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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, August 24, 2016


A simple and easy recipe for a delicious Prawn Curry - Curried Shrimps 
 Serves 6   Time required: 45 minutes
1 kg medium size Shrimps / Prawns cleaned and de-veined
2 tomatoes chopped finely or pureed
3 onions sliced finely
1 or 2 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
1 teaspoon ginger garlic paste
3 tablespoons oil
Marinate the shrimps / prawns with the chillie powder, turmeric powder, cumin powder, coriander powder, and salt and keep aside for 15 minutes.
Heat oil in a pan and fry the onions till golden brown. Add the ginger garlic paste and fry for a few seconds. Then add the tomato and fry for a few minutes. Add the marinated prawns / shrimps and mix well. Add 1 cup of water and cook on medium heat for about 10 minutes till the prawns / shrimps are cooked. Garnish with chopped coriander leaves.

Serve with rice, Bread or Chapattis.

Friday, August 12, 2016


Roly Poly Pudding is an old Victorian Dessert that was very popular during the British Raj. . It got its name from the word ‘roly-poly’ which is a colloquial word for anything round, It was also known as shirt-sleeve pudding – because it was often steamed or boiled in an old shirt-sleeve, In the olden days this pudding was always made with ‘Suet’ which made it rather heavy. However, the suet is now substituted with butter to make it less heavy.  This was a favourite dessert of ours when we were kids. It takes just one hour to prepare and steam it. There's nothing more comforting than having a warm pudding to round off a meal. 

Serves 6    Time required: 1 hour 

3 tablespoons plain flour
1 tablespoon butter                                     
2 tablespoons sugar                                                               
A pinch of salt
1 egg beaten well
Milk to mix                                                     
1 teaspoon baking powder
4 tablespoons mixed fruit or strawberry jam                            

Mix all the ingredients together to a pouring consistency
Pour the mixture in a greased baking dish.
Steam for 25 minutes or until a toothpick comes out clean.
Turn it over on a serving dish when cold.

Decorate with jam and whipped cream

Monday, August 01, 2016


I con

ducted a CooI conducted a cooking Training workshop in Colonial Anglo-Indian Food at the Oberoi Mumbai from 11th July to 13th July. The Oberoi Mumbai is holding a Food Promotional Event showcasing the culinary legacy of the Colonial Past. With my knowledge and expertise in 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 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, 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 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 Kedgeree (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 Pantras, Cutlets and Croquettes (pronounced Cutlas and Crockit by the Colonial Servants). The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the French connection of Chicken in red wine, crumbed fried stuffed crepes and many, many more old dishes such as Grandma's Country Captain Chicken, Hussainy Curries, Glassy, etc. 
The very names of these ‘Dishes with History’ evoke nostalgia and a longing for the old Colonial way of life. The recipes for all these dishes are featured in my Recipe Books. This is a small explanation on Colonial Cuisine. Sharing a few of the dishes and many happy moments. 

Thursday, July 21, 2016


1 Ox Tongue
2 onions sliced
2 small carrots 
1 Bay Leaf
1 piece of cinnamon about an inch in length 
2or 3 cloves 
1 teaspoon chillie powder
½ teaspoon nutmeg powder (optional)
3 tablespoons Oil
Salt to taste
Wash the Ox Tongue and boil it in salted water till tender. Let it cool. Remove the white skin then slice it.

Heat oil in a pan and sauté the onions, bay leaf, cinnamon and cloves till the onions turn light brown. Add the carrots, chillie powder, nutmeg powder, a little salt and about 4 tablespoons of the tongue stock and cook till the carrots are soft. 
Mash the carrots well. Now add the cooked slices of Ox Tongue and the remaining stock. Mix well and simmer on low heat for about 10 minutes till the tongue takes on a golden colour. 
Serve with Bread and mashed potatoes. 

Saturday, July 09, 2016

ANGLO-INDIAN HOT MEAT FRY - an Old Colonial Dish

Hot Meat Fry
Serves 6  Preparation Time 1 hour
1 kg Boneless Beef or Mutton cut into cubes
3 dry red chillies broken into bits
2 small pieces cinnamon
1 or 2 bay leaves
3 onions sliced finely
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon pepper powder
2 tablespoons vinegar
1 teaspoon chopped garlic
Salt to taste

Boil the meat with a little salt and a pinch of turmeric in sufficient water till very tender. Strain the soup and keep aside. Heat oil in a pan and sauté the onions, chopped garlic, cinnamon, bay leaves, and red chillies till slightly brown. Add the ginger garlic paste, chillie powder, pepper powder, turmeric powder and vinegar and fry for a few minutes. Add the meat and mix well. Add the remaining soup and a little more salt if necessary. Keep frying till almost dry and the fry is a beautiful dark brown. Serve with bread or as a side dish with steamed rice and pepper water. 

