The Raj at Table: A Culinary History of the British in India
While the British were in India they developed a curious cuisine all of their own. As they made their mark on their host culture, the formidable memsahib - or English housewife - made sure that much traditional cuisine was rejected in favour of an impossible combination of European customs, and the results were frequently chaotic.Anglo-India cooking was at its best when it achieved a kind of cultural balance; mulligatawny, kedgeree and Worcestershire sauce are all products of the Raj.David Burton's book - subtitled 'A Culinary History of the British in India' - is now considered a classic, and was acclaimed by the Observer on publication as 'one of those rare and delightful works from which, once caught, you have no desire to escape'.
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Review: Raj at Table: A Culinary History of the British in IndiaUser Review - The Master - Goodreads
Another amazing historical cookbook from David Burton, who also authored French Colonial Cookery. Looking forward to trying many of the recipes here. I've already knocked back several of the gimlets! Read full review
Review: Raj at Table: A Culinary History of the British in IndiaUser Review - Mary Storm - Goodreads
Could have been a deeper assessment, but nonetheless, a fascinating look at food and identity. Read full review