The eating habits of a people are largely influenced by historical and geographical factors, which in their turn influence customs and social behaviours... (from the Introduction)

[HISTORY}

Meet Attia Housain (1913-1998), 20th-century broadcaster, journalist, actress, novelist, and cookbook author alongside her bridge-playing pal, Sita Pasricha (1904-1979). When Attia and Sita published Cooking The Indian Way in 1962, they were both Indian transplants living in England. Whether they met while playing cards is uncertain, but they both had a proud love of Indian food, culture and hospitality that they couldn't help but share with the rest of the culinary world. 

Indian cookbooks weren't unusual in the 1960s when this one debuted, but what was compelling about Sita and Attia's, at the time, was that it was very straightforward and practical - a collection of recipes with easy-to-find ingredients, simple steps, and precise instructions. Quickly, their cookbook became a beloved guide in the kitchen and is now considered a classic among Indian cookery books that still inspires professional chefs and home cooks to this day. 

Because Attia was well-known in England via her broadcasting and writing careers, there is much more information on her than on Sita. We do know that the two friends were enthusiastic bridge players, and we can't help but think that many a recipe for this book must have been discussed over a card game or two just as easily as they were talked about in the kitchen. 

Attia was born in Lucknow, India, in 1913 to a prominent family that valued education, the cultural arts, and political activism.  When she married and moved to London with her husband and two children, Attia became a broadcast journalist and began writing fiction novels centered around India and its multifaceted culture. How and why she came to write Cooking the Indian Way is a little bit more murky, but it was part of a series of international cuisine cookbooks called the Encyclopedia of World Cookery, written by a variety of culinary experts,  and edited by Elizabeth Campbell.

Highlighting the traditions of Indian cooking and its co-mingling of compatible Pakistani cuisine and recipes, while also offering helpful tips to home cooks not familiar with traditional ingredients or methods of preparation, Cooking The Indian Way, was an exciting addition to the culinary library of British and American kitchens. 

Interesting recipes include Poached Eggs in Batter with Curry Sauce, Kababs Minced a la Kabul, Vegetable Kedgeree, Thuraran with French Beans, Bengali Style Cabbage and Potatoes, Parsee Bread Pudding, Banana Bhujias, Pickled Nasturtium Seeds, Cashew Nut Fudge, Banana Halva, Spiced Spinach Puree, Green Banana Curry, Bombay Chicken Curry Bengal Apple Chutney, and Meat and Lentil Curry. 

Photo of Attia Hosain circa 1935 courtesy of old.harappa.com

{SPECIAL FEATURES}

• 1962 Edition published by Spring Books
• 245 pages
• Includes original dust jacket
• Hardcover

{CONDITION}

In good vintage condition, this book is clean and bright throughout. There is light tanning to the pages and a cooking stain on the fore-edge as well as a cooking stain on the front coverboard that has caused a bit of wrinkling. The dust jacket is completely intact but bears some scuffing along the folded edges. Some chippy areas along the top and bottom edges have been reinforced with archival paper to preserve the structural integrity of the jacket. Please see photos.

{SIZE}

Measures 8" inches (length) x 5.5" inches (width) x 1" inches (thickness) and weighs 13 oz 

{FOR THE LOVE OF INDIA}

Find more Indian cookbooks in the shop here.