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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Wednesday, April 20, 2016

DING-DING – ANGLO-INDIAN SUN DRIED MEAT - Summer is the right time to make Pickle and Ding Ding

DING-DING – ANGLO-INDIAN SUN DRIED MEAT  - Summer is the right time to make Pickle and Ding Ding
 The hot, hot summer that we are having these days in Bangalore brings back memories of my mum and Aunt Celine making use of the heat of the summer sun to make Ding-Ding  - our very own Anglo-Indian Sun dried meat crispies. Meat, either beef or mutton was cut into very thin slices, washed and then marinated in a mixture of chillie powder, turmeric powder, salt, pepper powder and vinegar for a few hours. The marinated meat was then strung on a string and hung on the verandah or back porch to dry in the summer heat. Sometimes the meat was placed on flat plates and left to dry. It would take a couple of days to dry completely to a crisp. The dried meat was then carefully stored away in airtight tins to be used at a later date.
The dried meat would be soaked in cold water first and beaten flat with a rolling pin and then shallow fried in hot oil till brown and crisp. It made a wonderful side dish with  Rice and Pepper Water or Rice and Dol (Dhal) Curry.
Anglo-Indian men in the olden days were fond of hunting especially those living in the Tea Gardens, Mining Colonies, Railway Colonies etc . A group of them would venture into the  woods and farms in search of game. They would invariably return with wild Boar, pheasants, wild ducks etc. The spoils would be shared with neighbors and friends and the remaining meat was always preserved in this way by drying it after marinating it with vinegar. How this dried meat dish actually got its name Ding-Ding is unknown. Presumably, the meat dangling from the string gave it its name since most Anglo-Indian Dishes have rhyming alliterative names. This recipe and lots of other old Anglo-Indian Recipes are featured in my Recipe Book  ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST.
Note: For those who do not want to dry the meat in the sun, the meat could be dried in an oven instead. 

Recipe for DING DING
1 kg beef from the shank end of the leg (cut into very thin slices)
3 or 4 teaspoons pepper powder
2 teaspoons chillie powder
3 teaspoons salt
1 teaspoon turmeric powder
½ cup vinegar
Wash the meat and marinate with the pepper powder, salt, chillie powder, vinegar and turmeric powder for 2 or 3 hours.  String the pieces of meat on a string and hang to dry.  (Alternately the marinated meat could be placed on a flat plate and kept in the sunlight to dry). The pieces should be dried thoroughly. 
Store in an airtight container and use whenever required at a later date.

To use at a later date, soak the dried meat pieces in cold water for a couple of hours.  Beat each piece with a rolling pin and then shallow fry with a little oil. This goes well with rice and pepper water.

Tuesday, April 12, 2016

HOME MADE CURRY POWDERS USED IN ANGLO-INDIAN COOKING - Curry Powder, Vindaloo Powder, All Spice Powder, Pepper Water Powder

HOME MADE CURRY POWDERS USED IN ANGLO-INDIAN COOKING - Here are a few recipes to make your own Homemade Curry Powders at home - Anglo-Indian Every day Curry Powder, Vindaloo Powder, All Spice Powder, Pepper Water Powder. Homemade powders always give a better taste to curries than store bought curry powders. Make small quantities and store in air tight bottles or jars for future use.

½ kg Red Chilies (long or round variety for pungency)
½ kg Kashmiri Chilies or any other non spicy chillies (for adding colour)

 Roast the two types of chilies in a pan or in a microwave oven for a few minutes. Powder them at home in the dry blender or get it done at the mill.
A teaspoon or two of this chillie powder could be used for any type of dish that calls for chillie powder. It can be stored for more than a year.

250 grams Red Chillies for pungency    
200 grams Kashmiri Chillies or any other chillies for colour
100 coriander seeds
100 grams cumin seeds

Roast all the above ingredients separately then mix altogether and grind to a fine powder either in a blender or mixer at home or get it ground in a mill.

A teaspoon or two of this powder can be used for almost all curries both vegetarian and non- vegetarian. It can be stored and used for more than a year.

