Daniel Santiagoe, a cook from Ceylon working in England, wrote this little guide so that English kitchens could make curries as they were made at home. Numbered recipes cover meat, fish, egg and vegetable curries, brown and white, with sambals, rice and accompaniments such as poppadoms and Bombay duck, plus a note of praise from the Saturday Review.
A charming early English book on South Asian cooking that cooks can still use. Download the free EPUB.