The road to vindaloo : curry cooks & curry books / David Burnett and Helen Saberi.

Abstract: "This book traces the development of Anglo-Indian cookery, or curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works. 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. Thereafter, it looks at the various classes of cooks who produced popular and interesting recipes, from the female cookbook authors of the 18th century, to the club-cooks of Calcutta and London in the Regency, to the crusty colonels of late Victorian England and the refined French-influenced chefs of the fin de siecle and pre-First World War days. The whole is ornamented by tasty extracts from past literature on eating curries hither and beyond."--Global Books in Print.

Includes bibliographical references (pages 215-218) and index.

Contents: Old spice -- Some like it hot -- Curry for private families -- Club cooks -- Officers' mess -- Some intepid ladies -- Refined tastes -- Royal approved -- Changing tastes -- Modern times.

English