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The Khaki Kook Book

Mary Kennedy Core

Book Overview: 

We cannot ignore the fact that we must eat, and that much as we dislike to acknowledge it, we are compelled to think a great deal about filling our stomachs. This is especially true these days, when prices have soared and soared and taken along with them, far out of the reach of many of us, certain articles of food which we heretofore have always felt were quite necessary to us.

About ten years ago the idea of writing a little cook book had its birth. We were in Almora that summer. Almora is a station far up in the Himalayas, a clean little bazaar nestles at the foot of enclosing mountains. Dotting the deodar-covered slopes of these mountains are the picturesque bungalows of the European residents, while towering above and over all are the glistening peaks of the eternal snows.

The people of India since Vedic times have eaten curry and always will.

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Book Excerpt: 
. . .Europeans who live in India soon find themselves falling into the habit of eating very hot and spicy foods. Whether it is good for one to eat as much hot stuff as one is expected to eat in India is a disputed point. In moderation, however, curry is not harmful, and is a very satisfactory and appetizing way of preparing scrappy and inexpensive meats. If carefully prepared, everybody is sure to like it. Do not introduce it, however, to your family as a mustard-colored stew of curry powder, onions, and cold meat served in the center of a platter with a wall of gummy rice enclosing it. Most of the family would hate it, and it would be difficult to get them to the point of even tasting it again. Curry, as usually made in India, is not made with curry powder at all. Every Indian cook-house is provided with a smooth black stone about a foot and a half long and a foot wide. There is also a small stone roller. On this large stone, by means of the small stone, daily are crus. . . Read More

Community Reviews

Published in 1917, this is a recipe collection of Indian foods. Each is actually very easy to make, and there is a nice variety to try.

The Lemon Chutney is at the top of my to-try list.