A book tracing the development of Anglo-Indian cookery, in other words
the curry, in English and Scottish cookery books from its earliest
appearance in the 18th century through to modern works by Camilla
Punjabi and Marguerite Patten. It wanders the lanes and byways of the
British occupation of India, unearthing delightful accounts of Imperial
eating and explaining how we have grown accustomed to the spice-box of
the Raj. The broad intention is to reproduce early recipes for curry and
accounts of Anglo-Indian food in their original words. The majority come
from printed books, but some are drawn from manuscripts. The narrative
traces our enjoyment of Oriental flavours from the 17th century through
to the first appearance of a recipe for curry in Hannah Glasse in 1747.