A pretty chariot,livery yellow, Almost as yellow as his cheek A widower, sixty-five, and surly, And stiffer than a poplar-tree Drinks rum and water, gets up early To dip his carcass in the sea He's always in a monstrous hurry, And always talking of Bengal; They say his cook makes noble curry I think, Louisa, we should call.

In anticipation of the betrothal feast, he brought three Brahman cooks from Calcutta to prepare curries, pillaos and sweetmeats under the supervision of the ladies of his household.

Rice is arranged the same way to edge curries or fricassees; it must be first boiled till tender.

I don't like curry at home, curry as English cooks know ita greasy make-up of cold joint served with sodden rice; but this was different.

You mix the curry with the rice, when a whole trayful of condiments is offered to eat with it, things like very thin water biscuits, Bombay duckall sorts of chutney, and when you have mixed everything up together the result is one of the nicest dishes it has been my lot to taste.

At street level housewives were struggling to find the plump shimmering mackerals with which they normally populated their spicy yellow curries.

They poured the curry over the rice, and mixing the whole together with their hands, made it into small balls which they put into their mouths with a small piece of fish; about half their food used generally to fall back again into their plates.

Either dish it separately, or place it round the curry as a border.

But matters came to a crisis on a certain morning, owing to Ramzán's complaint that his wife had over-salted the curry.

" On Christmas day, Miracle, who is spending her vacation at school, all on her own initiative gets up at three in the morning to kill chickens and start the curry for the orphans' dinner, so that the work may be well out of the way before time for the Christmas tree and church.

In the night Uncle Mano and Aunty Sagu had invited some guests and had cooked chicken curry which I enjoyed very much.

Still I would generally refuse vegetables and preferred to stick to fish curry and rice, our staple food in Goa.

At the Galle Face, in a cool and lofty dining-hall, we had an excellent and varied breakfast, and ate real proper Eastern curry for the first time.