Book Review: Pushpesh Pant’s ‘Lazzatnama’ Is A Foodie’s Delight — Recipes, History & A Lot Of Taste
The book is thoughtfully divided into nearly 25 sections, showcasing the culinary diversity of India — ranging from rice, bread, and meats, to snacks, sweets, chutneys, raitas, and drinks.
The book ‘Lazzatnama: Recipes of India’ by Pushpesh Pant transcends the boundaries of a conventional cookbook, serving instead as a gateway to the diverse traditions and flavours that form the heart of Indian cuisine. The book opens as an act of storytelling, and nicely covers history, culture, and cooking. The author, with his deep passion for Indian food and years of dedicated research, presents not just recipes but the stories that breathe life into them, transforming each dish into a cultural experience.
The book is thoughtfully divided into nearly 25 sections, showcasing the culinary diversity of India — ranging from rice, bread, and meats, to snacks, sweets, chutneys, raitas, and drinks. This organisation allows readers to explore regional and communal culinary practices while also highlighting the shared ingredients and techniques that connect various Indian food traditions. By presenting recipes for both everyday dishes and festival foods, Pant invites readers to appreciate the culinary spectrum that makes Indian cuisine so unique.
Scholar Pushpesh Pant’s deep love for Indian food is evident right from the introduction, where he discusses the evolution of different regional cuisines. His exploration of how techniques like ‘dum’ cooking — where food is slow-cooked in a sealed pot — reflect centuries of cultural exchange and adaptation, offers readers a glimpse into the layered history of Indian culinary traditions. The narrative goes beyond the kitchen, weaving in anecdotes, local customs, and sayings that lend each recipe a rich historical context. It’s not just about how to cook a dish, but why it exists, and what it represents in the broader Indian cultural tapestry.
One recipe that stands out is that for meen biryani, a seafood dish from coastal India. Pant’s discussion of the history of maritime trade, which brought an array of spices and cooking methods to coastal regions, illuminates the cultural exchanges that shaped local cuisines. Similarly, his insights into the sweet-sour flavours of Gujarati kadhi connect the dish’s taste profile to the cultural diversity of the state. These narrative elements turn each recipe into more than a set of instructions; they become a bridge to understanding India’s culinary heritage.
While ‘Lazzatnama’ does an admirable job of covering the vast array of Indian culinary practices, it does have its limitations. Pant himself acknowledges the ‘glaring omissions’ in the book, noting that it’s impossible to fully capture the entire culinary culture of India in a single volume. Some regions, such as the Northeast, receive less attention, which might leave readers longing for a more comprehensive exploration. The author does, however, express a commitment to addressing this gap in future works.
The language used throughout the book can also pose a challenge for some readers. Pushpesh Pant’s scholarly tone and detailed historical references, while enriching for those interested in food history, might overwhelm those looking for a straightforward cookbook. For readers who relish the cultural background of recipes, however, this approach adds depth, making ‘Lazzatnama’ far more than a collection of culinary instructions.
The recipes cater to cooks of varying skill levels. While some, like sabudana vada (tapioca fritters) and bael ka sharbat (wood apple juice), are simple and quick, others, such as dum aloo (potatoes in rich gravy) and dahi ke kebab (yogurt kebabs), demand more time and effort, providing an opportunity for experienced cooks to hone their skills. Each recipe includes details on its origin, preparation and cooking times, ingredients, serving sizes, and step-by-step instructions, thus empowering readers to recreate these dishes confidently at home.
Pushpesh Pant’s enthusiasm for Indian food extends beyond recipes, with fascinating facts and stories about ingredients that highlight their cultural significance. His discussions about spices like saffron, cardamom, and turmeric delve into their historical, medicinal, and ritualistic roles, encouraging readers to appreciate Indian cuisine as an integral part of the country’s identity.
The book’s vivid sensory descriptions make it an engaging read. Pant’s description of bael ka sharbat as a cooling elixir on a hot day, or the rose-scented creaminess of gulab ki kheer, allows readers to almost taste and smell the dishes, making the experience immersive. This attention to detail not only enhances the reading experience but also motivates readers to try the recipes themselves.
Chronicle Of Taste
The book’s design also deserves praise. The cover’s visual appeal captures the essence of ‘Lazzatnama’, meaning ‘chronicle of taste’, while the user-friendly layout and clear categorisation facilitate easy navigation. The inclusion of both well-known and lesser-known recipes ensures that there is something for everyone, from seasoned cooks to culinary explorers.
‘Lazzatnama: Recipes of India’ is more than a collection of recipes — it’s an invitation to experience the stories, flavours, and history that shape Indian cuisine. For both experienced cooks and beginners, Pant’s work offers an opportunity to view cooking as a cultural art form that nourishes not only the body but also the mind. The book does not merely teach new recipes; it fosters a deeper understanding of how food connects us to history, tradition, and one another.
Book: Lazzatnama: Recipes of India by Pushpesh Pant,
Publisher: Rupa Publication
Price: Rs 395
Ashutosh Kumar Thakur is a Bengaluru-based management professional, curator, and literary critic
[Disclaimer: The opinions, beliefs, and views expressed by the various authors and forum participants on this website are personal and do not reflect the opinions, beliefs, and views of ABP News Network Pvt Ltd.]
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