Byculla club soufflé

It is quite unnecessary for us to say how a Soufflé should be made as it is the one dish that every Indian cook knows and in which he excels. If he should fail at any time and the Soufflé should be not properly risen it is probably not because of the preparation but because he has had his oven too hot. A hot Soufflé requires a slow oven. The basis of the Soufflé whether it be hot or cold can be left to the imagination as anything sweet will do. Blackcurrant jam, coffee or mango pulp are thr