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A Historical Dictionary of Indian Food Paperback - 2002
by K. T. Achaya
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, USA, New Delhi
- Date January 28, 2002
- ISBN 9780195658682 / 019565868X
- Weight 0.77 lbs (0.35 kg)
- Dimensions 5.4 x 8.1 x 0.9 in (13.72 x 20.57 x 2.29 cm)
- Library of Congress subjects Cookery, Indic, Food habits - India - History
- Dewey Decimal Code 641.595
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