250 grams Red Chilies
50 grams pepper corns
50 grams cumin seeds
50  grams coriander seeds
20 grams turmeric powder

Roast all the above ingredients and then grind together to a powder.
2 teaspoons of this powder should be added to 2 cups of water, juice of 2 tomatoes, a lump of tamarind and a little salt and cooked for 5 minutes to make instant pepper water. This pepper water should be seasoned with mustard, garlic and curry leaves.

1 teaspoon pepper corns
1 tablespoon cloves
1 tablespoon cardamoms
3 (one inch) pieces of cinnamon
1 tablespoon fennel seeds (saunf)

Roast all the above lightly for a few minutes then dry grind to a fine powder.
A teaspoon of this spice powder can be used for any recipe that calls for all spice powder or garam masala.

25 grams mustard seeds
250 grams red chilies for pungency                                           
50 grams cumin seeds
10 grams pepper corns

Roast all the above ingredients together for a few minutes then powder in a mill or dry grind in a blender.

Use 2 teaspoons of this powder for every ½ kg of meat when cooking Vindaloo along with the other ingredients as per the recipe. If this powder is stored in an airtight bottle it will stay fresh for more than a year. The same mixture can also be made into a paste if ground in vinegar but it should be stored in the fridge.

Saturday, March 26, 2016

AN ANGLO-INDIAN FESTIVE LUNCH OR DINNER PLATTER - Chicken Buffarth, Anglo-Indian Chicken Roast with Braised Vegetables, Pepper Mince and Potato Cutlets / Chops, Pork Vindaloo, Pork Roast, Chiocken Pilaf / Palau, Steamed Ginger Pudding

AN ANGLO-INDIAN FESTIVE LUNCH OR DINNER PLATTER - Chicken Buffarth, Anglo-Indian Chicken Roast with Braised Vegetables, Pepper Mince and Potato Cutlets / Chops, Pork Vindaloo, Pork Roast, Chiocken Pilaf / Palau, Steamed Ginger Pudding 

1. CHICKEN BUFFARTH  (Breakfast Stew on Easter Morning )
This wholesome stew was a ‘must have’ in Anglo-Indian homes for Breakfast on Easter Sunday in the earlier days. It goes well with bread or buns.

Serves 6      Preparation Time 45 minutes
1 kg chicken
1 large cabbage cut into 4          
3 carrots cut into medium pieces
2 potatoes peeled and chopped
     1 teaspoon turmeric powder       
2 teaspoons salt
4 large onions sliced                    
6 green chilies slit lengthwise
1 teaspoon crushed garlic           
1 teaspoon chopped ginger
½ cup vinegar                             
½ cup oil or ghee
1 teaspoon spice powder            
2 teaspoons chillie powder
1 teaspoon pepper powder          
2 Bay leaves
1 teaspoon cumin powder            
Cut the chicken into about 8 big pieces. Wash well and add all the above ingredients to it.  Mix well. Heat the oil in a large pan. Cover the bottom of the pan with the cabbage, potatoes and carrots. Add the chicken mixed with all the ingredients.  Add 3 cups of water. Cover the pan and cook first on high heat then simmer on low heat for 30 minutes till the chicken pieces are well cooked and the buffad gives out a nice aroma. Serve hot.

This simple and delicious Chicken Roast makes a perfect meal either for lunch or dinner on Easter Sunday. The left overs make good sandwiches the next day.

Serves 6   Preparation Time 1 hour
1 whole chicken cleaned and washed well. Chop into 8 big pieces
Salt to taste
2 teaspoons ground black pepper powder
1 teaspoon Chillie powder
2 tablespoons oil or ghee
2 or 3 dry red chillies
A few whole pepper corns
3 carrots peeled and cut lengthwise
8 or 10 runner beans broken into halves

Marinate the chicken with the salt, pepper and chillie powder for about half an hour.
Heat oil or ghee in a thick -bottomed pan and add the chicken together with the broken red chillies and pepper corns. Turn the chicken from side to side and fry for about for about 5 minutes or till the pieces becomes firm. Add about 2 cups of water and mix well. Cover the pan with a tight lid and cook first on high heat then over low heat turning the chicken occasionally till the chicken is cooked and all the water / soup  is absorbed.
Add the carrots and beans and cook till just tender. Continue to cook till the chicken is roasted to a lovely golden brown.


