Chapters in this book

1. Frontmatter i
2. Contents vii
3. Part One. Opening the Issues
4. 1. Introduction 3
5. 2. A Different History of the Present: The Movement of Crops, Cuisines, and Globalization 29
6. Part Two. The Princely-Colonial Encounter and the Nationalist Response
7. 3. Cosmopolitan Kitchens: Cooking for Princely Zenanas in Late Colonial India 49
8. 4. Nation on a Platter: The Culture and Politics of Food and Cuisine in Colonial Bengal 73
9. Part Three. Cities, Middle Classes, and Public Cultures of Eating
10. 5. Udupi Hotels: Entrepreneurship, Reform, and Revival 91
11. 6. Dum Pukht: A Pseudo-Historical Cuisine 110
12. 7. “Teaching Modern India How to Eat”: “Authentic” Foodways and Regimes of Exclusion in Affluent Mumbai 126
13. 8. “Going for an Indian”: South Asian Restaurants and the Limits of Multiculturalism in Britain 143
14. 9. Global Flows, Local Bodies: Dreams of Pakistani Grill in Manhattan 175
15. 10. From Curry Mahals to Chaat Cafés: Spatialities of the South Asian Culinary Landscape 196
16. 11. Masala Matters: Globalization, Female Food Entrepreneurs, and the Changing Politics of Provisioning 219
17. Postscript. Globalizing South Asian Food Cultures: Earlier Stops to New Horizons 237
18. References 255
19. Contributors 299
20. Index 303