The book “The Sweet Kitchen: Tales and Recipes of India’s Favourite Desserts” by Rajyasree Sen delves into the stories behind some of the iconic Indian sweet dishes and asks questions about the origins of others.
Among the tales she tells are the following—Is sandesh only made in Bengal? Is the gulab jamun strictly Indian? Was the kaju barfi created through divine intervention? How did sweetshops support the independence 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, and recipes, the book takes a fascinating look at the desserts we have eaten for countless Diwali, Christmas, Eid, and Navroz celebrations through the centuries.
