Enjoy these old photos at http://www.annona.de/alben/album%20british%20india/target0.html --- Harshawardhan_Bosham Nimkhedkar

Sylvia, <But the author doesn't seem to cover the Portuguese in Bengal, which no doubt is why she didn't make use of that great text by J J A Campos "History of the Portuguese in Bengal" pub 1919, Butterworth & Co, London. > I suppose the reason is that the paper is about the limited issue of the Portuguese impact on the Vijayanagar Kingdom. The writer is not discussing the wider issue of the Portuguese impact on India. Incidentally, the writer needs to be told that the correct name is 'Vijayanagar' with an extra 'a' and not 'Vijaynagar' . It does make a significant difference in the pronunciation. All worthwhile web references are to 'Vijayanagar'. Also, conceptually it was a kingdom and not an empire. Arvind Kolhatkar, Toronto, August 07, 2008.

East and West Divided by Long, Bitter History UCLA Professor Anthony Pagden's "Worlds at War" lays the historical groundwork for the political thinking that many feel is badly needed in our globalized post-9/11 world. "East is East, and West is West, and never the twain shall meet," declared the British writer Rudyard Kipling in one of the most well-known ballads of the 19th century. The poetic refrain echoes a historical reality brilliantly presented by Anthony Pagden, a professor of history and political science, in his latest book, "Worlds at War: The 2,500-year struggle between East and West." Published by Random House this past spring, the widely reviewed book is the latest in a string of scholarly but highly accessible historical epics for which Pagden is noted. Pagden is one of the world's foremost experts on empire. In this book, he masterfully delineates the boundaries between East and West, highlighting how nations are built on shared memories, both good and bad, and why victory and defeat in battles is an important element of nationhood. Educated in Chile, Spain, France and Oxford, the author reminds us that the millennia-long East-West conflict is far from over. Snipped from http://www.international.ucla.edu/article.asp?parentid=95603 --- Harshawardhan_Bosham Nimkhedkar

Dear Harshawardhan Do you remember sending, in the month of May (I think) , a URL which concerned Naini Tal ? There were old snaps on the website and one was of sculls on the lake. Wonderful things sometimes happen when these gems are shared on this List ! The cox in this pic which came with others of the Lake at Naini Tal, is Peter Reay-Young who was a student at SJC and the brother of my friend Beth Le-Page who was at Dow Hill (my old school). This excellent pic would have been taken around 1935. Peter is a doctor and is now in his eighties. He used to return to India to practice without a regular fee. I sent the Ppcs to my friend Beth who sent them on to her brother Peter in Sydney. On seeing the pics in the URL on Naini Landslides he remarked :- "Heavens above! Look at the two sculls on the Lake The only year in which that happened was when SJC put two on to race from there to the boat club. The cox in the boat closest to you is me. Max was either stroke or no.2 " (Max Whaley was his cousin and later my father's best friend.) Sister and brother were thoroughly pleased. That pic was taken approx. eighty years ago Wishes Sally

How wonderful! I can imagine their delight. Harshawardhan ----- Original Message ----- From: "Karoo" Dear Harshawardhan Do you remember sending, in the month of May (I think) , a URL which concerned Naini Tal ?There were old snaps on the website and one was of sculls on the lake.Wonderful things sometimes happen when these gems are shared on this List !Sister and brother were thoroughly pleased. That pic was taken approx. eighty years ago Sally

Documentation of the important socio-political developments during the freedom struggle in 1939 TOWARDS FREEDOM - Documents on the Movement for Independence in India, 1939 Part I: Edited by Mushirul Hasan; Oxford University Press, YMCA Library Building, Jai Singh Road, New Delhi-110001. Rs. 3950. Review dated 05/08/2008 This publication on 1939 is a part of the Indian Council of Historical Research's (ICHR) "Towards Freedom" project to correct the perception that India's decolonisation was merely "alteration of constitutional relations." Relying on records available in India and vernacular sources, the project proposes recapturing of Congress-led mainstream nationalism and contemporaneous protest politics - developing either around or parallel to it - which made India's freedom inevitable. Edited by Mushirul Hasan with his remarkable historical hindsight, the volume under review eminently fulfils this mission. http://www.thehindu.com/thehindu/br/2008/08/05/stories/2008080550031400.htm --- Harshawardhan_Bosham Nimkhedkar

