I conducted a Culinary Training Programme and Master Class in Anglo-Indian Cuisine at the Ministryof Chutneys, an exclusive Anglo-Indian Restaurant […]
I conducted a Culinary Training Programme and Master Class in Anglo-Indian Cuisine at the Ministry of Chutneys, an exclusive Anglo-Indian Restaurant at Radisson Blu GRT Chennai on 18 th and 19 th January 2024. It was an awesome experience attended by the ‘Whose Who’ of Chennai. Especially gratified by the words of appreciation of the CEO of GRT Hotels, the dynamic Mr Vikram Cotah for my efforts in preserving Anglo-Indian Cuisine. I was delighted to meet the Nawabzada Mohammed Asif Ali who enjoyed the food and the experience. I curated a special menu both for the Master Class and the Buffet Dinner of all typical popular Anglo- Indian Dishes which was thoroughly relished by all
MENU FOR THE MASTER CLASS
NON- VEGETARIAN STARTERS
COLONIAL PEPPER CHICKEN BITES (A Colonial Classic dish of boneless chicken marinated in a pepper sauce and sautéed with sliced onions and slit green chillies)
VEGETARIAN STARTERS
YAM AND POTATO DING-DING (An old Anglo-Indian Savoury Crispy dish, usually made with meat and which originated when game was plentiful, and the meat was dried and preserved for a rainy day. Now given a vegetarian twist)
NON-VEGETARIAN DISHES - MAINS
ANGLO-INDIAN MUTTON MINCE BALL CURRY (Bad Word Curry) (Tender lamb or mutton mince koftas are simmered in a mildly spiced, delicious and mouthwatering coconut-based curry. A typical Anglo-Indian Dish that has passed through the ages. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a slang word by the elders in the olden days, hence the name ‘Bad Word Curry’).
ANGLO-INDIAN CHICKEN BROWN STEW (A hearty, healthy one-pot meal redolent with fresh vegetables and succulent boneless chicken that goes well with rice, bread or hoppers)
ANGLO-INDIAN PICKLED PRAWNS (Fresh medium sized prawns cooked in typical Anglo-Indian style in a tomato and vinegar-based gravy. A legacy of the Portuguese to Anglo-Indian Cuisine. It goes well with Bread, steamed rice or any flavoured rice. It goes well with rotis or chapattis too.
VEGETARIAN DISHES – MAINS
MIXED VEGETABLE VINDALOO (The vegetarian version of Vindaloo which is usually made with Pork or Meat. The tangy, sweet, taste with a hint of spice is just the right combination with either steamed rice or any flavoured rice. It goes well with rotis, chapattis or bread too.
OKRA AND POTATO PEPPER FRY (Sliced Okra / Lady’s fingers and potato cooked in a quick stir-fry style with sliced onions and fresh ground black pepper)
A RENDEZVOUS WITH RICE ANGLO-INDIAN SAFFRON COCONUT RICE / YELLOW RICE (A lightly flavoured rice dish simmered in Coconut Milk with ghee or butter, saffron, bay leaves and a few whole spices such as cinnamon, cloves and cardamom. This delightful fragrant rice dish is a signature Anglo-Indian dish and forms the perfect mild and subtle base for a Special Anglo-Indian Meal)
ANGLO-INDIAN RELISH DEVIL CHUTNEY (HELL’S FLAME CHUTNEY) Devil Chutney is a sweet and sour sauce and only slightly pungent. Devil Chutney is a signature relish of the Anglo-Indian Community and is also known as ‘Hell fire or Hell’s flame chutney or Fiery Mother-in-law’s Tongue Chutney” due to its vivid colour. The sugar and vinegar react with the red chillie powder used in its preparation to give it its signature red colour
DESSERTS CLASSIC TRIFLE PUDDING (A classic British layered Dessert made with fruit, sponge cake, custard and topped with whipped cream) MENU FOR THE BUFFET DINNER AFTER THE MASTER CLASS
SOUP ANGLO-INDIAN CHICKEN AND VEGETABLE SOUP – NON-VEG A hearty, lightly flavoured soup of chicken and vegetables that took its origins from the famous “Camp Soup” that was served during the War. ANGLO-INDIAN RED LENTIL SOUP – VEG (A light flavoured soup made with yellow lentils and seasoned with ginger and garlic)
SALAD BUFFET Selection of Veg and Non-Veg Salads, Condiments and Dressings
STARTERS NON- VEGETARIAN STARTERS COLONIAL PEPPER CHICKEN BITES (A Colonial Classic dish of boneless chicken marinated in a pepper sauce and sautéed with sliced onions and slit green chillies) ANGLO-INDIAN FISH CUTLETS (Mashed fish flavoured lightly, formed into small oval shaped rolls and crumb fried to a golden brown). VEGETARIAN STARTERS YAM AND POTATO DING DING (An old Anglo-Indian Savoury Crispy dish, usually made with meat, now given a vegetarian twist) RAILWAY VEGETABLE CUTLETS
Mashed fresh vegetables flavoured lightly, formed into small cigar shaped rolls and crumb fried to a golden brown.
