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 am an Independent Freelance Consultant on Colonial Anglo-Indian Food related matters. My area of expertise is Colonial Anglo-Indian Food, and I’ve gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era.
I take up professional assignments on training people to cook Colonial Anglo-Indian Cuisine such as the staff and Chefs of Big Hospitality Houses and Star Hotels in India and abroad showcasing the culinary legacy of the Colonial Past. I have assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere by helping them to revamp and reinvent their Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by me and the dishes are enjoyed by both Indian and Foreign Guests. I also conduct and assist at Cooking Demos and Anglo-Indian Food festivals at various places.
My workshops are Interactive and Hands on where the participants learn the fine art of preparing delicious Colonial Anglo-Indian Dishes and every day Anglo-Indian food.
With my knowledge of Colonial Cuisine, I recreate and bring 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 flavours 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 and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedegeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with smoked or fried haddock and quartered hard boiled eggs), Fish Cakes and Rissoles, Potato Chops and Panteras, Cutlets and Croquettes, etc
The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Fricadels and not forgetting the French connection of Chicken in Red Wine, crumbed fried stuffed crepes and many, many more old and forgotten ‘Dishes with History’ which would evoke nostalgia and a longing for the old Colonial way of life.
Present day Anglo-Indian Dishes that have come down through the ages such as Grandma’s Country Captain Chicken, Hussainy Curries, Lamb and Chicken Glassey, Anglo-Indian Meatball Curry or Bad Word Curry, Devil Chutney, Saffron Coconut Rice, Devil Chops, Anglo-Indian Beef Tenderloin Pepper Fry, etc.
I am an ardent advocate for preserving Anglo-Indian cuisine, and it is my endeavour to ensure that 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.
