Red Classics Great Food Notes From Madras
Red Classics Great Food Notes From Madras by Wyvern is a unique exploration of culinary practices during British imperial rule in India. Published by Penguin UK on April 7, 2011, this UK edition spans 112 pages and is presented in English. The book features Colonel Wyvern’s insights and experiences as he navigates the culinary landscape of Madras, sharing his passion for both European and Indian cuisine through engaging narratives.
Readers will discover a blend of practical advice and historical context as Wyvern discusses the art of re-creating French classics in a tropical setting. The text includes recipes for traditional dishes such as curry powder, tamarind chutney, and korma, alongside reflections on tiffin parties and camp cooking. With a focus on cooking methods and food presentation, this work captures the essence of anglo-Indian culinary traditions and their influence on contemporary dining.
Official synopsis Publisher
Colonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine. In these vivid, common-sense and entertaining writings, he gives advice on re-creating French classics in the steaming heat; describes tiffin parties and cooking while at camp; and laments the declining popularity of curry in the Raj, providing foolproof recipes for curry powder, tamarind chutney, korma and ‘mulligatunny’ soup. With devotees including Elizabeth David, Wyvern’s unique brand of anglo-Indian cookery is still reflected in the way we eat today.
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