The Curry Cook's Assistant Or, Curries, How to Make Them in England in Their Original Style

A delightful relic from the late‑Victorian era, this cookbook captures the voice of a Ceylonese servant‑turned‑author who explains how to bring genuine Indian flavours to the English kitchen. Written in a breezy, slightly idiosyncratic “pigeon‑English,” the introduction sets a light‑hearted tone while promising recipes that respect the original spice blends rather than diluting them for the faint‑hearted.

Inside, readers find an impressive catalogue of dishes, from beef and chicken curried in the classic Madras style to delicate fish moley, hearty vegetable curries, and even curried eggs. The book also offers practical guidance on grinding your own curry powder, preparing mulligatawny soup, and perfecting rice and chutneys that accompany each meal. Whether you’re a curious beginner or an experienced home cook, the collection provides clear, step‑by‑step instructions that make authentic curries feel surprisingly approachable.