1. Shodhganga@INFLIBNET
  2. University of Hyderabad
  3. Department of History
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/414897
Full metadata record
DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2022-10-28T04:50:57Z-
dc.date.available2022-10-28T04:50:57Z-
dc.identifier.urihttp://hdl.handle.net/10603/414897-
dc.description.abstractnewline
dc.format.extent153p.
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleIndian Food and Cuisine in the 17th and 18th Century
dc.title.alternative
dc.creator.researcherRizwan Ahmad
dc.subject.keywordGeography
dc.subject.keywordHistory and Geography
dc.subject.keywordSocial Sciences
dc.description.note
dc.contributor.guideRekha Pande
dc.publisher.placeHyderabad
dc.publisher.universityUniversity of Hyderabad
dc.publisher.institutionDepartment of History
dc.date.registered2016
dc.date.completed2021
dc.date.awarded2021
dc.format.dimensions
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of History

Files in This Item:
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80_recommendation.pdfAttached File4.51 MBAdobe PDFView/Open
annexure.pdf2.33 MBAdobe PDFView/Open
chapter 1.pdf632.74 kBAdobe PDFView/Open
chapter 2.pdf483.98 kBAdobe PDFView/Open
chapter 3.pdf489.56 kBAdobe PDFView/Open
chapter 4.pdf456.76 kBAdobe PDFView/Open
chapter 5.pdf472.19 kBAdobe PDFView/Open
chapter 6.pdf582.12 kBAdobe PDFView/Open
content.pdf3.83 kBAdobe PDFView/Open
priliminary.pdf637.98 kBAdobe PDFView/Open
title.pdf162.28 kBAdobe PDFView/Open
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