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

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Sunday, March 24, 2019


This hearty, healthy one-pot meal can be eaten by itself or served with bread or rice. Perfection. A Stew is not only filling, but also low in calories, the fat content is remarkably low, since by trimming the meat the fat is further reduced. It is also an ideal way to get children to eat vegetables, and no vitamins are lost by throwing away the water. The great thing about stews is that they can be tailored to suit your family's personal tastes and preferences. Don't like carrots? Leave them out. Have a passion for popatoes? Double up on it. Want to add some wine? Add a dash. More spicy? Add a little more pepper or green chillies. So get  adventurous with the flavours and spices. Coconut paste makes lamb stew even more delicious. Try the recipe below

1 kg chicken cut into medium pieces
2 tablespoons oil
2 potatoes peeled and cut into quarters
2 carrots peeled and cut into small pieces
1 teaspoon pepper corns or crushed pepper 
1 tomato chopped finely
1 teaspoon ginger garlic paste 
Salt to taste
2 green chillies slit lengthwise 
2 onions sliced
1 tablespoon chopped mint leaves          
2 tablespoons flour
Cook the Chicken along with the potatoes, carrots, peppercorns, green chilies, tomato, ginger, garlic, mint, salt, and sufficient water till tender. 
Make a thin paste of the flour with about ¼ cup of water. 
In another pan heat the oil and fry the onions till golden brown. 
Add the flour paste and fry along with the onions for some time. 
Add the cooked chicken stew and simmer for 5 minutes.  
Serve hot with bread or Hoppers.

Sunday, March 17, 2019


An easy recipe for simple Anglo-Indian Fish Cutlets. An excellent side dish with  rice and dhal or pepper water. These cutlets could also be served as starters at a party.

3 potatoes boiled. peeled and mashed well
½ Kg of any flesh fish without the bones
2 green chilies chopped finely
1 teaspoon pepper powder
2 teaspoons chopped coriander leaves
1 egg beaten well
3 tablespoons breadcrumbs
3 tablespoons oil
Salt to taste
Boil the fish in a little water and a little salt for about 5 minutes. 
Remove from heat and cool. 
Crumble the fish with a fork and mix it together with the potatoes, green chilies, pepper powder, salt and coriander leaves. 
Form into cutlets. 
Heat the oil in a flat pan. 
When hot dip each cutlet into the beaten egg, roll in breadcrumbs and shallow fry on low heat on both sides till brown. 
Serve with rice and dhal or pepper water. These cutlets could also be served as starters at a party.

Thursday, March 14, 2019


(I used Sear Fish. You could use any fleshy fish such as King fish, Sea Mullet / Round head / Sea Mink etc)

Serves 6   Preparation Time 45 minutes
1 kg good fleshy Fish cut into fillets 
2 big onions chopped finely
2 teaspoons garlic ginger paste
1 cup thick coconut milk
2 teaspoons mild chillie powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder 
A few Curry Leaves
Salt to taste
3 tablespoons oil (Sunflower or Groundnut oil)
2 green chillies slit
2 tablespoons chopped coriander for garnishing
Wash the fish. Keep aside.
Heat the oil in a suitable pan and fry the curry leaves and onions till golden brown. 
Make a paste of the ginger and garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water and add it to the onions. Fry well for some time.  
Add the Coconut Milk, salt, and a little more water and bring to boil. 
Add the fish and cook for about 6 to 7 minutes till the fish is firm. 
Garnish with chopped coriander leaves and slit green chilies 
Serve with Rice or Bread 

Thursday, January 31, 2019


There is a certain glamour about Anglo-Indian cuisine with its quaint names like Railway Lamb Curry, Dak Bungalow Curry, Grandma’s Country Captain Chicken, etc. The names of these dishes, especially the ‘Railway Lamb Curry conjures up scenes of leisurely travel by train in the early 1900s  -  of tables covered with snow white table cloths laid with gleaming china and cutlery, of turbaned waiters and bearers serving this tasty slightly tangy Curry dish with Rolls and Crusty White Bread to the Aristocratic British and Indian Travelers in Railway Dining and Refreshment Rooms and in First Class Cabin Cars on long distance trains. 
This recipe is featured in my Cookery Books and on my website. 
RAILWAY LAMB / MUTTON CURRY- As its very name suggests, this very popular and tasty dish was prepared and served in Railway Refreshment Rooms and only in First Class Cabins on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was prepared with tender pieces of lamb or mutton, potatoes and other Indian condiments along with the addition of either vinegar, tamarind juice. The dish was left to simmer on low heat for more than an hour, so as to absorb all the flavours making it truly a dish fit for a connoisseur! It was also popular with the Anglo-Indian Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation ensured that the curry would last for quite a few days and was an ideal accompaniment with rice as well.
Serves 6
1 kg mutton or lamb cut into medium size pieces
2 potatoes boiled, peeled and quartered
2 big onions sliced
6 to 8 peppercorns
2 pieces of cinnamon bark about 1 inch each
2 or 3 cloves
4 dry red chilies broken into bits
2 teaspoons mild chillie powder
1 teaspoon coriander powder
1 teaspoon cumin powder
2 teaspoons ginger and garlic paste
Salt to taste
2 or 3 tablespoons oil
2 tablespoons vinegar or ½ cup of tamarind juice (extracted from a marble size ball of tamarind and water )
3 tablespoons coconut milk
Parboil the Mutton or lamb with a pinch of turmeric and salt in a little water till tender.
Heat oil in a pan and fry the onions, red chillies, pepper corns and spices till golden brown.
Add the ginger garlic paste and fry for a few minutes to take away the raw taste. 
Add the chopped tomatoes and fry well. 
Meanwhile make a paste of the chillie powder, coriander powder and cumin powder with a little water. Add this paste and fry well till the oil separates from the mixture 
Add the precooked meat and mix well.  Fry for a few minutes.
Add a cup or so of water and cook on medium heat for a few minutes. 
Now add the vinegar / Tamarind juice and potatoes and mix well.
Keep frying till the gravy is thick and dark brown. Pour the coconut milk and simmer for a few more minutes then remove from heat. 
Serve with Bread or Dinner rolls, mash potatoes or steamed vegetables

