Curried Cultures

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 Cafes: 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