Description

A cookbook like no other, The Food of Bharat is a deep dive into India’s 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 the importance of ghee to the adopted flavours 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, and The Food of Bharat charts a course through thousands of years of culinary history. The 68 recipes include Marron head rassam, Abalone with tomato and lemon gum broth, and Helly’s famous ‘I am not pasta’ dish, Khandavi.

In The Food of Bharat, India’s diverse cultures, cuisines and people are brought to life through colourful photographs and Helly’s incredible recipes, which marry authentic techniques with native and seasonal Australian produce.

Publisher Review

'No one else in Melbourne is championing regional Indian food quite like Helly Raichura. Committed, enthusiastic, meticulous and curious. She'll lead you gently through the history, romance and deliciousness that exemplifies everything that's wonderful about the rich culinary traditions of this incredibly complex and diverse cuisine. The evolution of Enter Via Laundry continues, and with Helly at the helm the very best of Indian cuisine and culture is in safe hands. She's passionate, steadfast and uncompromising.' - Gary Mehigan 'Helly is your perfect guide through thousands of tasty years of Indian culinary history.' - Matt Preston 'Feeding people's stomachs anyone can do; feeding people's souls is done by special humans. Helly is that and more: self-taught, an incredible cook, an expert in creating authentic flavour with a modern touch, and above all an awesome human. I was fortunate enough to eat at the original EVL. Helly is a force!' - George Calombaris 'As a chef, I have always sought inspiration from unconventional places, and from people bold enough to forge a different path. Helly is one such person: a true risk-taker who is unafraid to swim against the tide. It has been a joy to watch her evolve into a fully-fledged restaurateur, food educator and author - and to see such a unique talent bring something different to the table.' - Shaun Quade 'Helly is a success story of a woman who wants to cook what she wants and where she wants. Her stubborn approach has helped her to not do a desk job and rather hold a knife for the right reason.' - Gaggan Anand