REAL STORIES FROM THE KITCHEN

Anglo-Indian Recipes

A preview of the dishes at the heart of Anglo-Indian cooking. Full recipes and stories from Bridget’s cookbooks.

GROUNDNUT TOFFEE (Peanut Brittle) Makes 30 pieces Ingredients ½ kg good white jaggery...

FRIKKADELS / RAW MINCE CUTLETS (DUTCH FORCED MEAT BALLS OR PATTIES) Frikkadels or Frikadellers are a legacy of...

STUFFED SNAKE COY / SERPENT GOURD CURRY Ingredients 1 kg beef or mutton mince 1 medium sized snake gourd scrap...

FRIED BITTER GOURD BITTER GOURD: Bitter gourd is also called Balsam pear or bitter melon. Bitter gourds are ve...

ALMORTH OR BUFFARTH – MIXED MEAT STEW This dish is a mixed meat stew made with a combination of meat, [&hellip...

ROLONG SWEET (Suji / Semolina Coconut Sweet) Makes 30 pieces Ingredients 2 cups grated coconut 1 cup roasted f...

Jerky Beef (Another Version of Ding Ding) In the olden days, meat or game was preserved by drying t...

MIXED VEGETABLE CURRY Ingredients: 1 cup of chopped mixed vegetables such as carrots, beans, peas etc 2 potato...

CARPET PUDDING Carpet pudding is an easy to make ‘No bake’, delicious pudding prepared by layering...

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