Table of Contents
Part One. Opening the Issues
1. Introduction
Krishnendu Ray and Tulasi Srinivas
2. A Different History of the Present: The Movement of Crops, Cuisines, and Globalization
Akhil Gupta
Part Two. The Princely-Colonial Encounter and the Nationalist Response
3. Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial India
Angma D. Jhala
4. Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal
Jayanta Sengupta
Part Three. Cities, Middle Classes, and Public Cultures of Eating
5. Udupi Hotels: Entrepreneurship, Reform, and Revival
Stig Toft Madsen and Geoffrey Gardella
6. Dum Pukht: A Pseudo-Historical Cuisine
Holly Shaffer
7. “Teaching Modern India How to Eat”: “Authentic” Foodways and Regimes of Exclusion in Affluent Mumbai
Susan Dewey
8. “Going for an Indian”: South Asian Restaurants and the Limits of Multiculturalism in Britain
Elizabeth Buettner
9. Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattan
Krishnendu Ray
10. From Curry Mahals to Chaat Cafés: Spatialities of the South Asian Culinary Landscape
Arijit Sen
11. Masala Matters: Globalization, Female Food Entrepreneurs, and the Changing Politics of Provisioning
Tulasi Srinivas
Postscript. Globalizing South Asian Food Cultures: Earlier Stops to New Horizons
R. S. Khare
References
Contributors
Index
