Pat Chapman's Taste of the Raj (paperback)
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Hodder & Stoughton 3/97
204 pages + 8 colour plates, 230mm x 155 mm.
Paperback, ISBN: 0 340 68563 8
Meanwhile we have the hardback version in stock
A celebration of Anglo-Indian cookery
During British Raj, traditional English meals, in the hands of skilful Indian cook, became the wonderfully spicy ‘Anglo Indian’ cuisine, with an amalgam of Indian flavours and European tastes. In a fascinating intro, Pat tells the story of the amazing rise and inevitable fall of the British Raj. His in-depth look at its food, gives probably the most critical analysis of the vitriolic cookbook writers of the era. Did you know that curry, once the only food eaten by the early British arrivals in India, fell from vogue in Victorian times?
If an author is allowed a favourite book, this one is Pat's. It is not only the story of the Raj, it is the story of Pat's own family. His curry-loving ancestors served for six generations in India from 1730 for the Company and then the Raj. It's their story too, told anecdotally, with fun and facts and over 100 delicious spicy 'Anglo Indian' recipes, including a chapter on authentic Raj curries.
Pat's grandmother was a great cook (she taught Pat to cook curry when he was aged eight) and many of the recipes in this book are based on those in her cookbook. Entitled The Indian Cookery Book it was one of her wedding presents in 1902.
Taste of the Raj examines this and similar books of the time.
Book detail:
Introduction - Raj Curries - Breakfast - Tiffin (Light Lunch or Snacks) - Afternoon Tea - The Chota Peg - Soups -
Fish & Shellfish - Meat & Poultry - Vegetables - Puddings & Desserts - Savouries - The Raj Christmas
The Curry Club - Raj Servants and Terms - Food Words
Every spice lover will adore these many long-forgotten recipes.
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