Indian Cookery Book
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58
1869
English
- Observation on the Kitchen and its Requirements
- Rice or Chowl
- Pellow or Pooloo
- Curries - Gravy Curries
- Curries - Doopiajas
- Curries - Forcemeat Ball Curries or Kofta Ka Carree
- Curries - Country Captain
- Curries - Hindoostani Curries
- Curries - Hussanee Curries or Curries on Stick
- Curries - Kurma or Quorema Curry
- Curries - Malay Curries
- Curries - Portugese Curry (Vindaloo or Bindaloo)
- Curries - Gravy Fish Curry
- Curries - Egg Curry
- Curries - Chahkees
- Curries - Saug Curries
- Curries - Bhahjees
- Curries - Dal or Peas Curries
- Burtas or Mashes
- Soups
- Fish
- Joints, Made Dishes etc
- Vegetables
- Pastry, Puddings, Sweetmeats etc
- Garnishes, Sauces, Stuffings etc
- Indian Pickles, Chutnees, Sauces etc
- Indian Preserves, Jams, Jellies and Marmalades
- Home-made Liqueurs
- Medicinal and Other Recipes
- Perfumery, Cosmetics and Dentifrice
- Miscellaneous Useful Recipes
- Things Worth Knowing
An interesting, original and first hand collection of recipes! Although the writer has recorded them while in India, mostly Bengal, the recipes are not confined to this country alone.
What's interesting is the writer's record of weights, measures and the seasonal local produce based on which meals were planned (this is still a major factor in the lives of many who revel in this exercise in most parts of the country).
The last few chapters are gems which share many useful remedies and tips. (Summary by dc )
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