GRIN Sylvia: When you find that decadent recipe... and make me my decadent souffle... please do not spare any of the delightful, decadent ingredients... if I am to go, I might as well be as decadently sinful as if imbibing a few - eh? GRIN --Manaia PS: Yes, Androo and I are friends. ++++ --- On Sun, 8/3/08, Sylvia Murphy <sylcec@ihug.com.au> wrote: > Firstly, for Manaia's benefit > > Many years ago I used to make a rather decadent Ginger > souffle for special > occasions - it used stem ginger preserved in syrup and was > rather more > delicate than the decadent "Byculla Souffle" in > which I would think it > difficult to distinguish any particular flavour. > Unfortunately I cannot > find the recipe that I used to make (but will keep > looking). Howeever, I > can imagine that it would indeed be possible to make a > flavoursome and > delicious non-alcoholic version using preserved fruits and > richly flavoured > syrups. (Now that I have finished my studies - hallelujah > - I am even > tempted to have a go at creating a suitable recipe, but > need some tasters!) <snip>

*** MADRAS that is Chennai, the Queen of the Coromandel, is a comparatively new city, less than 400 years old. During its first 150 years, however, it was the Gateway of India. Today, the first city of modern India is India's fourth largest and the Gateway to the South. *** An essay by S. MUTHIAH, at http://www.india-seminar.com/2004/535/535%20s.%20muthiah.htm --- Harshawardhan_Bosham Nimkhedkar

Book - ''CHENNAI - Annals and Antiquities'' by Sir Charles Lawson Shubhi Publications, 15, A.K.D. Towers, Section 14, Gurgaon. Rs. 950. This is a reprint of a hard-to-find historical classic, first published by Swan Sonnenschein of London in 1905. It was a compilation of essays which Sir Charles Lawson, a civilian in South India and a Fellow of the Uni. of Madras, had first written for The Madras Mail and which he revised and enlarged for the book. Reviewed at http://www.hinduonnet.com/thehindu/br/2003/12/02/stories/2003120200381500.htm --- Harshawardhan_Bosham Nimkhedkar

Fort Museum, Madras (Chennai) The Fort Museum, which first opened its doors to the public in February 1948, is one of Fort St. George's historic landmarks, a symbol, in its earlier avatars, of the growth of mercantilism in Madras. http://www.hinduonnet.com/thehindu/mp/2005/05/23/stories/2005052300190300.htm --- Harshawardhan_Bosham Nimkhedkar

A very interesting - but not surprising - story. We Indians love to idolize and worship those we fancy, at any time, any place. *** The temple of Sir Thomas Munroe *** 03/08/2008 The story of how a picture of Thomas Munroe came to adorn the walls of a Hanuman temple near Cuddappah (in the present-day state of Andhra Pradesh in south India). http://www.thehindu.com/thehindu/mag/2008/08/03/stories/2008080350280800.htm Just in case you need to know about Lord Hanuman, follow this link : http://en.wikipedia.org/wiki/Hanuman Who was Sir Thomas Munroe? See - http://www.electricscotland.com/hiStory/other/munro_thomas.htm and http://original.britannica.com/eb/topic-397630/Sir-Thomas-Munro --- Harshawardhan_Bosham Nimkhedkar

More from Sheppard's book - you might be interested in earlier attitudes to that evil habit of smoking ..... "Smoking in the Club appears to have been permitted, with certain restrictions, from the earliest timmes. For the first 10 yeras at least, hookahs must have been commonly used, and it is presumably from those days that the custom of handing round live charcoal has survived. "After dinner" wrote Col. Davidson in "Memories of a Long Life" apropros dinner in the Fort "the hookaburdars slipped in, and each, having spread a handsome narrow Persian rug behind his master's chair, prepared the chillum, blowing vigorously at the red hot balls, and handed the chased silver mouth piece of the snake like tube to his master, when a general gurgling was heard that astonished unaccustomed ears." The luxury was not so costly as some may think, for against the hookaburdar's wages could be set the low price of tobacco. Messrs Higgs & Briggs, of Medows Street, sold the best Bengal hooka tobacco at Rs15 per package of 21lbs and the same providers offer Manilla cheroots at Rs15 per 1000. In 1852 a rule was passed prohibiting smoking in the sitting rooms between 6 and 8pm. ...... It was only in comparatively recent times that smoking became generally tolerated. At a committee meeting in 1855 were read letters from J Kershaw Esq. and Dr J H Sylvester complaining of the nuisance occasioned by members smoking at all hours of the day and night in the sleeping apartments. A resolution was passed forbidding smoking in any part of the buildings or verandah of the sleeping apartments. A footnote adds that the present (1916) by-law is that Smoking is not allowed in the dining room between teh hours of 6.30pm and 9.15pm. Sylvia

