
INDIAN COOKERY ALLEE (HADJEE) Receipts for Cooking the Most Favourite Dishes, in General Use in India. Also for Preparing Chatney and India Pickle, [Calcutta, c.1840?]
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INDIAN COOKERY
Footnotes
EXTREMELY RARE EARLY INDIAN COOKERY BOOK. Receipts for Cooking is said to have been first published in 1836, but the only copy of any early edition we have traced is held by McGill University Library. Dated 1847, it comprises 32 pages whilst the present copy (and the only copy of a 1980s reprint traced, in the British Library) appear complete with 24 pages.
Hadjee Allee (or Alee) became a celebrated cook at the Oriental Hotel in London, having arrived from Calcutta in the 1830s. He is mentioned in a story by William Moy Thomas called The Elixir of Life which appeared in Household Words in 1851, and was apparently well-known for dishes such as "Indian Korma", "Shame Cawaub", "India Plow", "Lobster Currie", "Indian Maucooty", "Sultan Mulligatawney" and "India Kitcheree", all of which are included here.