The Curry Club
since 1982

Price: £23.00
inc UK p & p

 

  

 

Hodder and Stoughton - 1997

208 pages - size: 230mm x 155mm

Colour Photographs

Paperback ISBN: 0 340 68563 8

 

In Stock - New

 

Dust Cover says

In this 50th year of India's independence Pat Chapman, founder of THE CURRY CLUB, celebrates with his first Anglo-Indian cookbook, Taste of the Raj.

With six generations of ancestors serving the British Raj, Pat grew up knowing that traditional English meals, once in the hands of the skilful Indian cooks, became something wonderfully spicy and colourful. Now, keeping this extraordinary style of cooking alive, Pat has selected and developed over 100 recipes from his grandmother's original Indian cookbook.

Here you'll find tasty recipes for a Raj breakfast, or an afternoon tea, for unusual appetisers or for an incredible six-colour dinner. The delicious starters, main courses and desserts are perfect for every occasion. And Pat has, of course, included a whole chapter on authentic Raj curries.

Entertaining and enchanting, this book is an essential possession for those who adore curry and spicy food.

 

Contents

• Dedication
• Foreword
• Prologue
• Introduction
• Raj Curries
• Breakfast
• Tiffin (light lunch or snacks)
• Afternoon Tea
• The Chota Peg
• Soups
• Fish and Shellfish
• Meat and Poultry
• Vegetables
• Puddings and Desserts
• Savouries
• The Raj Christmas
• Appendix 1: The Curry Club
• Glossary 1: Raj Servants and Terms
• Glossary 2: Food Words
• Index

 

Recipes

• Curry Masala Mix
• Garam Masala
• Chicken Gravy Curry
• Doopiajas
• Keema Curry
• Cofta Ka Caree - Forcemeat Ball Curries
• Tick Keah Kawab
• Seik Kawab - Curry on Skewers
• Hussanee Curry - Curry on a Stick
• Kurma or Quorema Curry
• Malay Curries
• Portuguese Curry - Vindaloo / Bindaloo
• Egg Curry with Green Peas
• Seam Aloo Mattar Chahkee Curry - Beans, Potato and Peas Curry
• Burtas - Spicy Mashes
• Dal Caree - Lentil Curry
• Rumble Tumble - Buttered Eggs
• Scandal Dogs - Scrambled Eggs, Hindoostanee-style
• Eggy Soldiers
• Jolly Boys - Egg Fritters
• Potato Bacon Cakes
• Sidney's Kidneys
• Khumbi Thumbi - Devilled Mushrooms
• Kitchri Hindustan
• Kedgeree - Breakfast Rice with Fish
• Lhassi - Yoghurt Drink
• Olive Sandwich
• Salmon Chilli
• Curry Puffs
• Spicy Shepherd's Pie
• Friar Tuck's Mock Venison Pastry Pie
• Salgamundi - Decorative Salad
• Spicy Liver
• Estarfegs - Stuffed Eggs
• Pakora
• Ham Trencherman
• A Nice Whet
• Cucumber Propers
• Fancy Nancy
• Brown George
• Cinnamon Toast
• Spicy Sandwiches - Ham Combo
• Pickle Sandwiches
• Lemon Cheese
• Lemon Cheese Tarts
• Darjeeling Tea
• Hindoo Char
• Hindoostanee Chupattis
• Gimlet
• Mint Beer
• Ginger Beer
• Ginger with Alcohol
• The Commander in Chief
• Regent Punch
• Negus
• Flash
• Sherry Cobbler
• Fresh Lime Juice - Nimbu Pani
• Bright Onion Soup
• Delicious Curry Soup
• Bridal Soup or Soup Elegance
• Cock A Leekie Soup
• Soup Royal
• Royal Velvet Chicken Soup
• Spicy Tomato Soup
• Pish-Pash
• Fish Mooloo
• Tamarind Fish
• Prawn Pellow
• Tiger Prawn Cutley
• Crabs in Shell
• Fish in Batter
• Pomfret Potato Pie
• Salmon Steak
• Crab and Fish Scallops
• Rolled Fish
• Beef Olives
• Beef Chilli Fry
• Simla Stroganoff or Creamy Veal Stir-Fry Simla
• Stuffed Lamb Hearts
• Summer Hill Pork Chops
• Quetta Duck and Love Apples
• Chicken Country Captain
• Goose Dumpode The Indian Way
• Spiced Rissoles
• Potato Mince Rissoles
• Bubble And Sqeak
• Chilli Stewed Mushroom
• Celery And Fennel In Cream
• Roast Onion Surprise
• Potato Ribbons
• Plain Boiled Rice
• Cooking Rice By Absorption
• Spicy Rice
• Macaroni Pie
• An Olde ketchup And An Olde currey
• Chocolate Cusard
• Lemon Custard
• Banana Fritters
• Pink Brandy Pancakes
• Fruit Salad
• Mango Fool
• Spiced Pice Apple Slice Pie
• Fudge
• Russian Eggs
• Turkish Toasts
• Cheese Crab
• Sardine Toasts
• Anchovy Toasts
• Devilled Biscuits
• Chota Cheese Creams
• Diabolitins Of Cheese
• Christmas Soup
• Pease Pudding Tarka
• Turkey Jhal Frezee
• Spicy Chestnuts
• Spicy Cranberry Jelly
• Granny's Christmas Cake