In his history of the Byculla Club, Sheppard cites the following sample of fare and charges from 1843: (currency is Rupees, annas and pies) Beefsteak, veal or fowl cutlets, or mutton chops, vegetable, cheese, bread and butter, pickles Rs0/a12/p0 Oyster sauce a4 Beefstak, etc, with soup Rs1/0/0 Beefsteak etc with curry & rice Rs1/a4/0 A plain dinner off the daily joint, soup,, curry, fish and one made dish, vegetable and cheese Rs1/a4/0 All dinners or dishes ordered to be charged for separately, but if 12 or more dine together the charge is not to exceed Rs3 a head to include all the delicacies of the season. Cold tiffin and one vegetable a8/0 Hot dish and one vegetable a12/0 Hot breakfast Rs1/0/0 Tea, bread and butter and eggs a12/0 Considerable revision was made in 1853 which included the One Rupee dinner: Fish or Soup, joint of the day, one made dish of any description, rice and curry, bread, butter and cheese. No second course to be placed on the table unless ordered. in 1855 the One Rupee dinner was changed again to: Joint of the day, and any two of soup, fish, one made dish, with bread, butter and cheese. Sylvia

Firstly, for Manaia's benefit Many years ago I used to make a rather decadent Ginger souffle for special occasions - it used stem ginger preserved in syrup and was rather more delicate than the decadent "Byculla Souffle" in which I would think it difficult to distinguish any particular flavour. Unfortunately I cannot find the recipe that I used to make (but will keep looking). Howeever, I can imagine that it would indeed be possible to make a flavoursome and delicious non-alcoholic version using preserved fruits and richly flavoured syrups. (Now that I have finished my studies - hallelujah - I am even tempted to have a go at creating a suitable recipe, but need some tasters!) Now - for all - what I am able to do is disclose the original recipe for a Byculla Souffle, as my 'library' contans Samuel Sheppard's "The Byculla Club 1833-1916: A History". There is a complete chapter on food and for those who are interested I will later share some excerpts; but for now: "But, for the benefit of those who have eaten the fluffy delight, the recipe for the Byculla Souffle may be disclosed. Take the yolks of 6 eggs, add 3 tablespoons of good white sugar, beat well till dry and keep aside. Take half a seer* of cream and also beat till dry, now take half a packet of Isinglass well soaked, add one liquer glass each of Kummel, Chartreuse, Curacao, and Benedictine. Mix the whole well togetherm, then put into a mould, on the top put crumbs of mixed biscuit and keep in ice until wanted. To cooks who attempt to make the Souffle and fail, a wod of consolation may be offered: it can only be made to perfection in the Club kitchen." * how much is a seer? * Isinglass I presume was used where we would use gelatine today. >From the little I remember about making Souffles the above recipe is bound to fail - or at least it will be solid, rather than fluffy, but there again, as nothing has been cooked, maybe I am wrong! The instruction to beat the egg yolkks with sugar until dry does not make sense - these items should be beaten together until thick and pale and forming a ribbon when dropped from a spoon. They should then be cooked slowly with cream or milk to form a custard and cooled. There is no mention of the egg whites - these should be beaten until stiff and dry then folded into the custard with the whipped cream and gelatine and then left to set. Now - I've found my old 'Cordon Bleu' recipe (which does make a delicately rather than robustly flavoured souffle ): 3/4 pint of milk (say 375mls) 3 egg yolks 2oz caster sugar 2 tablespoons ginger syrup 1/2oz gelatine (soaked in 4 tablespoons cold water) 1/4 pint double cream (125mls) 3 egg whites 2 tablespoons preserved ginger Prepare souffle dish by tying a double thickness of greasproof paper round the outside to sand abt 3inches about the top of the dish. Scald the milk in a pan (do not boil). Beat the egg yolks and sugar together until thick and light in colour. Add the ginger syrup and pour on the hot milk. Return to pan and stir over gentle heat until the mixture thickens. (Do not boil or heat too fast or you will get scrambled egg!) Strain into bowl and add soaked gelatine - stir until dissolved. Cover to prevent skin forming and allow to cool, (but not to the point that it sets). Whip cream lightly until it begins to thicken. Whisk egg whites until stiff. Now the tricky bit .... Turn the custard into a large thin pan and stand in a bowl of cold water containing a few ice cubes - stir until mixture begins to thicken. Now, with a metal spoon, quickly fold in half the cream, sliced ginger and whisked egg whites. Turn into the prepared souffle dish and put in cool place to set. When ready to serve use remaining cream and some more ginger slices, pistachios etc to decorate and serve. Enjoy Sylvia > -----Original Message----- > From: india-british-raj-bounces@rootsweb.com > [mailto:india-british-raj-bounces@rootsweb.com] On Behalf Of > Manaia Alofa > Sent: Monday, August 04, 2008 3:10 AM > To: india-british-raj@rootsweb.com > Subject: Re: [INDIA-BRITISH-RAJ] Byculla Soufflé > > Hello Androo: > > Neither reasons, dear Sir! > > I am a child of recovering alcoholic parents. By all means, I > do not judge anyone of their penchant for spirits (I wish I > could indulge). > > I merely would enjoy such a concoction even without "subtle > flavoures imparted by the alcoholic ingredients", dear Sir. > > --Manaia

G'day folks, Listers can check this google criteria "THE LAST EMPIRE: Photography in British India" there are many results. ooroo If you don't hear the knock of opportunity - build a door. Anon.

