- Hardcover: 312 pages
- Publisher: Hachette India (31 October 2017)
- Language: English
- ISBN-10: 935009908X
- ISBN-13: 978-9350099087
- Package Dimensions: 20.7 x 13.8 x 3.3 cm
- Average Customer Review: 11 customer reviews
- Amazon Bestsellers Rank: #6,275 in Books (See Top 100 in Books)
The Flavour of Spice: Journeys, Recipes, Stories Hardcover – 15 Nov 2017
The order quantity for this product is limited to 2 units per customer
Please note that orders which exceed the quantity limit will be auto-canceled. This is applicable across sellers.
Frequently bought together
Customers who bought this item also bought
About the Author
Marryam H. Reshii has written books about Kashmir, restaurants, chefs and recipes and contributes to a number of publications, including the Times of India, about cuisine. She thinks of her life as divided into two phases: before she discovered spices and after that (though it is impossible to say whether Marryam discovered spices or they discovered her).
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter mobile phone number.
Customers who viewed this item also viewed
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
My favourite chapter is the one on Hing. I had no clue that asafoetida was 1. a resin b. not grown in India but in Afghanistan (considering how liberal every Indian kitchen is in using it) 3. has grades, the most expensive of which costs over 12k a kilo.
Whichever way you look at it, if you are a food lover, this book is for you!
Many spice related stuff that i wondered were easily answered as i flipped the pages. ex: What is rai and what is sarson dana? Why do i like crushed dhania over powdered form.. so on an forth. Thanks Marryam Reshii :)
The magic masala mix has successfully been the largest driver of a cuisine monocultural trend; where place after place is basically identical in flavour profiles; and high on its claims of being unique. What started as convenience, becomes so ubiquitous, that a generation from now, it’ll become part of the recipe roster - like the back of a Maggie packet.
I can’t begin to stress how important it was for someone to put all this into perspective, a task that couldn’t have been an easy one. Along came The Flavour of Spice, a work that quite clearly has been years in the making. A work that couldn’t have been possible without decades of experience, research, conversations and study. A work that embodies what food writing should have been all along, before it turned into a churn of book after senseless book jostling for space at already crowded bookshelves with fifty recipes for five minute chicken for bachelors... you get the drift.
The tale of a Bhopali version of chicken Rezala explains what coriander can do for the digestive system, especially when in an area known for poor quality water. Why the saffron trade is as fraught with fakes and mislabelling as the olive oil business is; and how once you’ve experienced the real deal, which is one of the most painstakingly difficult spices to harvest, there’s no going back. How ironically mustard seeds, in its different avatars are so beloved in Bengal, yet the leaves are consumed as a ‘North Indian’ treat in winter. Similarly in the Salem, Coimbatore, Erode belt - made as famous by the madras checks as it is by its superior quality turmeric; the author finds that the leaves, so precious in some other cuisines are all but missing from their repertoire. There’s no absolutes with how food has evolved; and one mans treasure is another’s leaf. It’s the backbone of understanding cuisines and appreciating how magic is born, often, through restraint.
A brilliantly pieced together book, which showcases recipes collected over the years, the medicinal benefits that spices have been treasured for, the very source they come from and the cuisines of those lands, and how we’re all faintly related in our food cultures sometimes. More than we’d ever imagined.
Without giving too much away, I do feel that this should be compulsory reading for anyone who wants to either write on food, or cook it. It makes a pressing case for being a textbook, for anyone keen to enter the world of food and hospitality. It’s a MUST read for those who enjoy a well researched and well written body of work, which manoeuvres a unique style with cultural and historical narrative, oodles of perspective and wit to boot. Perhaps my only gripe is that this could’ve easily been a coffee table book - but for now, one will have to settle at conjuring these stunning images in their minds.
Well done Marryam, can’t wait for the next!
Disclaimer: The author is a senior food writer in the English language media in India, and I know her through her writings and on social media.
With her new book The Flavour of Spice, the wonderful Marryam Reshii explores the incredible world of Indian spices and the integral ways in which they shape the way we eat. Must buy!
Would you like to see more reviews about this item?
Most recent customer reviews