Curries and Bugles: A Memoir and a Cookbook of the British Raj"With more than 200 hundred recipes, representing an equal span of years, Jennifer Brennan re-creates and revives the breakfasts, tiffins, picnics, teas, buffets, and dinners of the "Servants of the Crown." From simple family meals to the Raj at tea-time, weddings, and club dinners, the textures, colors, and tastes of India as the British found it, and changed it, are evoked with wit, warmth, and intelligence. To this culinary adventure, Jennifer Brennan adds a guide, rich with arcane lore, to primary Indian spices, as well as historical notes about the Imperial period."--From dust jacket. |
Contents
PREFACE | 1 |
THE SPICES AND AROMATICS OF INDIA | 21 |
KIPPERS AND KEDGEREE FOR BURRA HAZRI | 49 |
Copyright | |
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almonds baking bay leaf black pepper boil bowl bread breakfast British Raj brown bungalow cardamom chicken chillies chutney cinnamon cloves cloves of garlic Club cook cool coriander cream cumin curry powder dhal dinner dish Drain dried eggs finely chopped fish fl oz flour fresh ginger root freshly ground black garam masala Gas Mark ghee ghee clarified butter ginger root grams ground black pepper India ingredients juice khansamer koftas lamb large onion lemon lentils lime mango marinade meat Melt milk milligrams milligrams of vitamin minutes mixture nutmeg onion parsley peeled and chopped peeled and finely peppercorns Place potatoes processor purée recipe Reduce the heat refrigerator rice saffron Sargodha sauce sauté seeds Serves simmer slices soup spoon Sprinkle stir stuffed sugar tablespoons tablespoons ghee clarified taste teaspoon teaspoon freshly ground teaspoon ground teaspoon salt teaspoon tomato turmeric warm yoghurt