Allan Kerr Taylor, who wrote this recipe, was born in Negapatam in Madras, India, in 1832. His father, a lieutenant in the 39th Madras Native Infantry, later became a lieutenant general in the Indian army. Taylor emigrated to New Zealand in 1848 and settled in Auckland. His recipe reflects the Indian influences on cooking that British who had lived in India spread throughout the empire. Such recipes included mulligatawny (curry soup) and a wide range of curries, chutneys and sherbets. Taylor eventually owned a large house – Alberton – on a rural estate in Mt Albert, and the design of its verandahs may have been reflective of hismemories of India.
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