EDITED AND INDTRODUCED BY GANESH SALI AND RUSKIN BOND

'As delicious today as they were 60 years ago … and well worth the effort that's put into recreating them.

' Landour, circa 1900s: 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 into The Landour Cookbook, they have left the taste of Mrs. Menzie's Cuban Stew, M. McGee's Corn Tamale, E. W. Ross' Blushing Apples, Larry Smith and David Bunce's Wacky Crazy Cake, Sopa Aros (a Mexican rice dish) … for us to savour even today.

Picture in the mind's eye the Landour bakers with their trunks on their heads, selling confectionery and bread; the trout provided as a 'service' by the friendly neighbourhood milkman; the melt-in-the-mouth Banana Fritters turned out by local cooks …

Recreate these recipes and avail the free test offer: send samples of your efforts to the editors, Ruskin Bond and Ganesh Saili, for approval. The rest is for a family feast!

Lustre
Size: 4.75X6.75 inches
Pages: 256,Black and white, paperback with flap jacket
Price: Rs. 195
ISBN 81-7436-163-4 

A symbol of sophisticated society, the cocktail or mixed drink has become a way of life. In this indispensable guide for home bartenders, large colour spreads lure you into experimenting on your own.

Curries offers you innovative vegetarian and non-vegetarian dishes,with tastes and aromas ranging from the absolutely fiery to the delicately sublime.

With the increasing need felt worldwide for healthier food habits, vegetables are 'in'. And what better place to learn how to cook and serve vegetables of all kinds than India, the land which has the largest number of vegetarians in the world. 

The Mughals influenced the food of north- western India by introducing the concept of the tandoor - a conical clay oven fired by charcoal & wood. The food baked in a tandoor has a delicious, smoked flavour and is tender and succulent.