The Food of Bharat: A Chef's Journey through India's Rich Culinary History

(Hardback)

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A cookbook like no other, The Food of Bharatis 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 Bharatcharts 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.

Reviews

No one else in Melbourne is championing regional Indian food quite like Helly Raichura. Committed, enthusiastic, meticulous and curious. Shell lead you gently through the history, romance and deliciousness that exemplifies everything thats 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. Shes passionate, steadfast and uncompromising.
Gary Mehigan

Helly is your perfect guide through thousands of tasty years of Indian culinary history.
Matt Preston

Feeding peoples stomachs anyone can do; feeding peoples 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

Author Bio

Helly Raichura's story is just as interesting as her food. In a past life, the chef from Gujarat, India, was an HR advisor for an IT company until she quit her job to pursue her love of cooking and started offering intimate dinners out of her home. Guests had to enter via her laundry, and so Enter Via Laundry was born. There, Helly created shared meals that took guests on a culinary journey through regional India. One of the first chefs to introduce and popularise regional Indian cuisine in Australia, Helly quickly gained a following, and she featured on MasterChefAustralia to much acclaim.

Preserving India's culture through cuisine, and showcasing its regionality on a plate, is Helly's passion. She now has a permanent venue for Enter via Laundry in the inner city of Melbourne, Australia. Never losing sight of her Indian heritage, she creates menus that educate guests on the history and seasonality of each dish.