Simple Anglo-Indian Recipes by Bridget White-Kumar. Authentic Recipes of Colonial Anglo-Indian Cuisine - Lip smacking recipes of popular and traditional Anglo-Indian Food. Old forgotten dishes now revived to suit present day tastes and palates.
All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law
>This blog has been written by my Guest Blogger Gavin Harvey. Gavin Harvey is a travel addict and fusion-food fanatic who writes for KDCUK KITCHENS a Kitchen Installation Company based in the United kingdom
that’s weaker than it would usually be or just ‘spiced up’ traditional English food. But there’s a whole lot more richness to the world of Anglo-Indian cuisine than provided here.To understand it fully, you have to bear witness to an evolving background of cultural exchange, economy and various moments of contact between different groups of people. Anglo-Indian cuisine is far more interesting than simple swapsies - The Spice Trade alone is dubbed one of the main contributors towards Europe’s age of enlightenment and global discovery. As such Anglo-Indian food is the delicious result of loads of historic foreign invasions and contact points throughout India, and it has taken centuries to evolve!
The concept of ‘Anglo-Indian’ food dates from the early 16th Century – right from the entrance of the first Europeans into India. There were many - the Portuguese, the Dutch, the Spanish...and of course the British.Towards the 19th Century, the East India Company was formed: More English settled in India and a multi-racial community emerged. It’s often documented how this community adopted the styles of the European counterparts– but food was different. Anglo-Indian cuisine was one of the first truly ‘fusion’ foods of the world. But it wasn’t just Indian and British; it was a mish-mash of the various influences whose presences had been felt in India.
The well known ‘Vindaloo’ dish is a prime example– a dish so widely accepted in British culture, that English band Blur wrote a song about it! But the name and the dish come from the Portuguese: ‘Vinha De Alhos’: ‘Vinho’ for wine/ wine vinegar and ‘Alhos’ for Garlic. It started as a vinegar and garlic based stew made with pork or other meat but when introduced to India it got revamped with various spices and chillies. Potatoes were also added to the dish and ‘alhos’ became ‘aloo’ (Hindi word for ‘potatoes) – so soon people assumed potatoes were a necessary ingredient of this dish. Anglo-Indian food has always differed from typical Indian food – it represents a more tentative and judicious choices of spices, whereas conventional Indian food would utilize all the ingredients in the kitchen. Common ingredients include a mixture of English spices such as pepper, bay leaves, cloves and nutmeg with Indian additions of chilli, cumin, coriander, turmeric, ginger and garlic. Sweeter ingredients are also present to counter pungent tastes i.e. Yoghurt, milk, coconut and almonds. Many of the meat ingredients now found in Anglo-Indian dishes also probably represent the European influences on the cuisine given the popularity of Indian vegetarianism.
The story and journey of Anglo-Indian food is certainly not over; we’ve got increased communication and contact between societies all over the world, so that fusion- everything seems a natural course.Western born Indian chefs are continuing to innovate, combining new ingredients and methods of cooking into their food all the time. Take British born Manju Malhi, risen to prominence through her uniquely self-fashionedBrit-Indi food.But could it be that whilst Indian-influenced cuisine has continued to penetrate all echelonsof British society, India has been less tempted by traditional British tastes in recent history?This is why a few years back Delhi-based NDTV got Malhi in for a TV series to woo over the Indian public through her re-jigged versions of perceived ‘bland’ British food.
Recipes included various Indianised versions of mango crumble, shepherd’s pie, bangers and mash and bread and butter pudding.But India covers a much vaster geographic area than the UK does, and local cuisines are far more likely to vary from state to state, region to region and even community to community. It’s always hard to quantify these things but it would be nice to hear your thoughts
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The 'drumstick tree', is well known for its multi-purpose attributes, wide adaptability, and ease of establishment. It is mostly grown as a backyard tree in most South Indian homes. Its leaves, pods and flowers are packed with nutrients important to both humans and animals. It is valued mainly for its tender pod, which is antibacterial and a wonderful cleanser. Drumstick is rich in calcium, phosphorus and vitamin C. The leaves are especially beneficial in the treatment of many ailments due to their various medicinal properties and their rich iron content. Drumstick is also a good blood purifier.
Heat oil in a pan and sauté the onion and curry leaves for a little while. Add the tomatoes, ginger garlic paste, green chillies, chillie powder, turmeric, garam masala / spice powder, cumin powder, coriander powder and salt and stir fry till the oil separates from the mixture. Add the drumsticks and hard boiled Eggs and 2 cups of water and simmer on low heat till the drum sticks are cooked and the gravy thickens. Garnish with chopped coriander leaves.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups. Tel +919845571254 Email bridgetkumar@yahoo.com www.anglo-indianfood.com http://memoriesofkgf.blogspot.com
Anglo-Indian Community can be trace back to as early as the 16 th century i.e. to the advent of the Europeans into India . The Portuguese, Dutch, Spanish, French etc. came to India to trade in spices. Towards the later half of the 18 th century, the British made their presence felt with the establishment of the East India Company.
