"'Making do' or 'making the best of it' would have been the attitude at first- but gradually the Memsahib's learned, over the decades, to utilise the meats, fruits and vegetables of the country, adapting the basic recipes she would have written down for the cook to follow. Gradually he, too, learned to adapt the recipes of the Memsahibs to his own way of cooking and in return he taught the latter-day Memsahibs how to use spices, spice mixtures, chutneys, and the varying produce of his country." This book is an excellent way of recreating the days of the Raj by tantalising your tastebuds rather than any mental faculties. This book is a wonderful collection of favourite and classic Anglo-Indian dishes from the Indian sub-continent. And they are all eminently suitable to cook and eat at home or together with friends. I have used many of the recipes in this book and have always enjoyed the outcome immensely. The book is written by Rhona Aitken who was herself a latter day Memsahib in Ceylon in the 1940's and early 1950's. Her first hand knowledge of Imperial life is augmented by the inclusion of some of her grandfather-in-law's writing. Edward Hamilton Aitken (EHA) was known as a 'humorous naturalist' and essayist. Indeed, he was widely read and admired during his day - particularly by the Anglo-Indian community in which he lived and worked. His anecdotes are not only entertaining but also illuminate some of the day to day concerns of the planter and business class making their living in India. Problems with staff, misunderstandings, wrestling with the local wildlife, enduring the weather, all of these were far more important to the day to day life of the Anglo-Indians than any high minded ideas about empire and imperialism. This book is a fun way to take a peak at the more mundane, every day existence of imperial pioneers. The other benefit of reading this book is to see just how many of Britain's culinery dishes of today descend from these imperial contacts. The curry and the curry house have become as an important part of British culture as the pub or the fish and chip shop. This book will help the reader to understand why the British were not only exposed to but developed and modified a new line of exotic dishes and menus. If you would like an example then why not try to follow this recipe for Mulligatawny Soup.

---