The Raj at Table : A Culinary History of the British in India Paperback
by David Burton
While the British were in India they developed a curious cuisine all of their own.
As they made their mark on their host culture, the formidable memsahib - or English housewife - made sure that much traditional cuisine was rejected in favour of an impossible combination of European customs, and the results were frequently chaotic.Anglo-India cooking was at its best when it achieved a kind of cultural balance; mulligatawny, kedgeree and Worcestershire sauce are all products of the Raj.David Burton's book - subtitled 'A Culinary History of the British in India' - is now considered a classic, and was acclaimed by the Observer on publication as 'one of those rare and delightful works from which, once caught, you have no desire to escape'.
- Format: Paperback
- Pages: 256 pages, 8pp black and white plates
- Publisher: Faber & Faber
- Publication Date: 04/07/1994
- Category: Social & cultural history
- ISBN: 9780571143900