Full Description
Another in our "English Kitchen" series, this traces the development of Anglo-Indian cookery, in other words the curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747.Thereafter, it looks at the various classes of cooks who produced popular and interesting recipes, from the female cookbook authors of the 18th century, to the club-cooks of Calcutta and London in the Regency, to the crusty colonels of late Victorian England, and the refined French-influenced chefs of the fin de siecle and pre-First World War days. By way of coda, the authors consider modern recipes from authors such as Madhur Jaffrey and Sir Gulam Noon's Chicken Tikka Masala, Britain's favourite dish. The whole is ornamented by tasty extracts from past literature on eating curries hither and beyond.
Contents
CONTENTSCHAPTER ONE: OLD SPICE Moghuls Medieval beginnings Flavour Merchants - John Gerard and Nicholas Culpeper Robert May Richard BradleyCHAPTER TWO: SOME LIKE IT HOT Hannah Mrs Bradley Martha Lloyd (Jane Austen) Stephana Malcolm Sir James Ranald Martin 1817-40 and Blanche Hulton Vanity Fair KitchinerCHAPTER THREE: CURRY FOR PRIVATE FAMILIES Meg Dods Mrs Dalgairns Mrs Rundell Mrs Turnbull Captain White - Selim's Curry Powder Eliza Acton Mrs Beeton GarrettCHAPTER FOUR: CLUB COOKS AND HOME COOKING Hadjee Allee Richard Terry Dr Riddell Mrs Clarke Daniel Santiagoe Dr Coelho Mrs Dey Times and Talent ClubCHAPTER FIVE: OFFICERS' MESS AND THREE COLONELS "Wyvern" 1878-1894 Sir Francis Colchester-Wemyss Colonel HareCHAPTER SIX: SOME INTREPID LADIES Flora Annie Steel Henrietta Hervey Hildegonda Duckitt E M Poynter Beatrice Vieyra Mrs E M Bartley Miss Chandler A MisunderstandingCHAPTER SEVEN: REFINED TASTES Kettner 1877 Dainty Dishes for the Indian Table Mrs Marshall Mrs de Salis Mrs Leyel and Olga Hartley C Herman Senn Mrs Dey Norman DouglasCHAPTER EIGHT: ROYAL APPROVAL George IV, the Prince Regent and Careme Queen Victoria King George V's curry Balmoral Eggs Coronation chickenCHAPTER NINE: CHANGING TASTES Savitra Chowdary Harvey Day Marguerite Patten Supercook (biryani) Jennifer Brennan Merchant Ivory curryCHAPTER TEN: MODERN TIMES Camellia Panjabi's Dhansak Madhur Jaffery's Goan Pork Vindaloo Pat Chapman's Balti Curry Noon's Chicken Tikka MasalaGlossary of Curry TermsGlossary of Ingredients for curries Weights and MeasuresBibliography
