What do you think?
Rate this book
Recipes
PRE-ISBN
The Time and Talents Club, 43 New Marine Lines, Bombay-20 (Mumbai) was founded in 1934 by the wives of affluent Parsis in the city who had free time on their hands, and who were determined to do something thoroughly worthwhile with it. They organised cultural and charity events, and worked tirelessly to ensure community involvement throughout.
Eating together has always been central in bringing a community together. The ladies first cookbook was published (a single sheet) in 1935. The 5th edition (1971) is a thick bound book of 25 cm x 19cm x 5cm; indexed by thumb notches cut into the paper.
The sections of this book
Soups and beverages,
Eggs, Snacks, Savouries and Dips,
Fish,
Meat and Poultry,
Vegetables, Salads and Dressings,
Rice and Curries,
Breads, Chappaties, Cakes and Biscuits,
Quickies, Desserts, Puddings and Sweets,
Jams, Preserves, Chutneys, Sauces, Home Bottling and Preserving
International dishes
Invalid, Antiwaste, Prize-winning and Subsidiary dishes,
Hints, Measurements, Glossary and Index
The Time and Talents Club, 43 New Marine Lines, Bombay-20 (Mumbai) was founded in 1934 by the wives of affluent Parsis in the city who had free time on their hands, and who were determined to do something thoroughly worthwhile with it. They organised cultural and charity events, and worked tirelessly to ensure community involvement throughout.
Eating together has always been central in bringing a community together. The ladies first cookbook was published (a single sheet) in 1935. The 5th edition (1971) is a thick bound book of 25 cm x 19cm x 5cm; indexed by thumb notches cut into the paper.
The sections of this book
Soups and beverages,
Eggs, Snacks, Savouries and Dips,
Fish,
Meat and Poultry,
Vegetables, Salads and Dressings,
Rice and Curries,
Breads, Chappaties, Cakes and Biscuits,
Quickies, Desserts, Puddings and Sweets,
Jams, Preserves, Chutneys, Sauces, Home Bottling and Preserving
International dishes
Invalid, Antiwaste, Prize-winning and Subsidiary dishes,
Hints, Measurements, Glossary and Index
523 pages, Hardcover
First published January 1, 1935
7 people are currently reading
106 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 of 1 review
January 27, 2015
Hints and Tips are bound into every chapter of this wondrous book; whose many contributors include both Indian and English names. A recipe for Kesri Penda (8 Pendas) nestles contentedly alongside one for Lemon Meringure Pie (serves 6).
At the bottom of every page a quote is to be found; quirky bon mots such as p.377 (taken at random) “Dane dane per likhe hai, khanewala ka nam / On each grain, the name of the eater is written.”
Overall it is a fascinating book to read. I haven’t yet tried cooking from it. My overall impression is that it is a very practical book. The usual difficulties arise in, for example, not knowing the size of “a tin of sweet condensed milk”; but there again this is a recipe for Kulfi, so all I need to do is look in other books and make comparisons.
Some recipes might be something of a challenge to recreate in England; such as that for Delleh (Ethiopian mixed dry spices), which, to make 7-10 kilos requires significant quantities of berbere (dried red chillies), garlic, fresh ginger, onions, Sitab seeds (fresh if possible), salt, methi (Fenugreek), dhana, jeera, mustard seeds, ajmo, variali, ‘Kavabsini’, Hot pepper, black pepper, dry onions, dried basil (tulsi leaves), large black cardamons (elcho), black jeera, and soonth (or dry powdered ginger). I’m baffled by the broadness of the range in weight that the product is expected to fall into.
As ever it’s the detail catching the eye which is so fascinating. A “Miss Muffet’s Spider Pudding” lists 11 ingredients prior to directing “To make a spider, use 1 ½ grapes, and toothpicks for its legs. … before, puzzled, one turns the page to find the rest of the recipe’s directions, finishing up with the cheering observation that this is “A Time and Talents Club Silver Jubilee Competition Recipe”!
At the bottom of every page a quote is to be found; quirky bon mots such as p.377 (taken at random) “Dane dane per likhe hai, khanewala ka nam / On each grain, the name of the eater is written.”
Overall it is a fascinating book to read. I haven’t yet tried cooking from it. My overall impression is that it is a very practical book. The usual difficulties arise in, for example, not knowing the size of “a tin of sweet condensed milk”; but there again this is a recipe for Kulfi, so all I need to do is look in other books and make comparisons.
Some recipes might be something of a challenge to recreate in England; such as that for Delleh (Ethiopian mixed dry spices), which, to make 7-10 kilos requires significant quantities of berbere (dried red chillies), garlic, fresh ginger, onions, Sitab seeds (fresh if possible), salt, methi (Fenugreek), dhana, jeera, mustard seeds, ajmo, variali, ‘Kavabsini’, Hot pepper, black pepper, dry onions, dried basil (tulsi leaves), large black cardamons (elcho), black jeera, and soonth (or dry powdered ginger). I’m baffled by the broadness of the range in weight that the product is expected to fall into.
As ever it’s the detail catching the eye which is so fascinating. A “Miss Muffet’s Spider Pudding” lists 11 ingredients prior to directing “To make a spider, use 1 ½ grapes, and toothpicks for its legs. … before, puzzled, one turns the page to find the rest of the recipe’s directions, finishing up with the cheering observation that this is “A Time and Talents Club Silver Jubilee Competition Recipe”!
Displaying 1 of 1 review