bhartiya bhojan: a journey through india’s rich culinary traditions

A cookbook like no other, The Food of Bharat is a deep dive into India’s culinary history, exploring how Indian cuisine has evolved from the earliest times to the modern day. Chef Helly Raichura, founder of popular Melbourne restaurant Enter Via Laundry, illuminates historical insights with delicious recipes from across regional India.

From the importance of ghee to the adopted flavors of tomato and chilli, Helly shows a different side to the foods of India - and challenges the idea of what Indian cuisine is. Bharat is the oldest-known name of the subcontinent we now call India, and The Food of Bharat charts a course through thousands of years of culinary history. The 68 recipes include Marron head rassam, Abalone with tomato and lemon gum broth, and Helly’s famous ’I am not pasta’ dish, Khandavi.

In The Food of Bharat, India’s diverse cultures, cuisines and people are brought to life through colorful photographs and Helly’s incredible recipes, which marry authentic techniques with seasonal produce.

Helly Raichura’s story is just as interesting as her food. In a past life, the chef from Gujarat, India, was an HR advisor for an IT company - until she quit her job to pursue her love of cooking and started offering intimate dinners out of her home. Guests had to enter via her laundry, and so Enter Via Laundry was born. There, Helly created shared meals that took guests on a culinary journey through regional India. One of the first chefs to introduce and popularize regional Indian cuisine in Australia, Helly quickly gained a following, and she featured on MasterChefAustralia to much acclaim.

Preserving India’s culture through cuisine, and showcasing its regionality on a plate, is Helly’s passion. She now has a permanent venue for Enter via Laundry in the inner city of Melbourne, Australia. Never losing sight of her Indian heritage, she creates menus that educate guests on the history and seasonality of each dish.