The Landour Cook Book

by Ganesh Saili

Landour, circa 1900 The missionary impetus did not remain confined to schools. The intermingling of European, American and Indian flavours created a unique Anglo-Indian aroma which spread all over the hills. Compiled here, they have left the taste of Mrs. Menzies Cuban Stew, M. McGees Corn Tamale, E.W. Ross Blushing Apples, Larry Smith and D. Bunces Wacky Crazy Cake, Sopa Aros (a Mexican rice dish)...for us to savour even today. Recreate these recipes with this cookbook.

Genres: Cookbooks, Food

256 pages, Paperback

Published January 1, 2001

About the author

Ganesh Saili wears many hats and, miraculously, sometimes, some of the hats actually fit! If you find him not teaching photography to the young Officer Trainees at National Academy of Administration, he’s probably trekking the high mountains, capturing in words and images the beauty of his roots in the Himalaya. Settled atop a spur in Landour’s, he has had the good fortune of living in these hills, seeing the changing facets of the hill station and recording it in over two dozen books. His screenplay for the film Splendour of Garhwal & Roop Kund won the Panorama Film Festival Award in 1994. In 1995, he was awarded the Sanghi Trophy for Best Travel Writing, and he followed it up in 1997 with the National Award for Best Travel Writing (English). He is a close friend of Ruskin Bond for four decades and more. He has taught English and American literature at Mussoorie’s post-graduate college.

Reviews

[Vikas Singh · Rating 5 out of 5]

First published in 1930, it is a lip smacking collection of recipes first collected by members of the Reading Club established by Irene Parker , wife of principal of Woodstock school and Mrs Lucas wife of Pastor of Kellogg Church in Landour. My favorite recipes include Cranberry drink, , Egg and milk soup, Scalloped potatoes and English fruit cake. Full of old world charm with interesting quotes and facts, the collection has been put together lovingly by Ganesh and Ruskin

[Swarnima Pandit · Rating 4 out of 5]

A lovely bedtime read with the charm that accompanies Mr. Bond's writing. I loved how all the recipes and stories in the book have not been touched by the author, and have arrived directly from the kitchens of Mussorie. Knowing that Shimla was British summer capital, the influence of Indo-European cuisine in this region is immense. It covers all the dishes that can be possibly cooked in a hill-side kitchen, with special emphasis on tea cakes and confectionaries.

I would have liked a little more storytelling in the book. Nevertheless, it is a great read to understand the socio-cultural landscape of British-dwelled Mussorie, and the remnants of that time which can be still found in people's kitchens.

[Himanshu Bhatnagar · Rating 4 out of 5]

A cookbook with recipes from Englishmen and women who settled in and around the hill station of Mussourie. I bought it thinking there would be a lot more anecdotes about life in Landour and Mussourie before tourism and rampaging property development spoiled it for ever. Those, unfortunately, are far too few and only in the first few pages. The recipes are nice though, with some cute names and I really want to try some out. All in all, if you're not into cooking, don't buy the book. If you want to make a 'sunshine cake' or a 'date surprise' or 'kentucky chocolate krullers' or some more equally fantastic sounding dishes, go ahead and get it. You won't be disappointed.:)

[Amit · Rating 5 out of 5]

If ever I meet Mr Ruskin Bond (which I have always wished to), I would say just a 'Thank you!'. His narration brings out the best that is in the English language and that was in Mussoorie. What a delight to read this book and discover some amazing secrets and recipes of Landour. I look forward to tasting a couple of the dishes from this book while having a meal with Mr Bond.