This book, the result of a life-time's effort to understand the nature of things Indian, describes the human situation in India after independence. The main feature of the book is the imaginative interpretation of the Hindu personality based on original sources. The author puts forward the revo...
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This pioneering book examines two contrasting regions of north India and shows how the period 1707-48 saw the emergence of a new order with local and regional idioms, and in doing so it changes our understanding of eighteenth-century India.
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A study of the Indus script and its decipherment, it offers a methodology for reading the Indus script by combining paleography with ancient literary accounts and Vedic grammar.
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Now in paper back edition, this volume is an informed perspective on the history and content of the thought-provoking, continuing debate on the decline of the Indus civilization.
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This book written during prison gives an understanding of the glorious intellectual and spiritual traditions of India. The narration vividly brings out the tragic influence and forced economic, moral and intellectual decline by the British rule and the vicious exploitation of the Indian people. ...
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This book includes more than 200 recipes from Andhra, one of India's largest and culturally most diverse state. Along with the recipes the author recounts the traditions and rituals associated with food such as the right order in which to serve the dishes.
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In the popular imagination, Delhi cuisine is most often associated with the Punjabi or Mughlai. In this book, the author seeks to dispel such a notion and presents traditional recipes from the kitchens of Delhi.
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This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken. Over two hundred recipes from one of the best coastal cuisines of India. The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist...
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A comprehensive collection of recipes that brings together the best of traditional cuisine from Kerala. The recipes in this volume cover the entire range of vegetables, meat, seafood, pickles, sweets and snacks served both as daily fare and as part of the sadya on festive occasions. In recent tim...
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The hundred-odd recipes in this book bring together the best of traditional Kodava cuisine, from spicy vegetable curries and subtly flavored pachadis to the many varieties of steamed dishes (puttu) that are distinctive to the region.
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History of India
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