Another in our English Kitchen" series this traces the development of Anglo-Indian cookery in other words the curry in English & Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi & Marguerite Patten. It wanders the lanes & byways of the British occupation of India unearthing delightful accounts of Imperial eating & explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry & 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 & interesting recipes from the female cookbook authors of the 18th century to the club-cooks of Calcutta & London in the Regency to the crusty colonels of late Victorian England & the refined French-influenced chefs of the fin de siecle & pre-First World War days. By way of coda the authors consider modern recipes from authors such as Madhur Jaffrey & Sir Gulam Noons Chicken Tikka Masala Britains favourite dish. The whole is ornamented by tasty extracts from past literature on eating curries hither & beyond."