Dear Listers, No one knows for certain how the place name Bhaykhala came into being, though it is certain that Byculla is its colonial corruption. The area is called BhaykhaLa in Marathi, with 'L' pronounced in a way that just has no approximation in English. The word clearly has two parts - Bhay and KhaLa. KhaLa means a low lying flat piece of ground. Bhay has always perplexed me, till I came upon the following at http://strayingaround.blogspot.com/2006/09/mumbai-names-3.html <Byculla: This name is supposed to be of early Hindu origin. This area used to have a lot of 'bhaya'-'cassia fistula' shrubs and this word was combined with 'khala' or level ground. Byculla is a very important train station on the Central Railway between Chinchpokli and Sandhurst Road.> This makes some sense to me. 'Cassia fistula' is Bahava or Indian Laburnum, a tree which flowers very profusely at the beginning of the hot season. At that time the whole tree is covered by bright yellow Bahava flowers. A profusion of Bahava trees in that locality might have given the name Bhaykhala to the place, from which arose Byculla, the Byculla Club, and of course the Byculla Souffle, with which this whole interesting discussion began! Arvind Kolhatkar, Toronto, August 04, 2008.

G'day folks, On 03/08/2008, at 9:37 PM, Haztwin@aol.com wrote: << I've spent ages trying to locate this book, actual title 'THE LAST EMPIRE: Photography in British India 1856-1911' with nil results. H-E-E- L- L- L- P- P- P- P PLEASE. >> > Salaams 'n' samosas from Hazel Craig I have sent a few places for Hazel to check out and I will be looking forward to some samosas sometime soon. ooroo If you don't hear the knock of opportunity - build a door. Anon.

Dear Listers, For a short write up on the Byculla Club, please visit http://theory.tifr.res.in/bombay/physical/geo/bycullah.html At http://trivialmatters.blogspot.com/2006/01/byculla-souffl.html I found the following about the Byculla Club and the Byculla Souffle <The Byculla Soufflé - a very Edwardian dish, the pride of the Byculla Club in Bombay; a sweet mousse in which layers of cream are flavoured with different liqueurs - Chartreuese, Benedictine and Maraschino - and set with gelatine. Since the Byculla Club ceased to exist in 1920, to the best of my knowledge so did the Byculla Soufflé; but maybe some reader can correct me.> <I have heard that the Byculla souffle is available at Zareen Kotwal. The address is 14, Firuz Ara, West-1, 160, M Karve Road. Two disclaimers though. I've not been there, so I cannot vouch for the fact that it's available. And even if it is available, I don't know if it's the authentic version.> (May 28, 2008) Arvind Kolhatkar, Toronto, August 03, 2008.

What are your plans for tonight, Sunday? Give a treat to yourself - enjoy these vintage items. Byculla Cocktail and Byculla Soufflé: From http://underhill-lounge.flannestad.com/2008/06/04/byculla-cocktail/ <<< Byculla (was) a popular neighborhood with the British of Bombay from a period of around 1800 to the 1890. Race Track, Clubs, that sort of thing. So decadent, that there was even a famous Byculla Soufflé: a very Edwardian dish, the pride of the Byculla Club in Bombay. Since the Byculla Club ceased to exist in 1920, to the best of my knowledge so did the Byculla Soufflé. >>> [snip] 4 June, 2008 --- Harshawardhan_Bosham Nimkhedkar

Dear Hazel, Just click on the link below and find 11 used & new copies for sale from $50.00. The Last Empire: Photography in British India: 1855-1911 (Hardcover). And in paperback 6 used & new copies from $17.50. http://tinyurl.com/6fdbdx or http://www.amazon.com/Last-Empire-Photography-British-1855-1 911/dp/0893814520 Cheers, --- Harshawardhan ----- Original Message ----- from Hazel Craig From: I've spent ages trying to locate this book, actual title 'THE LAST EMPIRE: Photography in British India 1856-1911' with nil results. H-E-E-L- L- L-P- P- P- P PLEASE. P.S. Even if it is only available abroad, I'm willing to send the appropriate money in whatever currency!