The author was brought up in India during its years under British rule. In this book she combines her own culinary expertise with the cooking of India to produce a cookbook which reflects the time of the British Raj. Each chapter has its own introduction, a short evocative preface setting the occasion for the recipes for appropriate meals, their times and places. In each chapter there will be a mixture of the following - completely new recipes, cuisine courante, fusing Indian and western cuisines, combining the culinary milieu and recreations of time-honoured and traditional Anglo-Indian recipes such as mulligatawny soup, kedgeree and scotch eggs.