  

Credits

Photography - Colin Poole

 

Customer Reviews

Jeff and Linda Nekola, Albuquerque, New Mexico, USA - wrote:

This past summer we met up with Pat and Dominique Chapman in Haslemere for a morning curry class, and left with an unexpected and wonderful gift:  a copy of Pat’s Taste of the Raj: a Celebration of Anglo-Indian Cookery.  Pat told us that this book was not one of his ‘best sellers’ but we can’t understand why – it’s a wonderful survey of an almost century-old and almost extinct fusion cuisine, as well as a heart-felt homage to Pat’s family’s Raj roots.  So, we decided this holiday season to celebrate by making the full Raj Christmas dinner from chapter 12 in addition to macaroni pie (p. 162) and spicy rice (p.161). We started our cooking adventure with the spicy cranberry jelly, of which Jeff was greatly suspicious since he didn’t believe anything good could come from canned jellied cranberry. We also baked the Christmas cake about a week before the big day since it needed to soak up a cup and a half of brandy and port before being wrapped in marzipan. In some ways the cake presented the greatest challenge of the meal because ‘gravy browning’ is simply not to be had in USA groceries and marzipan is not commonly used in southwestern cooking.  We eventually found tubes of marzipan, but had to resort to using ‘Maggi’ seasoning for the gravy browning.  We also substituted home-grown roasted red New Mexico chili for the red chili called for in some of the recipes.  Aside from those things we made ahead, the entire meal was assembled in just over two hours – much better than getting up before dawn to prepare the more traditional bird with all the trimmings. We also did almost all of the cooking in just two pots so there was no mountain of dishes to clean up afterward!

- Our Menu -

Christmas Soup

We used Sandia chili grown by our friends at Chispas Farm which made the soup very spicy

Pease Pudding Tarka

Although this is similar to the pea soup my family eats on cold winter nights it has the spicy twist of chili and garam masala – it may become a new favorite

Macaroni Pie

We used a 12 year old Canadian cheddar that melded well with the garam masala and chili. It was outstanding.

Turkey Jhal Frezee

Curried turkey with medium level heat was perfect for the day.Spicy Rice beautiful to look at and to eat and worth the little bit of extra effort to get the three colors, it complemented the Jhal Frezee and the Tarka

Spicy Chestnuts

Are a fun treat – we love roasted chestnuts as a snack and this true fusion of a traditional Christmas season treat with the spices of India was sublime

Spicy Cranberry Jelly

Is remarkably tasty and just the right accompaniment for the Turkey Jhal Frezee

Granny’s Christmas Cake

This multi-day extravaganza of sweetness was the pièce de résistance, it brought a festive finish to our holiday meal