These are the dishes prepared at the Cooking Workshop / Cooking Classes on Colonial Anglo-Indian Food at the Cochrane Place Kurseong
Railway Chicken Curry, Egg Vindaloo, Railway Vegetable Cutlets, Vegetable Jal Frezi, Country Captain Beans, Mulligatawny Soup with a twist Army Camp Soup, Col Standhursts Lamb Curry, Bengal Lancers Mince Cutlets, Pork Vindaloo. Dak Bungalow Mutton Curry, Grandma’s Country Captain, Inspection Bungalow Vegetable Stew, Chillie Pork Fry, Stuffed Aubergines, Brown Sahib Soup, Okra and Potato Pepper fry, Vegetable Jal Frazier Shepherd’s Pie, Vegetarian Cottage Pie,
