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Hardie Grant

Publishers Text

A cookbook like no other, Bhartiya Bhojan 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 flavours 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 Bhartiya Bhojan (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 Bhartiya Bhojan, India's diverse cultures, cuisines and people are brought to life through colourful photographs and Helly's incredible recipes, which marry authentic techniques with native and seasonal Australian produce.