As the International Kolkata Book Fair unfolds this year, attention extends beyond novels and poetry to books that deepen the understanding of food and its histories. For chefs, food historians and researchers, essential reading includes works that examine ingredients, document culinary traditions and study how food is shaped by culture, trade and power. From books exploring British food writings to rigorous studies of Indian cuisine, these are the reads they swear by. “Whenever I think of Indian food, I am compelled to turn the pages of Indian Food: A Historical Companion,” he says, citing Achaya’s insights into Harappan diets, Aryan food habits and the roots of vegetarianism. Dey also mentions K T Achaya’s A Historical Dictionary of Indian Food, noting its scientific detail and cultural references as unmatched.

Source: The Telegraph January 28, 2026 15:23 UTC