"e;The Indian Cookery Book"e; is a culinary masterpiece, guiding readers through the rich tapestry of Indian cuisine. With authentic recipes, vibrant spices, and expert techniques, the book captures the essence of India's diverse flavors. From aromatic curries to tantalizing street food, this book is a delightful journey for both beginners and seasoned cooks. Verbae's passion for Indian culinary traditions shines, making this book an essential companion for anyone eager to explore and savor the true taste of India.
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0Table of contents
- THE RECIPES
- RICE OR CHOWL
- KITCHEEREES
- PELLOW OR POOLOO
- CURRIES
- GRAVY CURRIES
- DOOPIAJAS
- FORCEMEAT BALL CURRIES, OR COFTA-KA-CARREE
- COUNTRY CAPTAIN
- HINDOOSTANEE CURRIES
- HUSSANEE CURRIES, OR CURRIES ON STICK
- KURMA OR QUOREMA CURRY
- MALAY CURRIES
- PORTUGUESE CURRY (VINDALOO OR BINDALOO)
- MADRAS MULLIGATAWNY CURRY
- CHAHKEES
- SAUG CURRIES
- BHAHJEES
- DAL OR PEAS CURRIES
- BURTAS OR MASHES
- SOUPS
- FISH
- JOINTS, MADE DISHES, ETC.
- VEGETABLES
- PASTRY, PUDDINGS, SWEETMEATS, ETC.
- GARNISHES, SAUCES, STUFFINGS, ETC., FOR FISH, ROAST AND BOILED MEATS, MADE DISHES, PUDDINGS, ETC.
- INDIAN PICKLES, CHUTNEES, SAUCES, ETC.
- INDIAN PRESERVES, JAMS, JELLIES, AND MARMALADES
- HOME-MADE LIQUEURS
- MEDICINAL AND OTHER RECIPES
- PERFUMERY, COSMETICS, AND DENTIFRICE
- MISCELLANEOUS USEFUL RECIPES
- THINGS WORTH KNOWING