The Indian Cookery Book by Verbae, Josh -- Read -- Imperial Library of Trantor

Index

THE RECIPES RICE OR CHOWL KITCHEEREES PELLOW OR POOLOO CURRIES GRAVY CURRIES DOOPIAJAS FORCEMEAT BALL CURRIES, OR COFTA-KA-CARREE COUNTRY CAPTAIN HINDOOSTANEE CURRIES HUSSANEE CURRIES, OR CURRIES ON STICK KURMA OR QUOREMA CURRY MALAY CURRIES PORTUGUESE CURRY (VINDALOO OR BINDALOO) MADRAS MULLIGATAWNY CURRY CHAHKEES SAUG CURRIES BHAHJEES DAL OR PEAS CURRIES BURTAS OR MASHES SOUPS FISH JOINTS, MADE DISHES, ETC. VEGETABLES PASTRY, PUDDINGS, SWEETMEATS, ETC. GARNISHES, SAUCES, STUFFINGS, ETC., FOR FISH, ROAST AND BOILED MEATS, MADE DISHES, PUDDINGS, ETC. INDIAN PICKLES, CHUTNEES, SAUCES, ETC. INDIAN PRESERVES, JAMS, JELLIES, AND MARMALADES HOME-MADE LIQUEURS MEDICINAL AND OTHER RECIPES PERFUMERY, COSMETICS, AND DENTIFRICE MISCELLANEOUS USEFUL RECIPES THINGS WORTH KNOWING

Chief Librarian: Las Zenow <zenow@riseup.net>
Fork the source code from gitlab.