Receipts for Cooking the Most Favourite Dishes, in General Use in India. Also for Preparing Chatney and India Pickle.

A vanishingly scarce facsimile of Hadjee Allee"s 1847 Anglo-Indian cookbook, an early and authentic glimpse into the colonial-era fusion of British and Indian culinary traditions. In the publisher's original paper wraps.This is a facsimile of an 1847 original, carefully reproduced by I.â Devereux. First edition, thus. This is an extremely scarce copy of this work, at present, the only known copy on the market.This copy is undated. Dated here using Jisc, from copies held at the British Library and Oxford Brookes University.Hadjee Allee, originally from Calcutta, rose to prominence in the 1830s as a chef at London"s Oriental Hotel, where he gained a reputation for his distinctive Indian dishes.This smart, concise cookbook includes recipes such as: Indian Korma, Indian Cawaub, Indian Plow, Fish Currie, Oyster Currie, Indian English Pea Soup, Mixed Spice, and Indian Maucooty. These are early, authentic examples of Anglo-Indian cuisine, reflecting the culinary fusion of colonial-era tastes. In the publisher's original paper wraps. Externally, lovely. One or two very slight handling marks to wraps. Very slight rubbing and bumping to extremities. Bookplate from "Martin & Pamela Finch: Exlibris Gastronomique" to interior front wrapper. Internally, firmly bound. Pages bright and clean. Near Fine. …