Street Food of India is now published in the UK with I.B Tauris publishing house. Have a look at some of the pictures, recipes and early reviews.
“Some of the photographs in this book are so beautiful they look like carefully crafted dishes made for a glossy magazine shoot. Bergerson has lived in India for the past seven years, and this book is an impressive reflection of time well spent. The recipes are delicious and can easily be recreated using ingredients easily found in the West, but it is the photographs that make the book stand out. Bergerson has a strong visual feel for Indian street life and the food that makes it distinctive, and he rarely takes a bad shot. There are some particularly arresting images of the street life in Calcutta, and of the colourful juice stands of Delhi. Many images are accompanied by text with fleeting details of how certain recipes are cooked, or the traditions surrounding them. Eating street food in India can be a slightly nerve-racking experience, but this book turns it into a pure pleasure.” (The Telegraph UK)
From Meetha Lassi to Bhel Puri, from Paneer Tikka and masalas to chutneys, biryanis and samosas, visitors to India are greeted by an astonishing variety of street food, full of intense sights, smells and tastes. Acclaimed photographer Sephi Bergson has been tracking down the very best street food in the country, combining the vibrant and colours and mouth-watering sights with over 50 authentic recipes in his new book Street Food of India.
“From the teeming lanes of Old Delhi to the hot, dusty streets in the remote countryside. It is painfully hard to resist the smells and sights and tastes of this roadside food, prepared in front of customers’ eyes with the freshest ingredients and a good helping of panache and showmanship. The acclaimed photographer Sephi Bergerson has been tracking down the very best street food in the country, which has been his home for the past seven years. This book is a celebration of this splendid everyday cuisine and a virtual feast in itself. With authentic and detailed recipes for the simplest and tastiest dishes in the repertoire, using ingredients easily found in the West, this serving will inspire and intoxicate in equal measure.” (Macmillan)