Serves 6  Preparation Time 1 hour
½ kg finely minced meat
1 medium sized onion chopped finely    
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes
Boil the potatoes, remove the skin and mash well. Keep aside. In a pan add the mince, onions, pepper powder and salt with a little oil and cook till the mince is dry.  Remove from heat and cool for some time. Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form a round cutlet. Dip in the beaten egg then roll in the breadcrumbs. Heat oil in a flat pan and shallow fry the cutlets on low heat till golden  brown on both sides.

A typical Anglo-Indian Favourite on festive days. This dish is a Portuguese legacy to Anglo-Indian Cuisine.
Serves 6        Preparation Time 45 minutes
1 kg pork cut into medium pieces
3 big onions sliced finely
1 tablespoon cumin powder
½ teaspoon turmeric powder
1 teaspoon mustard powder
3 teaspoons chillie powder
2 teaspoons pepper powder
3 teaspoons garlic paste
1 cup vinegar
3 tablespoons oil
1 sprig curry leaves
Salt to taste

Marinate the pork for about one hour with the salt, vinegar, chillie powder, cumin powder pepper powder, mustard powder, turmeric powder and garlic paste. Heat oil in a pressure cooker and fry the curry leaves and onions till golden brown. Add the marinated pork and keep frying for some time. Now add more water and pressure cook till the meat is well cooked. Serve hot with rice or bread.


Serves 6   Preparation time 1 hour
1 chunk of pork weighing around 2 kgs with fat and lard
3 potatoes peeled
3 whole red chillies 
1 teaspoon pepper corns
3 cloves
3 cardamoms,
1 Bay leaf
Salt to taste
Wash the pork and rub well with the salt and a pinch of pepper. Place in a pressure cooker together with the red chillies, peppercorns, spices, bay leaf and a little water and pressure -cook for 15 minutes. Open the pressure cooker and add the whole potatoes. Simmer on low heat turning the meat around till nicely browned on all sides.
Alternately, the meat can be roasted with all the above ingredients in an   oven for 2 hours or till the meat is soft and brown.


Serves 8   Time Required 1 hour
1 kg Basmati Rice or any other Good Rice. (wash and soak for about 1 hour)
2 kgs chicken cut into fairly big pieces
3 bay leaves
2 teaspoons spice powder or garam masala
½ kg tomatoes chopped
3 small sticks of cinnamon, 4 cloves, 5 cardamoms
1 nutmeg flower / Star Anise
2 cups oil or ghee
Salt to taste
6 green chilies ground
3 tablespoons ginger garlic paste
2 teaspoons chillie powder
 ½ kg onions sliced finely           
1 teaspoon turmeric powder
½ cup fresh mint leaves
1 cup curds / yogurt

Wash the chicken and marinate with the spice powder, green chillie paste, curds / yogurt, half the quantity of ginger garlic paste and turmeric powder for half an hour.
Heat the oil or ghee in a large vessel and add the cloves, cinnamon, cardamom, nutmeg flower / star Anise, remaining ginger garlic paste and onions and sauté for some time. Add the chopped tomatoes, mint leaves and chillie powder and simmer till the oil separates from the mixture and the tomatoes are reduced to pulp. Add the marinated chicken and salt and cook for 10 minutes till the chicken is done. Remove the chicken pieces and keep aside. Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid. Add the rice and cook till half done. Now add the cooked chicken and mix well. Cover and cook on low heat till all the liquid is absorbed and the Biryani is almost dry. Serve hot with Curd Chutney.

