Add something special from the Oriental Club.
In 1861 the Club's then Chef – Richard Terry, wrote one of Britain’s first Indian Cookery Books entitled Indian Cookery.
Here you will find Periwinkle Curry, Bullachong and Cuthree, Palantee and Bird Room Stew. As well sixty recipes there are fascinating advertisements from suppliers for such items as Tipparee Jam and Tapp Sauce.
