Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
I conducted a 3-day Culinary Workshop in Anglo-Indian Cuisine at the Double Tree by Hilton Whitefield Bangalore, from 15th to 17th July 2024 as a precursor to their Anglo-Indian Food festival being held between 2nd to 11th August 2024.
The workshop was very Interactive and Hands on, where the participants learned the fine art of preparing delicious Colonial Anglo-Indian Dishes and every day Anglo-Indian food.
With my knowledge of Colonial Cuisine, we recreated and brought to life forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the colonial period. The rustic and robust flavors of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their
official tours across the country such as the Dak Bungalow Chicken Curry and fry, the Dak Bungalow Chicken Stew, Junglee Pilaf, Etc.
The hearty Army Camp Soups and Curries that came out of the innovation and efforts of The Bengal Lancers Unit, made famous by Col Skinner and Maj. Grey.
The delicious Railway Lamb and Chicken Curries and the Cutlets that were first served on the Great Indian Peninsular Railway also known as The Blue
Train that began its three-day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles.
Then the East India Company legacies of mulligatawny soup, lamb chops, roasts and bakes, Bread and Butter pudding, Roly Poly Pudding, Apple Crumble and Steamed Ginger Pudding, besides other dishes associated with
British colonial cooking Rissoles, Cutlets and Croquettes, etc. The Portuguese legacies of Vindaloo and Tangy Curries and Sweets and many, many more old and forgotten ‘Dishes with History’ which evoked nostalgia and
a longing for the old Colonial way of life, besides present day Anglo-Indian Dishes that have come down through the ages such as Country Captain
Chicken, Anglo-Indian Meatball Curry or Bad Word Curry, Devil Chutney, Saffron Coconut Rice, Mutton and Chicken Pepper Fry, etc.
I am an ardent advocate for preserving Anglo-Indian cuisine, and it is my endeavor to ensure that this cuisine endures forever. This is my small way of preserving the culture of the Anglo-Indian Community through its
culinary delights, thereby preserving its culinary heritage.
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