Femina
As always with Nandita, author of three bestselling books, this is so much more than a book with recipes. She analyses what makes India’s communities vegetarian, detailing how geography, cropping patterns, influences from migrations, invasions, trade and colonialism have all worked to enrich the cuisine, starting 2,500 years ago. “A thali,” she writes in the introduction, “is a coming together of thousands of years of civilizations, societies,


