Sweets play a central role in all festivalsand celebrations of India and every part of the country has special dessertsthat are prepared in specific ways. In The Sweet Kitchen: Tales and Recipesof India's Favourite Desserts, chef and food writer Rajyasree Sen delvesinto the stories behind some of these iconic sweet dishes and asks questionsabout the origins of others. Among the tales she tells are the following-Issandesh only made in Bengal? Is the gulab jamun strictly Indian? Was the kajubarfi created through divine intervention? How did sweetshops support theindependence movement? How did the Persians, Mughals, French, Portuguese,British, and others influence sweet dishes in different parts of the country?Why do most communities not use yoghurt in their desserts?-and more. Weaving together stories, historical records, andrecipes, the book takes a fascinating look at the desserts we have eaten forcountless Diwali, Christmas, Eid, and Navroz celebrations through thecenturies.
