Book Review by Bhaskar Parichha
Title: Digesting India: A Travel Writer’s Sub-Continental Adventures with the Tummy (A Memoir À La Carte)
Author: Zac O’Yeah
Publisher: Speaking Tiger Books
Digesting India: A Travel Writer’s Sub-Continental Adventures with the Tummy (A Memoir À La Carte) is a culmination of thirty years of experience with the three things Zac O’Yeah loves most about life — eating, drinking and travelling — that put together a delightful travel-cum-food book. A detective novelist, O’Yeah is the creator of the Majestic Trilogy. He freelanced for the Swedish radio for 25 years before moving to India in 2000. Subsequently, he has written several bestsellers, both fiction and nonfiction. His writings have been part of Hindu Business Line and National Geographic Traveler.
The Scandinavian-Indian novelist takes us on an entertaining and informative journey through the country in this book. We learn about dishes we may not have heard of before, and food habits we may not have known about. The author takes the reader through the pleasures of drinking beer in Bengaluru, drinking toddy in Kerala, and eating boiled vegetables and masala-less curries in Sevagram, Maharashtra, to prepare himself for Rajasthan’s rich red flavours. During his travels, he discovers Goa’s literati culture while sipping cashew fenny. He finds two of his favourite foods, mushrooms and cheese, in Bhutan, and finds out what astronauts eat and drink in space.
The book is an intriguing and profound story of an avid traveler’s untiring quest for evolving cultural and culinary experiences. It is a fast-paced, exciting book. In a nutshell, it is a very substantial, coconut-sized shell that captures all of India within its dimensions. It is the right place to learn about dishes we might not have heard of before, and food habits we may never have known existed. It is similar to what we experience when accompanying O’Yeah on a ‘spare parts’ tour. This starts in Shivajinagar, Bengaluru’s slaughterhouse area, where the exploration begins.
As he winds his way through India, he shows us the pleasures of drinking beer in Bengaluru (a slang for ‘beer galore’), drinking toddy in Kerala, and eating boiled vegetables and masala-less curries in Sevagram, the Mahatma’s ashram in Maharashtra, to prepare him for the rich red ‘lal maas’ [deer meet] in Rajasthan. During his visit to Goa, he discovers the literati culture of the state while sipping cashew fenny alongside Nobel laureates Orhan Pahmuk and Amitav Ghosh. In a delightful digression, he explores two of his favourite mushrooms and cheese in the Bhutanese dish, shamudatsi, and learns — while still on earth — what astronauts eat, and more importantly, what they consume, in outer space while still on earth.
It takes O’Yeah more than three hundred pages to guide us through India’s diverse food culture, which he explores in a fascinating way over the course of the book. The author combines history, anecdotes, and travel effortlessly. It is a mesmerising narrative that captures the reader’s attention.
He tells us Indian food traditions are no exception to the diversity of cultures in the country. The cuisine is incredibly diverse, with influences from many cultures. He explains how customs and religion are reflected in food. Food culture is incredibly varied, ranging from the spicy, vegetarian dishes of the south to the rich, meaty curries of the north. Many dishes are cooked with a variety of spices, from mild to extremely hot. Rice is a staple in many parts of the country, and chapati, a flatbread, is common.
Indian cuisine is also known for its wide variety of desserts. Sweets are usually made with milk and sugar, and often feature nuts and dried fruit. One of the most popular sweets is non-diary, jalebi, a deep-fried, syrupy dessert. The cuisine also features many savoury dishes. Another favourite is dal, a stew made with lentils or beans, and spices. Samosas are also a favourite snack, usually filled with vegetables and served with chutney.
He contends through his narrative how the country’s culture can also be observed in the process by which people prepare and consume their food. Meals are often served on large plates and eaten with their hands. “Eating off the floor” is a tradition in India that reflects the country’s diversity and history. India has something for everyone, including vegan curries and rich desserts. Whether you’re looking for something spicy or sweet, he concludes, India has a dish to suit every taste.
A thoroughly enjoyable and informative tour through Indian culinary art, Digesting India is the perfect introduction to Indian cuisine. As O’Yeah explores it, he can stomach anything and everything that grows or walks on earth. A delightful romp based on thirty years of understanding India through its food culture.
The book is an engrossing read — it’s like having a multi-course meal full of wonderful discoveries at every turn. There are thousands of interesting, unanticipated facts about local foods and the many places they come from in this book. A virtual adventure awaits you in the book.
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Bhaskar Parichha is a journalist and author of Unbiased, No Strings Attached: Writings on Odisha and Biju Patnaik – A Political Biography. He lives in Bhubaneswar and writes bilingually. Besides writing for newspapers, he also reviews books on various media platforms.
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