As a result of the inter-mingling and inter-marrying of thevarious European races, a new multi-culturaland multi-racial community evolved over many centuries, which later came to be known as the Anglo-Indian Community. The Anglo-Indians are a unique race of people, who, by combining both European and Indian Cultures have evolved a distinctive culture of their own. They have their own special taste in food, which is a direct reflection of their multi-racial and hybrid heritage. In Anglo-Indian Cuisine the spicy “ Indian Curry” is given as much importance as the bland “ English Roasts”. Anglo-Indian Cuisine has taken the best of both European and Indian Cuisine and altered it by adding or substituting some of the ingredients so that a completely different cuisine was evolved over hundreds of years. The very popular Vindaloo, Beveca and Dodol are legacies of the Portugese, while the Roasts, Bakes, Bacon and Eggs are typically British. Many of the dishes have rhyming alliterative names like Dodol, kalkal, Ding- Ding, Pish-Pash etc. The very nomenclature of the dishes is unique and original, and synonymous only to the Anglo-Indian Community. The normally bland western cuisine was given a dash of exotic Indian Flavour. Thus a completely new contemporary cuisine came into existence making it truly “Anglo” and “Indian” in nature, which was neither too bland nor too spicy, but with a distinctive flavour of its own. It became a direct reflection of the multi-cultural and hybrid heritage of the new colonial population.
The Word “GASTRONOMY” means “THE ART OF GOOD EATING” and this is very true of Anglo-Indian cuisine, which is an ART IN ITSELF.
More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier Cook Books and featured in this Omni-bus Edition. This single Consolidated Imprint of easy- to- follow Recipes features Soups, Pepper Water & Vindaloo, Curries & Fries, Roasts & Stews, Chops and Cutlets, Croquettes & Rissoles, Foogaths and Vegetarian Delights, Rice Dishes & Pilafs, Pickles & Relishes, Casseroles and Baked Dishes, Snacks & Short Eats, Nibbles & Finger food, Sweets & Desserts, Custards & Puddings, Christmas Cakes & Festive Treats, Curry Powders, etc.
The huge selection of Anglo-Indian dishes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down memory lane of old forgotten Anglo-Indian Culinary Delights. All the old dishes cooked during the time of the Raj have now revived to suit present day tastes and palates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian Meals as well as for festive and special occasions. Price per book : India : Rs. 500.00, Australia: A$ 20. 00, UAE: Rs 850.00, Canada C$25.00, UK: GBP 12.00, USA: $20.00
1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy-to-follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from Roasts, Cutlets, Croquettes, Pasties, etc, to mouth watering Curries, Side Dishes, Spicy Fries, Foogaths, Biryani and Pilafs, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The sumptuous Anglo-Indian dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper Water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumbed Lamb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were very popular in the olden days will take one on an exotic nostalgic journey to Culinary Paradise.
SIMPLE EGG DELICACIES’ is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well. The selection covers a wide selection of Breakfast Egg Dishes, Mouth watering Curries, Egg Salads, Tasty Tea Time Snacks and Treats, Sandwiches, Casseroles and Baked Dishes. In addition to the recipes, ‘Some handy hints on how to store and preserve Eggs’, ‘A few Quick Serving ideas using Eggs’, besides some useful tips and tricks on how to prepare a variety of fluffy and soft Omelettes and the names and description of the various Egg Dishes are also given. I decided to bring out a Recipe Book on exclusive Egg Recipes since I found that many people who are vegetarians do include Eggs in their diet. This Book ‘SIMPLE EGG DELICACIES’ is a real treasure for ‘Eggetarians’ as there are recipes for a variety of egg dishes under different categories. The recipes are mostly Anglo-Indian but I've also included some tasty Indian Egg curries and some universal all time favourites such as Eggs Benedict, Egg Florentine, One Eyed Jack, Coddled Eggs, Shirred Eggs, Egg Frittata, Egg Quiche, Egg Custard, Eggs Mornay, Egg and Sausage Casserole, Scotch Eggs, Devilled Eggs, the Classic Egg Salad, French Toast Casserole, etc. The recipes are very easy to follow and only easily available ingredients are made use of.
VEGETARIAN DELICACIES is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Rice dishes, Baked Dishes and popular Accompaniments. The easy-to-follow directions make cooking these dishes simple, enjoyable and problem-free.
Bridget White-Kumar is a Cookery Book Author and Food Consultant. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era.
Her 7 Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.
Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Continental Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed both by Indian and Foreign Guests.
Bridget also conducts Cooking Demonstrations and Workshops at various places such as Clubs, Restaurants, Women’s Groups, Corporate Offices, etc. She is always ready to share and talk about Recipes and Food.
Pepper water or Rasam invariably forms part of the afternoon meal in Anglo-Indian Homes. It is usually had with plain white rice and acco...
“Vindaloo” is derived from the Portugese word “Vinha De Alhos” i.e. from the 2 main ingredients in it, which were "Vinho", meaning...
1.KALKALS (Fried sweetened balls of dough) Ingredients I kg refined flour or maida 6 eggs beaten well 2 cups thick coconut milk ½ tea...