Analysing Book Extracts: IB English Paper 1 Essay on “Food; India’s Soul Food” (May 2021)
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The New York Times Magazine article “Food; India's Soul Food,” an excerpt from Julie Sahni’s book India’s Soul Food, is a compelling piece of culinary journalism and cultural storytelling. Through vivid personal narrative, historical insight, and practical guidance, Sahni not only introduces readers to the art of tandoori cooking but also positions it as a symbol of Indian identity and tradition. The text functions as more than just a food article, it bridges cultures, educates readers, and invites them into the heart of Indian cuisine. This essay will analyze three key features of the text type, establishing relatability through comparison, educating through myth-busting and historical context, and democratizing cooking with accessible instruction, using rhetorical and stylistic devices such as metaphor, juxtaposition, sensory imagery, and descriptive language.
One of the most effective features of this article is how it builds trust and emotional connection by linking the unfamiliar, tandoori meals, to the familiar, American traditions. Sahni begins with a deeply personal memory of gathering with family under mango and tamarind trees in New Delhi, where food was cooked communally in a pit. She then immediately compares this experience to “Sunday supper for some Americans,” positioning the tandoori meal as the cultural and emotional equivalent of a cherished Western ritual. This strategic comparison serves multiple purposes. First, it uses pathos, appealing to shared values like family, celebration, and community, to create emotional resonance with an American audience. Second, the understatement “not just food” emphasizes the symbolic weight of the meal, suggesting that tandoori dishes are not merely sustenance but expressions of culture and identity. Additionally, the sensory-rich descriptions, using tactile “cool breezes,” gustatory “juicy morsels,” and organic “devour them instantly” make the scene vivid and immersive, drawing readers into the experience and making them feel part of the tradition. By framing the tandoori meal as both unique and universal, Sahni successfully bridges cultural divides, inviting readers to see Indian culinary traditions as valuable and worthy of appreciation.
Another key feature of the article is its educational tone, which aims to correct misconceptions and provide historical depth. Sahni challenges the assumption that tandoori cooking is exclusively Indian by tracing its origins back to Syria and Central Asia, before detailing its evolution in Peshawar. This myth-busting approach appeals to rationality, offering factual evidence to support her claims and establishing her credibility as a cultural expert. The use of chronological structure, moving from ancient times to the 19th century, gives the reader a clear understanding of how the dish evolved over time. Furthermore, Sahni highlights the Pathan influence, particularly their decision to color the meat bright orange, describing it as a “trademark.” By calling it a "trademark," Sahni elevates the color from a mere aesthetic choice to a symbol of authenticity and cultural pride. By weaving together historical facts, cultural attribution, and sensory appeal, Sahni turns what could be dry exposition into engaging narrative. She not only informs the reader but also elevates the status of tandoori food, showing that it has a rich and complex history worth exploring.
Finally, the article shifts from storytelling and history to practical advice, aiming to make tandoori cooking accessible to all readers, regardless of their background or equipment. Sahni acknowledges a common barrier, the belief that you need a traditional clay tandoor, and immediately debunks it: “In fact, a traditional tandoori oven is not necessary for its preparation.” This section employs descriptive language and step-by-step explanation to guide readers through the process. For example, she details how a kettle grill with a domed lid can mimic the heat distribution of a tandoor, and even suggests using grapevine cuttings for aroma. These practical substitutions serve as democratic tools, empowering home cooks who may lack access to authentic ingredients or equipment. Additionally, Sahni uses cause-and-effect reasoning to explain why yogurt marinade works, because it “breaks down the protein in the meat,” reducing cooking time. This scientific explanation reinforces the logic behind the method and enhances the article’s educational value. By combining clear instruction with encouragement, Sahni not only teaches readers how to cook tandoori food but also invites them to participate in the tradition, reinforcing the idea that authenticity lies in technique and flavor, not necessarily in tools or geography .
Julie Sahni’s article “Food; India’s Soul Food” exemplifies the power of culinary writing to educate, connect, and inspire. Through the strategic use of relatable comparisons, historical myth-busting, and practical instruction, Sahni transforms a single dish into a lens through which readers can understand broader cultural narratives. Ultimately, the article's effectiveness resides in its ability to celebrate tandoori food as a unifying cultural symbol, bridging East and West, tradition and modernity; however, its reliance on cultural authority and historical depth risks reinforcing perceptions of elitism through its implicit critique of class-based exclusion.
