Index
303 Index Page numbers in italics indicate illustrations. Achaya, K. T., 15, 46n27, 83, 117–18, 124n3 aesthetic taste: British South Asian restaurateurs and, 169; chaat café and, 196–97, 199, 210; curry as culinary culture and, 249; economics versus, 158–59; Hinduism and, 238; immigrant NYC restaurateurs and, 176, 180, 182–85, 194n15; transnationalism and, 4, 8, 11, 17, 184, 189–92; zenana cuisine and, 59 Age of Discovery, 37–38, 40–41, 43, 45n10. See also cuisine and crop movement Agius, A., 199 Americanization, 8. See also globalization; United States Anderson, B., 10, 22, 127, 137, 141 Anderson, Kay J., 210 anthropological studies: overview of, 13, 25–26, 237–38; caste groups approaches to, 241–46, 252nn2–3, 253n4; culturalreligious -symbolic approach to, 12, 246–48, 253n7–12; the other and, 26, 239–41, 247, 252n1; self-reflection processing and, 26, 239–41, 247, 252n1; transactional analysis and, 242–43; vegetarianism and, 244 Appadurai, A., and topics discusses: authentic cuisine and, 157–58; culinary Other and, 105, 180; globalization terminology and, 16; global scapes and flows and, 203; hierarchical connections with food and, 127, 128; Hindi dietary orthodoxies and, 92; identity constructs and, 7, 13; identity reconceptualization and, 13; middle-class consumers and, 226; power and food connections and, 128; public and private spheres of migrants and, 16–17, 18, 23, 28n11; social class and, 131; transnationalism and, 220 Arnold, D., 11–12 Atlantic circuits for cuisine and crop movement , 3, 39–41, 46n26 authentic cuisine (culinary authenticity): British South Asian restaurateurs and, 148, 157–60, 166–70, 169, 174n13, 174n15; dum pukht and, 115–16, 123; Mumbai in post-Liberalization period and, 126, 129, 136–37, 139–40; packaged foods and, 25, 220, 222, 224, 225, 230, 250, 254n15; Udupi restaurants and, 104, 105. See also purity Awadhi region, and dum pukht, 112, 113, 117, 121, 122 awareness concept, 135–37, 139–40 balti (“bucket”) restaurants, 162–63, 167, 169–70, 171. See also British South Asian restaurateurs Bangalore packaged foods: overview of, 220–21; authentic cuisine and, 25, 222, 224, 225, 230; cosmopolitanism and, 224; gender hierarchies and, 229, 230; hygiene and modern health notions and, 25, 224, 230; men’s employment 304 • index Bangalore packaged foods (continued) and, 229, 230; middle class and, 222; MTR and, 104, 228–29, 232, 235n7; provisioning and, 25, 222, 225, 229–30; purity of, 25, 228, 235n7; secrecy among women and, 25, 104; transnationalism and, 224–25, 235n4; women as domestic provisioners and, 25, 229–30; women as entrepreneurs and, 229–32 Bangalore Udupi restaurants, 100, 109n7. See also Bangalore packaged foods Bangladeshi restaurateurs: in Britain, 146–47, 148, 161–64, 166, 167–69, 171, 173nn7; in New York City, 180–81, 183 Basu, R., 78, 85 Bengal in colonial period. See cuisine in colonial Bengal Berkeley, CA, 200–202, 206–7, 216. See also chaat café; ethnic grocery store Bhabha, H. K., 4, 9 bhadralok (gentleman) nationalism, 21, 78–82, 85–86, 86n5 Billavas (Poojarys), 102, 103 biriyani, 50, 113, 124n3, 125n12. See also dum pukht Birmingham, and British South Asian restaurateurs, 147, 150, 152, 153, 158, 160–63, 170, 173n6 the body and bodies: containment of, 6–7; embodiment of immigrant NYC restaurateurs and, 175–76, 192, 193n3; food connection with, 3, 131, 134–35; gendered politics of, 12–13, 21, 74–80, 86n5, 87n6; global flows and, 3, 24; locality connection with, 6–7, 24, 132–33, 132–34; scapes and, 16–17, 24, 131–32 Bombay Udupi restaurants, 18, 93, 100–101, 102–4, 109n10 Bose, C., 79 Boston, MA, and packaged foods, 25, 203, 220–21, 224, 230 Bourdieu, P., 7, 182, 184 Boxer, C. R., 39, 45n20, 46n21 Bradford, and British South Asian restaurateurs , 147, 150, 151, 158–59, 160–66 Brahmins: caste groups and, 96; cooking at Krishna temple by, 97–98, 106, 235n7; cuisine and food practices and, 14, 81, 95–97, 109n5; cultural capital and, 98–99; entrepreneurs and, 95–96, 98–101, 105, 108; identity and, 108; religious revitalization and, 106; Udupi restaurants and, 21–22, 91–92, 93–94, 99–103, 109n5. See also vegetarianism Bray, F., 9 Breckenridge, C., 9, 18, 96 British colonial period: British East India Company and, 12, 52, 56, 59–60, 77, 109n12; British South Asian restaurateurs and, 148–49, 173nn2–3; ceremonial and public functions during, 58–59, 67; cuisine and crop movement and, 42–43; dum pukht historical context in, 23, 113, 117–21; hereditary Mumbai elite in, 136–37; ostentatious...
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