Books

The Indian Cookery Book was first published in the late nineteenth-century. It includes a lot of Indian recipes for rice, Pilau, various curries, kofta, korma, bhajees, lentil curries, etc, but then veers off into what seems like English recipes, including among others mutton stew, corned beef, and sausage rolls. Then there are chapters on how to boil various food, how to do pastry, and how to make desserts (which does actually include some Indian recipes). Then we have recipes for garnishes, sauces, chutneys, and pickles, jams, jellies and liqueurs. And then the book gives up all pretence of being...