Friday, January 18, 2019


½ kg King Fish / Seer Fish or any other fish of your choice cut into fillets 
2 medium size onions chopped finely
2 tomatoes chopped or pureed 
2 teaspoons mild chillie powder (use less if desired)
½ teaspoon turmeric powder
1 cup tamarind juice extracted from a lime sized ball of tamarind 
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chopped garlic
1 teaspoon chopped ginger
2 green chillies slit lengthwise
3 tablespoons Oil
Salt to taste
Wash the fish and marinate it with a pinch of salt and turmeric powder for 15 minutes. 
Heat oil in suitable pan and sauté the onions, ginger and garlic for about 5 minutes. Add the tomatoes, chillie powder, cumin powder, coriander powder, turmeric powder, salt and fry on low heat till the tomatoes are pulpy. 
Add the tamarind juice and half cup of water and bring to boil. Add the sliced King Fish / Seer and green chillies and mix gently. Simmer on low heat for about 7 minutes till the fish is cooked. 
Serve with white steamed Rice or bread 

Friday, January 11, 2019


Madeleines are very small sponge cakes made in a shell shaped mould. They make an excellent combination with a cup of tea. The madeleines could be eaten plain or coated with jam and desiccated coconut.   
Makes 15

100 butter, softened, plus extra for greasing
100 grams desiccated coconut
100 grams sugar
200 grams plain flour
2 eggs beaten
100 grams yogurt
50 grams glacé cherry, finely chopped
3 tablespoons cherry jam or any other jam or your choice

Preheat the oven to 160C.
Grease the madeleine moulds or ramkins and keep aside.
Blend the sugar and half the quantity of the desiccated coconut in a food processor till fine.
Remove into a mixing bowl and add the butter, flour, egg and yogurt.
Beat with an electric whisk until smooth.
Stir in the cherries.
Divide the mixture between the madeleine or ramkin moulds.

Place the moulds on a baking tray and bake for 35-45 mins until a skewer poked in comes out clean.
Cool for 10 mins, then turn out from the moulds to cool completely.
 The Madeleines could be eaten plain or coated with jam as below:

Heat the jam in a pan or microwave till melted. Tip the remaining coconut onto a plate.
 Brush a thin coating of jam over each madeleine and roll in the coconut to cover each one fully.
 Serve with Tea

Sunday, November 25, 2018


KALKALS or KULKULS are prepared all over India at Christmas time. A variant of ‘Filhoses Enroladas’ a Portuguese Christmas Sweet, Kalkals, (always referred to in the plural) are crunchy inch-long curled or shell shaped sweetened fried dough Sweets. Sugar and flour are combined with eggs, milk and butter to a soft dough and then small marble sized balls of this dough are rolled on the tines of a fork or a comb to form a shell or a scroll, then deep fried in hot oil. The dough is sometimes rolled out and cut into different shapes such as hearts, spades, diamonds etc with cutters or a knife and then deep fried in hot oil. The Kalkals / Kulkuls are later frosted or coated in hot melted sugar syrup. Since the preparation of  Kalkals is a time consuming process and requires many hands to help in its preparation, a separate day is designated as ‘Kalkal Day’ a few days before Christmas, when every member of the family spends a few hours rolling out his/her portion of the kalkal dough. While one doesn’t know how the name ‘Kalkals / Kulkuls’ got its nomenclature it is probably because of the “curls” of this particular Christmas Sweet.

RECIPE FOR KALKALS  (Fried sweetened balls of dough)
Serves 6  Preparation time 1 hour

I kg refined flour 
6 eggs beaten well
2 cups milk or thick coconut milk                
1 teaspoon salt                             
300 grams sugar
2 teaspoons vanilla essence
1 teaspoon baking powder             
Oil for deep frying

Mix the flour, salt, sugar and baking powder together. 
Add the coconut milk and eggs and knead to a soft dough. 
Keep aside for an hour. 
Form the kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. 

Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

To frost the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in air-tight boxes when cold.  