Friday, July 01, 2016


The word ‘Temperado’ is a Portuguese word literally means to sauté or fry. This is a semi-dry curry and the gravy clings thickly to the prawns, imbuing them with intense, sweet-sharp, hot flavours.

Serves 6  Preparation Time 45 minutes
½ kg good prawns cleaned and de-veined 
1 teaspoon lime / lemon juice 
Salt to taste
2 onions chopped finely 
1 teaspoon finely chopped garlic 
1 teaspoon finely chopped ginger 
2 tablespoons Oil 
¼ teaspoon turmeric powder
1 teaspoon cumin powder 
½ teaspoon garam masala powder / all spice powder  
2 teaspoon chillie powder 
2 tablespoons tomato paste or 2 tomatoes chopped finely 
2 tablespoons chopped coriander leaves 

Marinate the prawns with the lime juice, turmeric and salt for 15 minutes. Fry the onion, garlic and ginger gently in the oil until golden brown. Now add the chillie powder, cumin powder, garam masala / all spice powder and fry for a few minutes. Add the prawns and sauté for around 3 minutes until the prawns start to turn pink. Now add the tomato paste / chopped tomatoes and cook on low heat for about 5 more minutes. Garnish with fresh coriander and serve with bread, rice or chapattis

Sunday, May 15, 2016

STEAMED GINGER PUDDING - A Colonial Dessert Dish

Steamed Ginger Pudding is a legacy of the British Raj. It always made up the finale of a delicious dinner menu combination with Mulligatawny Soup, Roast Lamb and Roasted Vegetables during Colonial Times. There’s nothing better or heart warming than ending a meal with a slice of Warm Ginger Pudding drizzed with Fresh Cream or Custard.


4 tablespoons unsalted butter, softened,
2 tablespoons flour 
1 cup soft bread crumbs
1/2 teaspoon baking powder 
1 teaspoon dry ginger powder
½ cup sugar 
1 large egg 
1 tablespoon honey 
½ cup milk 
2 tablespoons Marmalade or any other Jam

Butter an oven proof pudding basin or bowl.
Stir together flour, baking powder, and ground ginger in a mixing bowl.
Add the butter, bread crumbs and sugar and mix well,
Mix in the egg. 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 as a dessert either plain or with Fresh Cream or Custard

(Alternately the Ginger Pudding could be baked for 30 minutes at 180 Degrees instead of steaming it) 

Friday, May 06, 2016


On Mother’s Day, remembering my mum’s special Brand of ‘COMFORT FOOD’ -  Which was ‘Just a bowl of warm milk and Bread with a sprinkling of Cinnamon Powder!!!
My mum was a fantastic mother – gracious, warm and kind. She had her own special way of comforting us when we were sad or down in the dumps. Besides fussing over us and making us feel better, she had her own brand of comfort food for us on such occasions.
The meaning of “Comfort Food” as defined in the Dictionary is “Food that provides consolation or a feeling of well-being, typically having a high sugar or carbohydrate content and associated with childhood or home cooking and which provides a nostalgic or sentimental feeling”.
My mum’s Bowl of “Warm Bread and Milk” didn’t have a specific recipe to it. She would just tear up some slices of bread into bits and put them into individual bowls for each of us. She would then sprinkle generous amounts of sugar on the bread and pour warm milk into the bowl till the bread was completely submerged. She would then sprinkle some cinnamon powder over the top and hand each of us a bowl. The only thing for us to do was to grab a spoon and dig in. It was like burying oneself inside a warm and comfortable blanket and our feeling of being ‘down in the dumps’ would quickly vanish.

Keeping the same concept, she used to make us this awesome Milk Pudding as a desert of dinner sometimes. It needs just 6 ingredients. I’m sharing the recipe below

Serves 6   Time Required : 25 minutes
1 litre full cream milk.
1 can or tin of sweet condensed milk (Milkmaid)
2 teaspoons corn flour or vanilla custard powder
4 slices white bread
1 teaspoon vanilla or almond essence
1 teaspoon cinnamon powder

Remove the crusts from the Bread and then cut each slice into one inch cubes.
Mix the corn flour in ½ cup of cold milk till smooth. Keep aside.
Boil the milk and condensed milk together. Mix in the corn flour and milk mixture and the vanilla or almond  essence and mix well.
Simmer on low heat, stirring all the time till the mixture thickens to a Custard like consistency.
Mix in the bread cubes and remove from heat. Pour into a suitable glass Pudding Bowl and sprinkle cinnamon powder on top

Leave in the refrigerator to chill for a few hours before serving.  

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 !!!!!