Whose Samosa Is It Anyway? The Story of Where ‘Indian’ Food Really Came From

• From ancient India and the Mauryan and Mughal periods to European traders and modern Indian kitchens, Sonal Ved investigates the origins of foods such as samosa, chutney, kebabs, ladi pav and fruit punch. The book shows that there is no single, definitive Indian cuisine but countless regional and evolving food traditions

Sonal Ved is a food writer, editor and television host. She has worked with India Food Network, Tastemade India and Vogue India. She is also the author of Tiffin and has written for international food publications.

The book takes readers on a historical and culinary journey from the Indus Valley to modern India. It examines how migration, trade, invasions and cultural exchange shaped Indian food, asking where familiar dishes and ingredients actually originated. It is an engaging blend of food history, travel, culture and storytelling.