 |
 |
Arthur Kenney-Herbert was a cavalry officer who served in India during the British Raj. When he arrived in Madras in 1859, the British were still enjoying curry and rice at most meals. Twenty years later, Indian food had gone out of fashion, and European cuisine had become de riguer at dinner parties and banquets.
Using the pen name "Wyvern", Kenney-Herbert wrote Culinary Jottings For Madras in which he gives instructions to British memsahibs on how to manage their servants, give refined dinners, and cook the occasional curry. The book was a huge success, and made Wyvern famous in colonial India. When he retired to England at the rank of colonel, Wyvern built on his reputation as a culinary authority. He founded a cookery school, gave cooking demonstrations, and wrote books and articles for prestigious magazines. In this lively and fascinating biography, food historian and author of The Curry House website David Smith charts Wyvern's life and times, recreates his classic recipe for Madras Chicken Curry, and considers his legacy as a Victorian celebrity chef. |
|
|
the cookbook
My latest cookery book, Quick Meals from The Curry House, contains over 50 recipes for making Indian restaurant-style meals at home. Most of the recipes can be made from scratch in under one hour. 
The book has collections of recipes for House Specials, Curry House Favourites, Tandoori-style Dishes, Vegetable Bhajis, Rice, Breads and Relishes. The recipes make dishes that bridge the gap between restaurant meals and supermarket ready-meals. |
free recipes
Now that I have written a new cookery book, I have decided to showcase some of the recipes for replicas of Indian restaurant dishes from my previous book, The Curry House Cookery Book. Recipe features - our Summer Sizzler spicy barbecue recipes, recipes for my Thai Green Curry and Indonesian Rendang, home-style recipes from Andhra Pradesh and other spicy features. Recipes from the Raj - recipes from my collection of Anglo-Indian cookery books dating from the late 1800s and early 1900s. Discover how the Brits liked their curries over 100 years ago. Party sized recipes for 8 or more. Recipes designed for large numbers. Avoid the hassle and unpredictability of scaling-up recipes meant for 2 or 4 people. |
||
|
news
International Indian Chef of the Year Competition 2017 The winner of this year's competition was announced at the awards ceremony held on 9th October in the presence of Her Royal Highness The Princess Royal. The winning chef was Milon Miah from the Spice Island restaurant in Barnard Castle, County Durham. 
|
featured recipe
Lamb chops with ginger. Lamb chops are not a common sight on the standard curry house menu and more's the pity for that. You will need to go to a restaurant offering authentic South Asian cuisine to taste the delights of spicy lamb chops. 
Alternatively, you can make lamb chops with ginger yourself from the recipe in Quick Meals from The Curry House. |
tweets by @CurryCookbook
Old English food for the 21st century.
David Smith's personal account of everyday English food.