Introducation
1. Climate, Crops and Prehistory
2. The Age of Ritual, 1700-1100 BCE
3. The Renunciant Tradition and Vegetarianism, 1000-300 BCE
4. Global India and the New Orthodoxy, 300 BCE-500 CE
5. New Religious Trends and Movements: Feasting and Fasting, 500-1000 CE
6. Food and Indian Doctors, 600 BCE-600 CE
7. The Middle Ages: The Manasolassa, Lokopakara, and Regional Cuisines, 600-1300 CE
8. The Dehli Sultanate: Ni’matnama, Supa Shastra and Ksemakutuhalam, 1300-1550
9. The Mughal Dynasty and its Successors, 1526-1857
10. The Europeans, the Princes and their Legacy, 1500-1947
11. An Overview of Indian Cuisine: The Meal, Cooking Techniques and Regional Variations
12. New Trends in Indian Food, 1947-Present
13. The Food of the Indian Diaspora
Timeline
References
Select Bibliography
Acknowledgements
Photo Acknowledgements
Index