Indian dishes adapted for the European palate or continental dishes prepared with local substitutes. These recipes were collected over a period of 25 years and have been put together four decades later. They carry with them the flavour of a bygone era - the British Raj period. The very thought of those times conjures up images of tantalizing dishes, the waiters, gleaming silver ware, crystal glasses, Dorset China, a complex fusion of different cultures laid out on snow white Damask table linen.

Book size 21cm x 21cm 80 pages