It's a feat - 815 pages thick and weighing in at approx 1.5kg, I'm needing strong arms to lift it - actually that's a lie - it's sitting open on the desk in the study most of the time as I stop to flick through the pages as I walk by...
Printed on that sort of notepapery kind of paper - not the glossy kind you get in most cookery books now, this is a real working cookery book - some great colour photographs in which most of the dishes are labelled, but it's a proper cooks cookbook - not one that you have on your shelf to look fancy, but you never use (you know which ones those are...).
Just a few words from the Introduction - you'll get the brief history of Indian food in all its glory tomorrow but for today
"For many people Indian cuisine is synonymous with the food of the Mughal shah, the illustrious rulers of most of India fom the sixteenth to the nineteenth century. And, while it is true that a wonderful gastronomic revival took place during their reign - bringing us famous dishes such as korma and biryani - it must be remembered that there is far, far more to Incian food than curries alone."
Tonight's delight is Maspatotia (fish roasted in banana leaves). The receipe allows to use foil instead, which I will. I could search for banana leaves but that's for another day.
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