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'an Indian household can no more be governed peacefully, without dignity and prestige, than an Indian Empire' InThe Complete Indian Housekeeper and Cook (1888) Flora Annie Steel and her co-author Grace Gardiner provide practical, and often highly opinionated, advice to young memsahibs in India. They explain how to 'make a hold' over servants, how to establish and stock a storeroom, how to plan a menu, manage young children, treat bites from 'mad, or even doubtful dogs', and teach an Indian cook how to make fish quenelles. The Complete Indian Housekeeper and Cook promised its reader a comprehensive guide to domesticitiy in India, even if she found herself living in camps or in the jungle, on the hills or in the plains, whether she was the wife of an influential Indian Civil Servant or a missionary. This new edition, complete with its stimulating introduction and substantial notes, makes available a classic domestic work that in detailing the memsahib's role in the household sheds light on the entire imperial experience. ABOUT THE SERIES: For over 100 years Oxford World's Classics has made available the widest range of literature from around the globe. Each affordable volume reflects Oxford's commitment to scholarship, providing the most accurate text plus a wealth of other valuable features, including expert introductions by leading authorities, helpful notes to clarify the text, up-to-date bibliographies for further study, and much more.
This thorough and accessible late-nineteenth century domestic guidebook provided an indispensable companion to managing the British household in India.
"Rasachandrika is one of the classics among cookery books in Marathi. Generations of housewives have begun their culinary career by reading and following this book. Now the secrets of Saraswat cookery would be available to a much wide readership through this English edition." --Back cover.
We eat first, they later, often out of food portioned out for them; we live in the front, they in the back; we sit on chairs and they on the floor; we drink from glasses and ceramic plates and they from ones made of steel set aside for them; we call them by their names, and they address us by titles: sir/ma'am, sahib/memsahib... Every year, thousands of poor, illiterate, unskilled women flock to Delhi from villages across the country to work as domestic help. This is how Fullin from Athgama in rural Jharkhand, Lovely from a tiny settlement in Malda, Golbanu bibi from Doparia, Mae from Kokrajhar and a Santhali girl from Annabiri, in the heart of Maoist country-find themselves in the nation's most powerful city, working for its richest people. This is how tycoons and refugees, politicians and orphans-India's one per cent and her 99 per cent-rub shoulders every day, under the same roof. In the not so distant past, everyone's place- whether maid, ayah or cook, sahib or memsahib- was well understood. There were clear rules for negotiating (and maintaining) the vast chasm between the two sides. Today, it's a little different. There are housekeepers who are part of the middle class who ensure their children join white-collar India. There are teenage girls brought to the city by 'aunts' and 'uncles' to serve as '24-hour' help, who find themselves virtually, and sometimes literally, caged. There are employers who wrestle with the guilt of spending more on an Italian meal in a fancy hotel than on those who clean their homes- and other employers who insist 'these people' are all thieves. With in-depth reporting in the villages from where women make their way to upper-class homes in Delhi and Gurgaon, courtrooms where the worst allegations of abuse get an airing, and homes up and down the class ladder, Maid in India is an illuminating and sobering account of the complex and troubling relations between the help and those they serve.
This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals. The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.
Originally published in 1871 in Springfield, Illinois by Mrs. Owen, this collection of simple recipes was intended to be used by those on the frontier, as well as those in the cities.
Engagingly written volume not only provided the mid-19th-century housekeeper with recipes for scores of nutritious dishes but also offered wide-ranging suggestions for frugal and intelligent household management. Includes advice on selecting and preparing foods, health tips, cleaning domestic accessories, dealing with hired help, and much more.