Mrs Balbir Singh’s Indian Cookery

The contents include: Indian Culinary Methods; Ingredients for Indian Cookery; Culinary Terms; Indian Meat and Fish Dishes; Koftas (minced meat balls); Chicken Dishes; Kababs (croquettes and roasted meats); Pork Delicacies; Fish Preparation; Indian Rice Cookery; Indian Vegetarian Cookery; Bhujia; Stuffed and Fried Vegetables; Kofta (Vegetable Balls) Curries; Rolls of Leafy Vegetables; Pulses or Lentils; Panir (Indian Cream Cheese) Curries; Indian Breads; Indian Sweets; Kulfi and Other Ice Creams; Savoury Dishes; Sharbats and Squashes; Pickles and Chutneys; Murabbas (Fruit Preserves), Jams and Jellies.