In her newly released autobiography titled "Belonging: A Journey of Love," published by HarperCollins, Sonia Gandhi opened up about her evolving relationship with Indian cuisine. Initially finding it difficult to appreciate the country's diverse food traditions, she has since developed a fondness for Bengali and Gujarati dishes, among others. Her taste for Indian food blossomed after her husband Rajiv Gandhi introduced her to North-Western Indian dishes cooked in a tandoor.
Sonia revealed that she was initially hesitant around Indian food, even holding her breath when passing an East Pakistani restaurant due to the strong smell of spices. However, her palate expanded over time, and she now enjoys dishes like kebabs, chicken tikkas, tandoori chicken, dal, and Kashmiri haak, a traditional leafy green preparation. One particular dal has been a constant in the Gandhi household since Sonia first arrived.
The autobiography also delves into Sonia's mother-in-law, Indira Gandhi, and her remarkable sense of taste. Although Indira could not cook herself, she had an exceptional ability to identify what was missing from a dish and suggest improvements. According to Sonia, Indira knew exactly how to enhance a meal's flavor.
Sonia Gandhi’s memoir, "Belonging: A Journey of Love," hit the shelves on November 10, 2026, and is currently receiving acclaim from readers. The book provides an intimate look into Sonia's life, including her journey with Indian food and her relationship with cooking within the Gandhi family.