Anglo-Indian Cuisine – A legacy of Flavours from the Past – GOURMAND WORLD COOK BOOK AWARDS 2012

April 4, 2013March 21, 2021Bridget White-KumarAnglo-Indian Recipes

And now sharing with all of you the Certificate I received from GOURMAND INTERNATIONAL SPAIN declaring my Cookery Book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST as BEST CULINARY HISTORY BOOK FROM INDIA at the GOURMAND WORLD COOK BOOK AWARDS 2012.
This Certificate is for all of you

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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 British Raj Era. My 7 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 the pioneers of Anglo-Indian Cuisine. One of my Cookery books was selected as the Best Culinary History Book from India by Gourmand World Cook Book Awards 2012.

SAVOURY BREAD PUDDING OR OMLETTE AND BREAD BAKE
by Bridget White-Kumar
SAVOURY BREAD PUDDING OR OMLETTE AND BREAD BAKE Ingredients 5 or 6 slices bread 2 or 3 eggs 2 onions chopped 2 green chillies … More SAVOURY BREAD PUDDING OR OMLETTE AND BREAD BAKE »
ANGLO-INDIAN OXTAIL STEW
by Bridget White-Kumar
ANGLO-INDIAN OXTAIL STEW Ingredients 1 kg oxtail cut into medium pieces 3 carrots, 4 French beans, 3 potatoes, 4 green chilies slit lengthwise 2 … More ANGLO-INDIAN OXTAIL STEW »
ANGLO-INDIAN JUNGLEE PILAF WITH VERMICELLI
by Bridget White-Kumar
2 cups of roasted vermicelli 1 onion chopped 1 tomato chopped 2 or 3 green chillies chopped 3 tablespoons chopped coriander 1 tablespoon ginger … More ANGLO-INDIAN JUNGLEE PILAF WITH VERMICELLI »
ANGLO-INDIAN EGG TEMPERADO – MY WAY
by Bridget White-Kumar
ANGLO-INDIAN EGG TEMPERADO – MY WAY ingredients 6 Hard Boiled Eggs – shelled 2 onions sliced 1 teaspoon chopped garlic 2 green chillies sliced … More ANGLO-INDIAN EGG TEMPERADO – MY WAY »
PRAWNS AND BANDY COY / LADY FINGERS/ OKRA
by Bridget White-Kumar
Prawns and Bandy Coy / Lady Finger Curry 1 kg medium size Prawns – cleaned and deveined 1/2 kg tender okra / Bandy Coy … More PRAWNS AND BANDY COY / LADY FINGERS/ OKRA »