Higginbotham and Co.'s List of Indian Publications

Bombay Onions Stuffed with Kidneys

Large Bombay onions are par-boiled, hollowed out, and packed with seasoned sheep's kidneys, anchovy, minced onion, and butter before being baked until tender. A rich brown sauce…

Béchamel

A rich, colonial-era Béchamel sauce built on a homemade clear consommé stock, gently enriched with cream, mushrooms, and preserved butter. This modernised version guides beginne…

Mutton Cutlets with Onion and Cheese Sauce

Tender grilled neck of mutton cutlets served on a ring of mashed potato filled with French beans, accompanied by a rich, creamy onion and cheese sauce. A classic Anglo-Indian di…

Beignets Soufflés

Beignets Soufflés are light, golden fried puffs flavoured with lemon zest and sugar, served piled high and dusted with powdered white sugar. This colonial-era recipe from Higgin…

Maccaroni with Velouté au Fromage

A classic colonial-era macaroni dish dressed in a rich, creamy cheese sauce made from chicken broth, butter, and mustard. Simple and satisfying, this recipe brings together humb…

Pomfret, Venetian fashion

Delicate pomfret fillets baked on a bed of sliced tomato with parsley and shallot, served with a vibrant green sauce made from spinach, capers, gherkins, and melted butter or ve…

Artichoke Bottoms au Gratin

A classic colonial-era baked dish of artichoke bottoms arranged on a dish, topped with breadcrumbs, chopped mushroom, parsley, shallot, seasoning, and butter, then baked until g…

Béchamel Sauce

A rich, colonial-era Béchamel sauce built on a butter-and-flour base, simmered slowly with carrot, onion, mushrooms, and cream for a deeply flavoured, velvety result. Finished w…

Beignets Soufflés

Light, hollow golden fritters made from a lemon-scented choux-style paste, fried until puffed and coated generously in powdered white sugar. A classic colonial-era treat that is…

Potted prawns

A classic Madras-style potted prawn paste, seasoned with anchovy sauce, mixed spice, and butter, perfect spread on toast, served with cheese, or used as a sandwich filling. This…

Mutton cutlets with sorrel sauce

Tender neck of mutton cutlets, seasoned and marinated, served with a rich sorrel and lettuce sauce gently cooked in butter and gravy. A classic colonial-era dish with a pleasant…

Boudins de pigeon aux olives

A classic French-influenced colonial dish of roasted pigeon meat prepared with a rich, slow-simmered bone gravy flavoured with bacon, aromatic vegetables, and sweet herbs. The r…

Baked Slices with Sauce

Seasoned slices baked in a quick oven until tender, then served with a rich cream sauce flavoured with walnut catsup and anchovy. A simple yet flavourful colonial-era dish with…

Braised leg of mutton with vegetables

A slow-braised leg of mutton cooked gently in bone broth with aromatic vegetables, garlic, parsley, spice, and a glass of Madeira until tender. Served with a thickened brown gra…

Bandecai with maccaroni and tomatoes

A layered baked dish of macaroni, boiled bandecai (okra), and sliced tomatoes, bound together with a milk-and-egg custard and dusted with grated cheese. Served with a cold tarta…

Maccaroni with Tomato Purée

A classic colonial-era pasta dish featuring macaroni tossed in a rustic tomato purée fragrant with garlic, basil, and black pepper, finished with a knob of butter. Simple, satis…

Capon in the French way

A classic colonial-era braised capon cooked gently in stock and sherry with sliced onion, draped in bacon, and finished with a rich truffle-laced gravy. Served garnished with cr…

Bread Sauce

A classic British-style bread sauce infused with onion, cloves, and warm spices, finished with cream for a rich and velvety consistency. This colonial-era recipe produces a smoo…

Baked drumstick seeds with cheese

A simple Anglo-Indian baked dish of moringa pod seeds and flesh, enriched with egg yolks and cream or milk, seasoned with anchovy essence and topped with a golden crust of grate…

Jerusalem Artichoke au Gratin

A rich and elegant gratin made from silky Jerusalem artichoke purée generously loosened with cream, gently seasoned with pepper, salt, and nutmeg, then finished with a golden cr…

Loin of Mutton en Papillote

A colonial-era roast loin of mutton marinated all day in salad oil with aromatic vegetables and spices, then roasted wrapped in oiled paper to lock in moisture and flavour. The…

Aspic Jelly

A rich, naturally setting aspic jelly made by slow-simmering ox-foot, bacon, and meat scraps with vegetables until a clear, amber-coloured stock is produced. Flavoured with cara…

Bread-Crumbed Cutlet (for an Entrée)

A carefully crumbed cutlet coated twice in a seasoned egg wash and fine dried breadcrumbs before being fried to a pale golden brown. This colonial-era technique ensures a light,…

Seer Fish au Gratin, Neopolitan Fashion

A colonial-era baked fish gratin layered with macaroni, ripe tomatoes, mushrooms, and Parmesan cheese. The natural moisture of the tomatoes keeps the dish succulent without the…

Maccaroni in Italian Fashion

A simple colonial-era pasta dish cooked in a garlic-rubbed saucepan and finished with butter, fresh tomato pulp, and grated cheese. Quick to prepare and best served steaming hot…

Prawn Croustades

Crispy hollowed dinner rolls fried in butter, filled with seasoned pounded prawn meat, topped with breadcrumbs, and baked until golden. A charming colonial-era appetiser that is…

Chicken kramouskys

A classic colonial-era dish of minced chicken, tongue, mushrooms, and truffles bound with a thick sauce, wrapped in boiled bacon, dipped in batter, and fried to a crisp golden f…

Potatoes à la j'aidit

A silky, onion-enriched mashed potato dish shaped into balls and baked until golden, drawing on classic Anglo-Indian cooking techniques. A Bombay onion is boiled until very soft…

Baked cauliflowers

A classic baked cauliflower dish in which lightly boiled cauliflower is nestled in a buttered dish, blanketed in white sauce and grated Parmesan, then baked until golden. Simple…