Well I think there is only one recipe I particularly bought the book for and that's the Lamb or Beef Curry because some 55 years ago one of my schoolfriends by the name of Godfrey became interested in cooking when his mother ran off with another man! He was welcomed into our household regularly and he was only 13 when he went to London 20 miles on the train and found all the spices he needed to make a Lamb Curry - and then offered to come to our house and make the curry to demonstrate to my mother how to make a real Indian curry. He wasn't Indian but loved curry. It took him 4 hours to prepare and we were totally hooked from that moment on.
I lost touch with him after we left the Greater London area and moved to Dorset in 1966 and then found him again on the internet around 2003 living in Norfolk in his late mother's house. I asked him if he still had the recipe for the curry and he said sadly no, but he had got it from the Harvey Day's book and so I straight away searched the internet and found a copy on sale on Ebay I think or may have been Amazon and bought it. Soon I tried the Godfrey curry and it brought back some memories. In the book also was a recipe for Koofta (Meat ball curry) where the author had said, "Now with floured hands, take a spoonful of the mixture and form into small balls about the size of a large walnut". I seem to sense something familiar about this instruction and looked up in another book I have and found a similar recipe that instructed "Now take a spoonful of the meat mixture and form into little balls with floured hands the size of large walnuts". Clearly someone had copied that recipe and re worded it without quite a perfect grasp of English but it was very amusing none the less.
The good thing about the Harvey Day book is there are recipes for making your own curry powder or several types too according to purpose and some for curry pastes. The latter saves a lot of time when cooking. There are plenty of books around today that do just as well but the fact that the Day book is so early an example of good Indian food that I find I refer to it for some superb basic stuff. There comes a time if you make curry regularly, that you need to make a curry to copy those you get in Indian Restaurants and for this purpose I have several books written by Pat Chapman who formed "The Curry Club" in the UK and his books are full of restaurant favourites, We have a much stronger tradition of curry making in the UK than the USA for example due to the immigration from India that began around the 1950s or possibly just after WWII and so Bengali Pakistani and Bangladeshi communities set up shops not only in areas where there was a concentration of Indian immigrant families but also mixed in with the English and Scottish towns so we now have many Indian Restaurants all over including London Birmingham Manchester Yorkshire Scotland and just about every town of any size and every City. I feel a bit smug about it as I was visiting Indian Restaurants around London Hampstead Fulham Cheltenham Salisbury Plymouth Bristol back as far as 1964 and by 1971 I was making my own and therefore no longer needed the Restaurants but Indian food has taken off so well in Britain that at one time Chicken Tikka Masala became the National Dish ! Knocking Pizza into second place. Long may that last.
Another funny that was rather quaint was when an Indian Waiter in East London said to me as I was perusing the menu "You have meat bhoona it very hot and potato isn't it" So I had the meat bhoona and it was very hot and potato!