A cookbook like no other,The Food of Bharatis a deep dive into Indias 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 theimportance 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, andThe Food of Bharatcharts a course through thousands of years of culinary history. The 68 recipes include Marron head rassam, Abalone with tomato and lemon gum broth, and Hellys famous I am not pasta dish, Khandavi.

In The Food of Bharat, Indias diverse cultures, cuisines and people are brought to life through colorful photographs and Hellys incredible recipes, which marry authentic techniques with seasonal produce.