Indian Cookery (Calcutta)
- Year
- 1861
- Era
- 19th century
- Origin
- India/UK · South Asia
- Language
- English
- Category
- South Asia
Indian Cookery, compiled by Richard Terry, draws on his experience as cook to the Oriental Club in London, an institution founded for returned officers and officials of the East India Company. The collection brings curries and other South Asian dishes into a structured English culinary format, reflecting the appetite among Anglo-Indian households and metropolitan diners for authentic subcontinental flavours during the high Victorian period.
Cooking from this book
Mulligatawny Soup
Signature dishMulligatawny is the dish most readily linked with Terry's volume, and with good reason. As cook to the Oriental Club, where returning nabobs gathered to relive the flavours of the subcontinent, Terry worked at the very institution that helped fix this Anglo-Indian pepper-water soup in the British imagination. Aromatic, lightly spiced and enriched with meat or fowl, it stands as a perfect emblem of the culinary exchange his book documents between Calcutta kitchens and Pall Mall dining rooms.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
