Book contents
- Frontmatter
- Translator'S Preface
- Contents
- Author's Preface
- 1 Yakhní Pulá'o
- 2 Fried Fowl of Muhammed Shah
- 3 A light Pulá'o
- 4 Khichary
- 5 A small fried Khichary
- 6 Kormah
- 7 Dopiyázah
- 8 Vegetable Curries
- 9 Pursindah Síkhí
- 10 Kabáb-i Murgh (Fried Fowl)
- 11 Kabáb-i Khatáe (a Tartar or Chínese Roast)
- 12 Fish roasted on the Spit
- 13 Preserve of Mangoes
- 14 Khágína (Omelette)
- 15 Taláwí Tarkárí
- 16 Taláwí Máhe (Fried Fish)
- 17 Púrí (Cakes)
- 18 Halwáe Bádám (Comfit of Almonds)
- 19 Halwáe Zardak (Prepared Carrot)
- 20 Tamarind Preserve
- 21 Mango Pickle
- 22 Rice Milk
- 23 Jaghrát
- 24 Lemon Pickle
- 25 Chatnee
- Note Receipt for making Indian Curry and for boiling Rice
- ANGLO-INDIAN COOKERY AT HOME: A SHORT TREATISE FOR RETURNED EXILES
- Preface
- ANGLO-INDIAN COOKERY AT HOME
3 - A light Pulá'o
Published online by Cambridge University Press: 05 September 2014
- Frontmatter
- Translator'S Preface
- Contents
- Author's Preface
- 1 Yakhní Pulá'o
- 2 Fried Fowl of Muhammed Shah
- 3 A light Pulá'o
- 4 Khichary
- 5 A small fried Khichary
- 6 Kormah
- 7 Dopiyázah
- 8 Vegetable Curries
- 9 Pursindah Síkhí
- 10 Kabáb-i Murgh (Fried Fowl)
- 11 Kabáb-i Khatáe (a Tartar or Chínese Roast)
- 12 Fish roasted on the Spit
- 13 Preserve of Mangoes
- 14 Khágína (Omelette)
- 15 Taláwí Tarkárí
- 16 Taláwí Máhe (Fried Fish)
- 17 Púrí (Cakes)
- 18 Halwáe Bádám (Comfit of Almonds)
- 19 Halwáe Zardak (Prepared Carrot)
- 20 Tamarind Preserve
- 21 Mango Pickle
- 22 Rice Milk
- 23 Jaghrát
- 24 Lemon Pickle
- 25 Chatnee
- Note Receipt for making Indian Curry and for boiling Rice
- ANGLO-INDIAN COOKERY AT HOME: A SHORT TREATISE FOR RETURNED EXILES
- Preface
- ANGLO-INDIAN COOKERY AT HOME
Summary
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- Type
- Chapter
- Information
- Two Anglo-Indian Cookery Books , pp. 14 - 15Publisher: Cambridge University PressPrint publication year: 2013First published in: 1831