A Taste of History: "Anglo-Indian Flavours – A Colonial Walk Through"

I recently had the pleasure of attending "Anglo-Indian Flavours – A Colonial Walk Through," a special food festival at the Renaissance Bengaluru Race Course Hotel. Curated by the award-winning author and culinary researcher Chef Bridget White-Kumar, this event was a wonderful journey back in time, celebrating a unique and often forgotten part of India's culinary history.

I was honored to be invited to an exclusive table hosted by General Manager Ms. Sita Lakshmi. It was a true pleasure to catch up with Chef Bridget White-Kumar and Executive Chef Ho Chi Ming. The evening was filled with great company, including Ms. Jackie Pinto, Ms. Smita Agarwal, Ms. Rupa Balakrishna, and Ms. Sushantika, and the atmosphere was buzzing with shared stories and delicious aromas.

A Legacy on a Plate

Chef Bridget's dedication to preserving Anglo-Indian cuisine is remarkable. She has authored eight cookbooks, two of which have won prestigious Gourmand World Cookbook Awards. Her recipes are a testament to a fascinating period, drawing from Dak Bungalows, Railway Dining Cars, Army Messes, and colonial homes. Each dish felt like a chapter from history, brought to life with her unmatched expertise and personal touch.

The food itself was a revelation. Chef Bridget's recipes strike a perfect balance—they are never overly spicy, yet bursting with flavor. The dishes are a harmonious blend of classic British culinary traditions and the vibrant spices of India, designed for a refined palate.

The Renaissance team did an incredible job bringing this festival to life. The warmth, charm, and hospitality of the staff, combined with the nostalgic theme, created an unforgettable experience. The festival, which ran for three days, featured a different menu each day, ensuring there was always something new to discover.

Menu Highlights

Here's a glimpse of the delicious menu that showcased the best of Anglo-Indian cuisine:

SOUPS

• Colonial Mulligatawny Soup
• The Army Camp Soup
• Railway Tomato Soup – Train Journey Soup

STARTERS

• Non-Veg: Pepper Chicken Bites, Mutton Mince Croquettes, Anglo-Indian Fish Rissoles
• Veg: Cheesy Potato & Spinach Rissoles, Mushroom Pepper Fry on Garlic Bread, Railway Vegetable Cutlets

MAINS

• Non-Veg: Colonial Country Captain Chicken, Mutton Mince Ball Curry, Tangy Fish Curry, Dak Bungalow Chicken Curry
• Veg: Doll Curry (Red Lentils & Tomato), Railway Mixed Vegetable Curry in Coconut Gravy, Cauliflower Foogath

DESSERTS

• Classic Trifle Sponge Pudding
• Bread Pudding with Ice Cream
• Classic Caramel Custard

It was a truly wonderful evening that celebrated a rich culinary heritage. Thank you to the Renaissance Bengaluru Race Course Hotel and Chef Bridget White-Kumar for an incredible and memorable experience.