c1980 Receipts for Cooking the Most Favourite Dishes, in General Use in India. Also for Preparing Chatney and India Pickle.

Description

First Edition, Original Binding, Publishers' Original Binding, Very Scarce

In the publisher's original paper wraps.

This is a facsimile of an 1847 original, carefully reproduced by I. Devereux. First edition, thus.

This is an extremely scarce copy of this work, at present, the only known copy on the market.

This copy is undated. Dated here using Jisc, from copies held at the British Library and Oxford Brookes University.

Hadjee Allee, originally from Calcutta, rose to prominence in the 1830s as a chef at London’s Oriental Hotel, where he gained a reputation for his distinctive Indian dishes.

This smart, concise cookbook includes recipes such as: Indian Korma, Indian Cawaub, Indian Plow, Fish Currie, Oyster Currie, Indian English Pea Soup, Mixed Spice, and Indian Maucooty. These are early, authentic examples of Anglo-Indian cuisine, reflecting the culinary fusion of colonial-era tastes.