A Culinary Journey: Reliving The Anglo-Indian Delights At Radisson Blu GRT

A Culinary Journey: Reliving The Anglo-Indian Delights At Radisson Blu GRT, Chennai 19th Jan 2024

MENU FOR THE MASTER CLASS

1. NON- VEGETARIAN STARTERS
2. 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)
3. VEGETARIAN STARTERS
4. 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)
5. NON-VEGETARIAN DISHES – MAINS
6. 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’).
7. 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)
8. 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.
9. VEGETARIAN DISHES – MAINS
10. 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.
11. 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)
12. 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)
13. 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
14. 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
15. 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)
16. SALAD BUFFET
    Selection of Veg and Non-Veg Salads, Condiments and Dressings
17. 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.