6 tablespoons unsalted butter, softened,
2 tablespoons flour 
1 cup soft bread crumbs
1/2 teaspoon baking powder 
1/4 teaspoon dry ginger powder
½ cup plus sugar 
1 large egg 
1/3 cup coarsely chopped candied ginger (optional)
1 tablespoon honey 
1 tablespoon whole milk 
4 tablespoons apricot jam 

Butter an oven proof pudding basin or mixing bowl.
Stir together flour, baking powder, and ground ginger in a small bowl. Add the butter, bread crumbs and sugar into the bowl and mix well, Mix in the egg. Add flour mixture, chopped ginger, honey, and milk and mix until just combined. Spoon the jam into the bottom of the buttered Pudding bowl. Pour the batter on top, then smooth with a spatula. Cover the bowl with a lid and steam the pudding for 30 to 35 minutes till done.

Leave aside to cool for 10 minutes. Run a small knife around edge of bowl then invert the pudding onto a plate. Serve warm either with more Jam on top or with fresh cream

ANGLO-INDIAN EASTER TREATS - Home Made Chocolate and Marzipan Easter Eggs, Butter Sponge Cake with Butter Icing, Hot Cross Buns

Some of my recipes for Easter Goodies from my Recipe Book A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES featured in THE HINDU Newspaper on 22/03/2016.
Anglo-Indian Easter Treats - Home Made Chocolate and Marzipan Easter Eggs, Butter Sponge Cake with Butter Icing, Hot Cross Buns, etc 

Friday, March 11, 2016

A SIMPLE ANGLO-INDIAN VEGETARIAN LUNCH - Pepper Water, Steamed Rice, Mixed Vegetable Curry, Carrot and Peas Foogath, Vegetable Cutlets, Onion Fritters etc

A wholesome and simple lunch consisting of typical Anglo-Indian Favourites - Pepper Water, Steamed Rice, Mixed Vegetable Curry, Onion Fritters, Carrot and Peas Foogath, Vegetable Cutlets and mango pickle 

Wednesday, February 24, 2016


I've just got back from the most amazing Food Event at the launch of the Gourmet Week at Cochrane Place Kurseong in the Darjeeling Hills. Conceived and curated by Dr Ashish Chopra who is India's top Culinary Historian, Author, Gourmand, T V Host, Flavour Analyst and Travel Writer. The launch of the Cochrane Place Gourmet Club, was a Week long festival celebrating the love of food. (Feb 14th to 19th). Thank you Ashish for making this happen. You are Santa Claus
Cochrane Place Kurseong is the restored stately British Colonial home of late Percy Cochrane the District Magistrate of Kurseong. Perched on a ridge surrounded by lush tea gardens the building is set in stone, log and cast iron splendour offering panoramic views of the Himalayas, it was the perfect setting for a week of scrumptious Food.
I’m just repeating the words of Dr Ashish Chopra "Its all happening at COCHRANE PLACE,KURSEONG in the midst of Tea country this month .. Bridget White Kumar weaves her magic with Anglo Indian cuisine, Sohini Basu, Cordon Bleu Pastry chef does magic with her cup cakes, Susmit Bose, the legendary Urban folk musician enthralls us with his golden voice, Ramaa Shanker cooks up some soul food of tasty Vegetarian Dishes, Kaveri Ponnapa Kambiranda, the celebrity author, Anthropologist and Gourmand teaches us how to make a Coorg special and one of my favourites Pandi curry, Avijit Dutt, the grand theatre man and actor shares his travel and culinary experience, Yours truly Ashish Chopra musters up dishes from my forthcoming book Tribal cuisines of India and introduces the black bird kadaknath. GROVER ZAMPA joins in the fun and gets us to taste their wines and pair them with respective cuisines” 

