Penguin Cookery Library
1 total work
The author was brought up in India during its years under British rule. In this book she combines her own culinary expertise with the cooking of India to produce a cookbook which reflects the time of the British Raj. Each chapter has its own introduction, a short evocative preface setting the occasion for the recipes for appropriate meals, their times and places. In each chapter there will be a mixture of the following - completely new recipes, cuisine courante, fusing Indian and western cuisines, combining the culinary milieu and recreations of time-honoured and traditional Anglo-Indian recipes such as mulligatawny soup, kedgeree and scotch eggs.