- K. T.
Achaya (6
October 1923 – 5
September 2002) was an oil chemist, food scientist, nutritionist, and food historian. He is the
author of
Indian Food:...
-
recipe appear in the
Indian works only
after 1250 CE. Food
historian K. T.
Achaya speculates that the
modern idli
recipe might have
originated in present-day...
-
precise geographical origins are unknown.
According to food
historian K. T.
Achaya,
references in the
Sangam literature suggest that dosa was
already in use...
- to
author K. T.
Achaya, the
Indian epic
Mahabharata mentions an
instance of rice and meat
cooked together. Also,
according to
Achaya, "****o" or "pallao"...
-
leading to the
creation of shrikhand.
According to food
historian K. T.
Achaya,
shrikhand was
first made
around 500 BC. His book
Indian Food: A Historical...
-
historian K. T.
Achaya and
states that the
appam is
mentioned in the
Tamil Sangam literature, in
works like Perumpāṇāṟṟuppaṭai.
Achaya states that appam...
- who
ruled from present-day Karnataka.
According to food
historian K.T
Achaya,
descriptions of dahi vada also
appear in
literature far
earlier from 500 BC...
-
references in the
Sangam literature,
according to food
historian K. T.
Achaya. The
shelf life may be
extended by
drying and
removing its
moisture content...
-
preparations (such as dahi vada, vada pav, and doubles).
According to K. T.
Achaya,
Vadai (Vada)
finds mention in
Sangam literature during 100 BCE – 300 CE...
-
University Press. pp. 37–. ISBN 978-0-674-35676-4.
Retrieved 28
September 2012.
Achaya, K. T. (1997).
Indian Food: A
Historical Companion.
Oxford University Press...
