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Evoking the lost world of the memsahibs and their households, this book consists of a collection of the popular Anglo-Indian recipes they devised during the 19th and early-20th centuries, updated for cooking today. They are accompanied by the writings of the Bombay-born Edward Hamilton Aitken.
Evoking the lost world of the memsahibs and their households, this book consists of a collection of the popular Anglo-Indian recipes they devised during the 19th and early-20th centuries, updated for cooking today. They are accompanied by the writings of the Bombay-born Edward Hamilton Aitken.
The Calcutta Cookbook Is Much More Than A Cookery Book&Mdash;It Is A Culinary Chronicle Of Travellers And Traders Who Built The City That Job Charnock Founded. Calcutta 'S Chronicle Began On A Hot, Wet August Afternoon In 1690 When A Hungry Charnock Climbed Off His Ship On To The Steps Of A Muddy Ghat. The River Was Hooghly And The Place Sutanati&Hellip; The Story Of Calcutta Is Told By Three Food Lovers&Mdash;The Late Gourmet Chef And Author Of Bangla Ranna, Minakshi Das Gupta, And Feature Writers Bunny Gupta And Jaya Chaliah&Mdash;Who Have Collected Recipes From All Over The World. Many Of These Are Family Secrets Of Calcuttans Who Have Recreated Armenian, Jewish, Arabian, European, Chinese And Tibetan Dishes With Distinct Calcutta Flavour. Through Over Two Hundred Tried And Tested Recipes Ranging From The Delicious Bengali Chingri Maacher Malai Curry To The Biryani And Kebabs Of Kabul, And The Temperado, Vindaloo And Sorpotel Of Goa, Calcutta Unfolds As A Gourmet&Rsquo;S Paradise
As the Second World War draws to a close, George Clark finds himselfbeginning his regimental life with the British Army in the remote outpost ofBajapur. Battle-worn and broken-hearted, he is soon caught in a periloustangle. Intelligence officer James Ruffington wants George to spy onlocal nationalist activists in order to please the paranoid and communistobsessedCaptain Dennis Porter. For this, George must not only betrayhis close friend Deborah Sunderland but also use Anna Benson, his newlove, to infiltrate the local Congress networks. Set amidst the political unrest of 1940s’ India, The Communist Cookbookis an enthralling story of espionage and divided loyalties.
Selling over 60,000 copies in hardback, this book has proven to be a fantastic hit with Floyd and curry fans alike. A sumptuous read, the book features witty anecdotes and fascinating historical insights, as well as a whole sub-continent of delicious recipes!
“An unexpected joy of a book . . . it follows an emotional and culinary journey from childhood in pre-independence Uganda to London in the 21st century.”—The Sunday Times Through the personal story of Yasmin Alibhai-Brown’s family and the food and recipes they’ve shared together, The Settler’s Cookbook tells the history of Indian migration to the UK via East Africa. Her family was part of the mass exodus from India to East Africa during the height of British imperial expansion, fleeing famine and lured by the prospect of prosperity under the empire. In 1972, expelled from Uganda by Idi Amin, they moved to the UK, where Yasmin has made her home with an Englishman. The food she cooks now combines the traditions and tastes of her family’s hybrid history. Here you’ll discover how shepherd’s pie is much enhanced by sprinkling in some chili, Victoria sponge can be enlivened by saffron and lime, and the addition of ketchup to a curry can be life-changing . . . “Alibhai-Brown paints a lively picture of a community that stayed trapped in old ways until it was too late to change . . . [a] brave book.”—The Guardian “For many of us food is the gateway experience into other cultures and lives. Yasmin’s personal story intertwined with the foods which mean so much to her touched me deeply. And made me hungry. You can’t ask for more.”—Gavin Esler, author of Brexit Without the Bullshit: The Facts on Food, Jobs, Schools, and the NHS “It’s beautifully written, as you would expect, and utterly fascinating. There are some wonderful dishes here too.”—Tribune
"Tracks the interplay of creativity, competition, desire, and nostalgia in the discrete ways people relate to food and cuisine in different societies"--
A gastronomic journey through the Victorian era. Includes 120 of the best recipes of the masters of haute cuisine, chosen and adapted to suit modern taste. Beautifully illustrated.
A cookbook memoir which mingles the history of the author's family going right back to 1844 and British Raj India, and her grandmothers' recipes that were prudently passed down through the generations. Each recipe has been lovingly researched, leading Jenny on a road of discovery about her ancestors, and clues to their rich and eventful past.