Indian Cookery
- Year
- 1936
- Era
- 20th century
- Origin
- UK · South Asia
- Language
- English
- Category
- South Asia
Indian Cookery, compiled by E.P. Veerasawmy, is among the earliest English-language guides to the subcontinent's cuisines aimed squarely at British home cooks, drawing on the author's experience as founder of Veeraswamy, London's oldest surviving Indian restaurant. Issued in 1936, it helped codify curries, kormas and chutneys for Western kitchens and remained in print across multiple editions, shaping mid-century British understanding of Indian food.
Cooking from this book
Madras Chicken Curry
Signature dishThis robust, deeply spiced chicken curry became the dish most readers associate with Veerasawmy's writing. As the founder of London's pioneering Veeraswamy restaurant, he shaped how British diners came to picture Indian food in the interwar years, and a fragrant, full bodied Madras style curry sat at the heart of that vision. The dish embodies his mission to present authentic South Asian cookery to a curious British audience with confidence and clarity.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