“On day One, our lunch began beautifully with a group of British Heritage Railway enthusiasts dawning upon Cochrane Place to savour a specially created Anglo Indian Railway menu served during the days of the Raj... With Bridget White Kumar cooking and Dhiraj Arora in assistance taking over the kitchen and mustering up a splendid meal consisting of Railway Chicken Curry, Egg Vindaloo, Railway Vegetable Cutlets, Vegetable Jal Frezi,Country Captain Beans, Mulligatawny Soup with a twist and the most awesome Pineapple upside down cake baked by Sohini Basu along with a Beetroot Carrot Halwa” 
In like manner t he Menus were specially crafted each day to revisit the days of Colonial Raj Cuisine. A 2nd World War Army Camp Menu was specially created to honour 2 Army Generals of the Area who were the special guests at dinner such as the Army Camp Soup, Col Standhursts Lamb Curry, Bengal Lancers Mince Cutlets, etc. Other Colonial Anglo-Indian Dishes such as 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 Frazie Shepherd’s Pie, Vegetarian Cottage Pie, A variety of baked dishes, etc, etc, were on the menu and thoroughly enjoyed by the guests. The Chicken and Lamb Roasts were marinated in a Grover Red Wine Marinade and the Stews and soups were given a liberal dash of Grover White Wines.

 To round off all the Hot Food, we stuffed ourselves with decadent Desserts prepared by Sohini Basu and her two talented assistants from Mrs, Magpies Kolkotta Apart from the Gourmet Dinners, the Chefs and Kitchen staff of Cochrane Place dished up some delicious local dishes, Bengali Food and Chinese Dishes. They excelled in feeding us sumptuous Breakfasts, Snacks and Short Eats besides the endless cups of hot tea in different flavours to offset the cold weather. We were well and truly stuffed !!!!!

Thursday, February 04, 2016



Shrove Tuesday is celebrated the day before Ash Wednesday, i.e. the day before the commencement of the season of Lent leading up to Easter Sunday. Shrove Tuesday always falls 47 days before Easter Sunday, so the date varies from year to year. The name Shrove comes from the old English word "shrive" which means “to confess”. In the Middle Ages, people used to go to confession and confess their sins on Shrove Tuesday, so that they were forgiven before the season of Lent began on Ash Wednesday. Lent is a time of fast and abstinence and of making sacrifices and giving things up. The Church liturgy laid much emphasis on eating very plain food and refraining from food that would give pleasure during the period of lent. In many cultures, this meant no meat, dairy, or eggs. So in earlier times, Shrove Tuesday became the last chance for people to indulge themselves in good food on the Tuesday before Ash Wednesday and to make use of the items of foods that were not allowed during Lent.
In the United Kingdom and Ireland, Shrove Tuesday is more commonly known as Pancake Tuesday or Pancake Day, as it is customary to eat PANCAKES on this day. Pancakes thus became associated with the day preceding Lent, because it was a way to use up all the rich foodstuffs in the house such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent began.
Here is a simple recipe for some soft crepes or pancakes stuffed with sweetened grated coconut. 

Serves 2 
Preparation time 30 minutes
1cup flour (maida)                       
2 eggs beaten well
2 tablespoons sugar                   
½ teaspoon vanilla essence
1 tablespoon butter or ghee       
½ teaspoon salt
¼ teaspoon baking powder       
1cup milk

Mix all the ingredients together to get a thin smooth batter without lumps. Heat a non- stick frying pan. When hot wipe all over with a piece of cloth dipped in a little oil. Pour a ladle of batter in the pan with a swirling motion and then shake the pan so that the entire pan is covered. Cook on both sides and remove. Serve hot with Jam or honey.

Make the coconut Pan Rolls by placing  a spoon of sweetened grated coconut in the middle then roll them up. Serve hot.
For Fruit Pancakes, add finely chopped fruit such as Pineapple, Banana, Apple, etc to the batter and make the Pancakes as above. 

Friday, January 15, 2016


A delightful and delicately flavoured Egg Stew bursting with the flavor of Coconut Milk and a hint of Green chillies and freshly crushed Black Pepper

Serves 6   Preparation and Cooking Time 45 minutes

6 hard boiled eggs shelled and halved  
2 big onions sliced finely
2 small tomatoes chopped into quarters
3 or 4 green chilies sliced lengthwise (reduce the quantity if desired)                             
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1cup thick coconut milk                                                     
½ teaspoon turmeric powder
1 teaspoon freshly ground pepper / pepper powder 
3 tablespoons oil                                                               
Salt to taste

Heat oil in a suitable pan and lightly fry the boiled eggs for about 3 minutes till they turn light brown. Remove the eggs and keep aside.

