“A small fried Kichary: Take common rice ¼ ser. (½ lb.), Dal Mung (pease) 1/ ser. (½ lb), Butter ½ ser. (1lb), Onions ½ chittank (1 oz.), Cloves, Cardamums …” from Indian Cookery by Sandford Arnot.

Last Thursday (20th February) the Society held a launch for the series of books ‘Perspectives from the Royal Asiatic Society’ published in collaboration with Cambridge University Press as part of its Cambridge Library Collection.   Dr Gordon Johnson (RAS) with Dr Read More …