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Indian Cookery

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Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club's membership was composed of men who had lived or worked in the East, and it was for such men that Richard Terry wrote, no doubt to give them an authentic reminder of the dishes then enjoyed by the British Raj.

Here you will find Perriwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well as the 60 recipes there are fascinating advertisements from Oriental suppliers for such items as Tipparee Jam and Tapp Sauce, as well as from firms selling triturating and comminuting machines.

This volume is a facsimile edition of the 1861 original publication.

Published: Sep 15, 2018

Book Contributors

Section Chapter Authors
Index of Recipes
1. Mulligatawney Soup Richard Terry
2. Ditto of Pea Fowl Richard Terry
3. Rice Soup Richard Terry
4. Calf's Tail à l'Indienne Richard Terry
5. Bouillabasse Soup Richard Terry
6. Bird Room Stew Richard Terry
7. A la Blaise Richard Terry
8. Palentee Richard Terry
9. Mutton Curry, as made at the Oriental Club Richard Terry
10. Dry Mutton Curry Richard Terry
11. Mutton Curry, another way Richard Terry
12. Ditto with Vegetables Richard Terry
13. Chicken Curry Richard Terry
14. Bengal ditto ditto Richard Terry
15. Rabbit Curry Richard Terry
16. Ditto with Vegetables Richard Terry
17. Breast of Mutton Curry Richard Terry
18. Ditto Veal Curry Richard Terry
19. Calf's Foot Curry Richard Terry
20. Sheep's Head Curry Richard Terry
21. Beef Curry Richard Terry
22. Lark Curry Richard Terry
23. Partridge Curry Richard Terry
24. Teal Curry Richard Terry
25. Curry of Ox Pallates Richard Terry
26. Nugalu Curry Richard Terry
27. Melay Curry Richard Terry
28. Lobster Curry Richard Terry
29. Oyster Curry Richard Terry
30. Fillet of Sole Curry Richard Terry
31. Skate Curry Richard Terry
32. Crab Curry Richard Terry
33. Salmon Curry Richard Terry
34. Perriwinkle Richard Terry
35. Prawn Curry Richard Terry
36. Khubob Curry Richard Terry
37. Khuhob Darakee Richard Terry
38. Thurah Khubob Richard Terry
39. Khubob of Fowl Richard Terry
40. Pullows Richard Terry
41. Chicken Pullow Richard Terry
42. Mutton Pullow Richard Terry
43. Lamb Pullow Richard Terry
44. Kidney Pullow Richard Terry
45. Fish Pullow Richard Terry
46. Fish Tamarind Richard Terry
47. Bullachong Richard Terry
48. Cuthree Richard Terry
49. Pullow Mixture Richard Terry
50. Ghee Richard Terry
51. Curry Sauce Richard Terry
52. To Boil Rice Richard Terry
53. Mutton Chops as served in India Richard Terry
54. Hot Pot Richard Terry
55. Normandy Pippin Chutnee Richard Terry
56. Tomato and Apple Chutnee Richard Terry
57. Oriental Sauce for Chops and Steaks Richard Terry
58. Curry Powder Richard Terry
59. Curry Powder another way Richard Terry
60. Names of Spices, &c. Richard Terry
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