In the same pan, (add a little more oil if required) and fry the onions, green chillies, ginger and garlic till the onions turn glassy. Now add all the other ingredients including the eggs. Mix well so that all the Eggs get covered. Cook on medium heat till the gravy thickens. The tomatoes should not be cooked too much. They are added just to give a little colour to the dish. Garnish with a few Curry Leaves if desired

Serve with rice, bread, dosas or hoppers.

Monday, December 21, 2015


 A simple Ham Roast Anglo-Indian Style for Christmas Dinner if you don’t feel like having Roast Turkey or Pork Roast this year. All you need to do is to let it simmer on its own for a short while and your Ham Roast is ready. Serve with Roast Potatoes, Steamed vegetables and Bread.
 1 chunk of Smoked Ham  or Uncooked Ham with the Bone weighing around 2 Kgs (with some fat)
3 potatoes peeled and halved
1 teaspoon chillie powder
½ teaspoon turmeric powder
3 whole red chillies 
1 teaspoon pepper corns
3 cloves
3 cardamoms,
1 Bay leaf
Salt to taste
1 teaspoon ground pepper 
1 tablespoon vinegar
 1 teaspoon chopped garlic

Make a few small cuts on the Ham. Rub the Ham well with the salt, vinegar, chillie powder, turmeric and pepper. Pierce the Ham with the a few cloves if desired.
 Place the ham in a suitable pan together with all the above ingredients and a little water and cook first on medium heat then on low heat till the ham is cooked and all the water dries up.
Simmer on low heat turning the Ham around till nicely browned on all sides. (Add a teaspoon of sugar to brown it faster)
 Alternately, the Ham can be roasted with all the above ingredients in an oven till the Ham  is soft and brown.

Friday, November 27, 2015


Sharing the recipe for a Simple Plum Cake from my consolidated Recipe Book A COLLECTION OF SIMPLE ANGLO-a NDIAN RECIPES. Try it today. 
Simple Plum Cake 
300 gm flour or maida; 
250 gm butter; 
250 gm powdered sugar; 
3 eggs (whites beaten well separately); 
1 tsp baking powder; 
2 teaspoons chopped orange or lemon peel; 
100 gm black currants chopped;
 2 tbsp date syrup (for colour); 
2 cloves and 2 small pieces of cinnamon powdered;
 1 tsp vanilla essence;
 ¼ tsp salt.

Method: Sift the flour, baking powder and salt together. Dust the orange/ lemon peel and chopped black currants with a little flour. Cream the butter and sugar well. Add the egg yolks, date syrup, cinnamon and clove powder and vanilla essence and mix well. Add the orange/ lemon peel and black currants. Slowly add the egg whites and flour and fold in well. If the mixture is too thick, add a little milk. Pour into a greased and papered baking tin or dish and bake in a slow oven for about 40 to 45 minutes. Remove from the oven when done and set aside to cool.

Monday, November 16, 2015


Sharing a Feature on me on my efforts to preserve Anglo-Indian Cuisine in the latest issue of Food Lovers Magazine - Food Lovers - Winter 2015 (Vol 9 Issue 3). My sincere thanks to Kripal AmannaIndulekha Surendranath and the Team for giving me this wonderful opportunity. I enjoyed my session with you all. God bless 
The winter edition of Food Lovers Magazine is now in stores across India! With features that explore the culinary landscape of Progressive Indian Cuisine in Dubai, with some of best Indian chefs across the globe; a first-of-its-kind pairing of wine and robust, rustic Indian fare, representing the length and breadth of our diverse gastronomic tradition; a study of India’s Anglo Indian Cuisine to tell a story of forgotten colonial influences in the kitchen; and a fascinating culinary investigation of Gaggan, Bangkok, the first Indian restaurant to make it to the top 10 in the list of the World's Best Restaurants.
For all this and more, get your copy of Food Lovers Magazine today. To subscribe for a physical or digital copy, log on to

Friday, November 13, 2015


Mutton Chops and Potatoes in Gravy is an old Anglo-Indian favourite dish. Tender mutton or lamb chops are cooked in a slightly spicy gravy. It goes really well with bread or rice.  This recipe and lots of other old Anglo-Indian recipes are featured in my prize winning recipe book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST.


