NO.73
SPRING / SUMMER2024
Our Archive
No.41, Summer 2014
Our First Foray Toward the Foodways of India
Our First Foray Toward the Foodways of India
- in the critical
- An illustrated Appreciation of Hochstadter’s Slow & Low.
- The mysteries of Mrs. Framji’s chicken curry, or , an assay into microhistory, embedding a review of The Raj at Table by David Burton.
- Pat Chapman remembers the kitchens of the Raj, partially by proxy.
- Andrew Tobin samples summer ciders
- Our Political Correspondent reveals to the Editor that art follows the life of imperial Russia at Bob Bob Ricard in London
- in the lyrical
- Imperial ecstasies, or, the cuisine of British India.
- The multiplication of mulligatawny
- Our reluctant correspondent recounts her time in Tokyo, including her introduction to a memorable cook and her Indian recipes.
- Notes on Country Captain
- in the practical
- The devil’s universal paste.
- Shikarree sauce.
- Mrs. Framji’s chicken
- The Editor’s weeknight curry.
- ‘Ball’ curry, incorporating notions from Henrietta Hervey, Copeland Marks, the Indo-Dutch “fricadellee” and other sources but not involving testicles.
- ‘Summer Hill’ pork chops.
- Peninsular & Oriental lamb korma.
- Curried cod
- A French inflected mulligatawny
- Mulligatawny a Chicago way
- Mulligatawny Madhur Jaffrey′s way
- Colonel Arthur Robert Kenney-Herbert’s clear mulligatunny.
- Pat Chapman′s incongruous potato bacon cakes
- Colonel Arthur Robert Kenney-Herbert’s 1891 ‘Ceylon’ curry of shrimp and cucumber.
- Colonel Arthur Robert Kenney-Herbert’s mashed potato chutney
- Lakshna Jha’s chicken biryani with raita
- Mrs. D‘Sousa’s Rice with lemon and cardamom
- Biddlesdale breakfast curry
- Country Captain
- Country Captain a plainer way.
- Country Captain two even plainer ways.
- A Country Captain, southern style.
- Cecily Brownstone’s Country Captain.
- Bobby Flay’s Country Captain.