OP: The Menu Book

Popular Prakashan Pvt Ltd., Bombay, 1991. Paperback. Good Plus. First printing.

The Menu Book (1991), published in Bombay, is an excellent resource for assembling Indian menus for a variety of occasions. Though written for an Indian audience, the cookbook is also a welcome introduction to dishes which might be unfamiliar to westerners. Quantities are provided, and the instructions are reasonably thorough, so an ambitious cook’s efforts will be rewarded.

An informal get together might include wheat fada pulav, Goanese kadhi, patwadi (a polenta-like cake made with besan flour), rice bhakri, slow-cooked mixed vegetables, khamang kakadi (cucumber salad), and sliced bananas with mango jam and cream.

For a party serve mini pizzas (made with loaf bread), corn curry, fried rice, chapati, shahi mutton chops, cauliflower stewed in spiced milk, bhindi (okra) with ground peanuts, onion and paneer salad, and coconut karanji (sweet turnovers).

Other menu types include high teas, children’s parties, tiffin meals, and galas. A festive and aspiring collection.

A glossary of terms includes translations for English, Hindi, Telegu, Tamil, Gujarati, and Marathi.

Published only in paperback on somewhat flimsy stock, this copy can be described as Good Plus. Modest warping and creasing, mostly affecting the wrappers, but somewhat evident to the block. This copy was acquired from KAL founder Nach Waxman’s personal collection.