Serves 6     Preparation Time approx 1 hour
½ kg Mutton /Lamb Chops (Flatten them)
3 or 4 potatoes, Boiled, peeled and cut in half lengthwise
4 big onions sliced
2 green chilies slit lengthwise
1 or 2 teaspoons chillie powder (depending on how spicy one likes)
2 teaspoons cumin powder
2 tablespoons vinegar
1 teaspoon ginger garlic paste        
Salt to taste
3 tablespoons oil

Marinate the chops with all the above ingredients (except the onions and potatoes) and keep aside for one hour. 
Heat oil in a suitable pan and sauté the onions till golden brown. Add the marinated chops and mix well. Cook the chops with sufficient water till tender. Keep cooking on low heat till  the meat is a nice brown colour and the gravy thickens. Just before turning off the heat add the boiled potatoes and mix once so that the mixture covers the potatoes.  Serve hot with bread or rice.

Sunday, November 01, 2015


This is an old Anglo-Indian Recipe from my book A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES
The ingredients for the Madras Curry Powder is said to have originated as early as as the 1600s in the South of India. It got its name from the main city namely Madras and was mostly used in the preparation of Vegetarian Dishes. However, over time the same ingredients were used to cook many meat and poultry preparations such as wild boar, vension, wild water fowls and ducks, etc.
The Madras Curry Powder consists of a few basic spices and condiments such as dried red chillies, coriander seeds, cumin, cinnamon, fennel seeds and black pepper. These ingredients are dry roasted in a pan and then pounded to a fine powder in a mortar and pestle or a dry grinder and mixed with turmeric powder and stored till required.
This Curry Powder formed the base for many Anglo-Indian Dishes as well -  Our very own “Pounded Curry Masala” in Anglo-Indian Terms. It was also sold in tins and packets in the olden days.
Here is a simple recipe for the “Old Madras Chicken Curry”
Serves 6    Time required: 25 minutes
1 kg chicken cut into medium size pieces    
3 onions sliced finely
2 tomatoes chopped finely
½ teaspoon turmeric powder
2 teaspoons chopped mint
2 teaspoon chopped coriander leaves
3 tablespoons coconut milk
Salt to taste
3 tablespoons oil
A few Curry leaves to garnish
 Roast and powder the following ingredients together in a dry grinder or a coffee grinder
 2 or 3 Red Chillies
1 teaspoon coriander seeds
½ teaspoon cumin seeds   
1 small piece of cinnamon (about one inch)
½ teaspoon pepper corns
½ teaspoon fennel seeds (saunf)

 Mix the chicken with the salt and the powdered ingredients for about 10 minutes.
 Heat the oil in a pan and sauté the onions to golden brown. Toss in the marinated chicken pieces, chopped tomatoes, coriander leaves and the mint and mix well. Fry on low heat till the oil separates from the mixture. Add the coconut milk and about 2 cups of water and mix well. Close the pan with a lid and cook on low heat for about 20 minutes till the chicken is cooked. Garnish with a few curry leaves.
Serve with Steamed Rice or bread

