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A Historical Dictionary of Indian Food Paperback - 2002
by K. T. Achaya
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From the publisher
First line
achar Word for pickle in Urdu and Hindi, commonly thought to have a Persian or Arabic origin, but stated by Rumphius in AD 1750 to derive from terms like axi or achi used for the chilli (see also pickles, chilli).
Details
- Title A Historical Dictionary of Indian Food
- Author K. T. Achaya
- Binding Paperback
- Edition 6th Ed.
- Pages 364
- Volumes 1
- Language ENG
- Publisher Oxford University Press, New Delhi
- Publication date January 28, 2002
- ISBN 9780195658682 / 019565868X
- Weight 0.77 lbs (0.35 kg)
- Dimensions 8.12 x 5.94 x 0.78 in (20.62 x 15.09 x 1.98 cm)
- Category Cooking / Wine
- Library of Congress subjects Cookery, Indic, Food habits - India - History
- Dewey Decimal Code 641.595
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A Historical Dictionary of Indian Food (Oxford India Collection)
by K. T. Achaya
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A HISTORICAL DICTIONARY OF INDIAN FOOD (OIP)
by ACHAYA K.T.
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A HISTORICAL DICTIONARY OF INDIAN FOOD (OIP)
by ACHAYA K.T.
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HISTORICAL DICTIONARY OF INDIAN FOOD
by ACHAYA K.T.
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- Paperback
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- New
- Binding
- Paperback
- ISBN 10 / ISBN 13
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HISTORICAL DICTIONARY OF INDIAN FOOD
by ACHAYA K.T.
- New
- Paperback
- Condition
- New
- Binding
- Paperback
- ISBN 10 / ISBN 13
- 9780195658682 / 019565868x
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A History Dictionary of Indian Food
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A History Dictionary of Indian Food
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A Historical Dictionary of Indian Food (Oxford India Collection (Paperback))
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A Historical Dictionary of Indian Food (Oxford India Collection (Paperback))
by Achaya, K. T
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A Historical Dictionary of Indian Food (Oxford India Collection (Paperback))
by Achaya, K. T
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