Sunday, November 11, 2018


Hot & Spicy Tripe (Boty Curry)

Spicy Tripe or Boty Curry was a very popular dish with the Anglo-Indian community. In the olden days it was prepared with freshly roasted and pounded ingredients. The Boty or the tripe would be washed well and cut into long thin strips then cooked in sufficient water for hours till tender over a firewood oven. Now with a pressure cooker the same dish can be prepared in just 45 minutes. It was served with bread or rice and sometimes as an accompaniment with drinks. Tripe tastes delicious with coconut rice.
1 kg Tripe either beef or mutton sliced thinly

2 large onions chopped

2 teaspoons chillie powder

1 teaspoon pepper powder

½  teaspoon turmeric powder 
3 tablespoons oil

1 teaspoon finely chopped ginger

2 teaspoons finely chopped garlic 
Salt to taste

2 green chillies slit lengthwise

1 teaspoon cumin powder

½  teaspoon coriander powder

½  cup cudla dhal (Bengal gram dhal) Optional 
2 potatoes boiled and peeled and cut into halves  

Wash the tripe well turning it inside and out. 
Cook it in sufficient water with the channa dhal (cudla dhal) / Bengal gram dhal and a little salt in a pressure cooker till soft. 
Drain and keep the soup aside. 
Heat the oil in a pan and sauté the onions, ginger and garlic lightly. 
Add the sliced cooked tripe tripe, salt, turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. 
Add the soup.
Cover and simmer on low heat till the gravy thickens. Add the boiled potatoes and mix once so that the gravy covers the potatoes.
Serve hot with rice or bread. Tripe goes really well with Coconut Rice

Sunday, September 23, 2018



Ingredients for the Pan Rolls
2 cups flour  
2  eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt

Ingredients for the Mince
500 grams Beef Mince (or you could substitute with lamb, mutton or chicken)
1 medium onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into very small pieces 
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chopped coriander leaves
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs

Cook the mince along with the chopped onion, garlic, ginger, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water on low heat,  till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a thin batter.  Make thin pancakes / crepes on a flat pan cooking them on one side only.

Place each pan cake / crepe on a plate, add a tablespoon of the cooked  mince on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes are exhausted.

Heat the oil in a pan. Dip each Panthras / Pan Roll in the beaten egg then roll in bread crumbs. Shallow fry a few Pathras at a time, until golden. Serve with tomato or chillie sauce

Friday, August 10, 2018



½ kg soup bones and pieces of meat preferably from the breast portion either beef or lamb or mutton
1 teaspoon cumin powder
1 teaspoon chillie powder
1 teaspoon pepper powder
1 teaspoon coriander powder
1/4  teaspoon turmeric powder
2 large onions chopped
2 large tomatoes chopped
Salt to taste
1 teaspoon crushed garlic
½ cup tamarind juice
 ½ cup coconut paste or coconut milk (optional)
2 tablespoons chopped coriander leaves for garnishing
Cook all the above ingredients with about 6 cups of water in a pressure cooker first on high heat then on low for ½ an hour till the meat and bones are soft and the pepper water is quite thick. 
Temper the Bone Pepper water with mustard seeds, curry leaves and chopped onion. Garnish with coriander leaves. Serve hot with plain rice and any foogath or chutney.

Friday, June 29, 2018


Carpet pudding is an easy to make ‘No bake’, delicious pudding recipe prepared by layering biscuits that have been dipped in coffee and thick cream flavoured with caramel. The Coffee  and caramel cream makes it a delicious dessert. The layering and decorating could be done    in different designs so as to resemble a carpet. Hence the name Carpet Pudding

2 packets Marie biscuit or any other digestive biscuits
1 tablespoon instant coffee powder
1/2 cup hot water
2 tablespoons sugar
2 teaspoons gelatin
1 cup boiling water
1/2 cup hot milk
300 ml whipping cream
50 grams caramel pudding powder or creme caramel

To Decorate:
10 Oreo biscuits, crushed
10 Digestive biscuits, finely crushed
2 tbsp desiccated coconut

In a bowl, add the gelatin and 1/2 cup of boiling water and stir well until the gelatin has completely dissolved or melted. Keep it aside to cool.
Make the coffee syrup by adding coffee powder and sugar to 1 cup of hot water and 1/2 cup of milk. Pour into a flat dish.
Dip each biscuit in the coffee and arrange them in 2 layers in a flat pudding dish.
In a mixing bowl, add the whipping cream, creme caramel and cooled gelatin and beat together using mixer until fluffy.
Pour this mixture over the biscuit layer and spread it evenly. let it cool for some time. 
Decorate the pudding with crushed Oreo biscuits, crushed tea biscuits and desiccated coconut in a Carpet design.
Leave it in the Fridge to set. Serve chilled

Wednesday, June 13, 2018


1 kg Beef Undercut or Lamb cut into steaks
1 teaspoon turmeric powder
3 or 4 teaspoons fresh ground black pepper powder
3 tablespoons oil
2 big onions sliced finely
1 big tomato chopped
Salt to taste
Marinate the meat with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for atleast 4 hours before cooking).
Pressure cook for just 5 minutes or cook in a pan for about 15 minutes.
Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks are a nice brown colour.
Serve hot with boiled vegetables and bread.