Wednesday, October 21, 2015


‘A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES’ is a revised, consolidated version of four of my earlier Cookery Books, namely Anglo-Indian Delicacies, A Collection of Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian Snack Box and The Anglo-Indian Festive Hamper.
 More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier cook books and featured in this Omni-bus Edition. This single consolidated  Imprint of easy- to- follow Recipes of popular  Anglo-Indian Dishes  features Soups & Pepper Water, Curries & Fries, Roasts & Stews, Rice dishes & Pilafs, Foogath and Sambal, Pickles & Relishes, Casseroles and Baked Dishes, Short Eats, Nibbles & Finger food, Sweets & Desserts, Custards & Puddings, Christmas & Festive Treats,  Homemade wine, Curry Powders, etc.
 The huge selection of Recipes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down  memory lane of old forgotten Anglo-Indian Delicacies. All the old dishes cooked during the time of the British Raj have now been revived to suit present day tastes and aplates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian   Meals as well as for festive and special occasions.
 So what are you waiting for? Delve into this awesome collection and you’ll find simple and easy recipes for preparing your favorite Ox tail and Trotters Soups, Plain Pepper Water or Bone Pepper Water, Vindaloos and Curries, Devil Fries & Chops, Nana’s Special Duck, Chicken, Beef & Pork Roasts, Country Captain Chicken, Papa Pat’s Pork Chops, Mince Cutlets, Stews, Croquettes & Rissoles, Yellow Coconut Rice & Ball Curry, Junglee Palau & Vegetable Jalfrazie, Cabbage Foogath & Tomato Sambal, Brinjal Pickle, Fish Padda and many more ANGLO-INDIAN DELICACIES.
 Add that special ‘Anglo’ touch to your meal by baking a simple and tasty Shepherd’s Pie, a Pot Luck Casserole, a Pork Mince Pie or any of those old ‘one dish meals’  that your grandma baked in your childhood. Choose your favourite baked dish recipe from A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES. The very names of the recipes will make you drool. Round  it off with a creamy Caramel Custard, Bread Pudding, Strawberry Flummery, Apple Grunt or any other lip-smacking Anglo-Indian Dessert or Sweet from the vast selection that has been featured.
 Host a Party and serve your guests old Anglo-Indian Short Eats and Nibbles from
THE ANGLO-INDIAN SNACK BOX, that were the rage at ‘Parties, Soirees and Elegant Evening Gatherings’ in the olden days -  all innovated and made famous by the Mog Cooks of yore in the Tea Gardens in the Hills. Snack on Liver on Toast Squares, Scotch Eggs and Deviled Eggs, Cheese Straws, Mince Curry Puffs, Coconut Puffs, Mince Panthras, Fish Fingers, Fritters and a whole lot more,
 What’s your favourite childhood Christmas memory?  Do you associate Christmas with the smells, sounds and sights of the season?  This Cookery Book aims at just that. The separate section on THE ANGLO-INDIAN FESTIVE HAMPER features recipes of all the old Anglo-Indian Christmas favourites such as the Traditional Christmas Cakes, Plum Cakes, Mince Pies, Fruit Cakes, Kalkals, Rose Cookies, Coconut Sweets, the Christmas Pudding, Bole Cake, Semolina Cake, Dodol, Beveca, Marzipan Sweets, Peanut Fudge, Cashew nut Fudge, , etc, etc. It will awaken long forgotten magical memories of   childhood - Of  the smell of the decorated Pine Christmas Tree in the sitting room, the enticing aroma of Christmas Cakes being baked, the Kalkals and Rose Cookies being fried and the aroma of the other Christmas Goodies being prepared in the kitchen by Mama and Nana - Memories of the whole family sitting round the dining table on “Kalkal Making Day” rolling the kalkals on the back of a fork or fighting to lick the left over cake batter in the mixing bowl come flooding back.  Recreate the Christmas of your childhood with these recipes of all the old Christmas Treats. Then to round off the festive spread, you could make your own home-made Grape and Ginger Wine.
 The recipes in this book are simple and easy to follow and only easily available ingredients have been suggested. The easy-to-follow directions for preparing these old, popular, sumptuous dishes make cooking simple, enjoyable and problem-free. The pungency of the dishes can be adjusted according to individual taste by reducing or increasing the amount of chillie powder, spices or pepper powder suggested in each recipe. 
All the recipes in this Book are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly.

The word “Everlasting” means ‘something, that once created, endures through time and never ceases to exist’. Anglo-Indian Cuisine is “EVERLASTING” and will endure forever and ever.