Richard Terry started work at the Oriental Club in 1851 and ten
years later wrote this charming little book. The club had been
founded in 1824 by officers of the East India Company who were not
eligible for the military clubs of Pall Mall. Then as now, the
Oriental Club's membership was composed of men who had lived or
worked in the East, and it was for such men that Richard Terry
wrote, no doubt to give them an authentic reminder of the dishes
then enjoyed by the British Raj. Here you will find Perriwinkle
Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well
as the 60 recipes there are fascinating advertisements from
Oriental suppliers for such items as Tipparee Jam and Tapp Sauce,
as well as from firms selling triturating and comminuting machines.
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