Colonial Cuisine or Anglo-Indian Cuisine is a fusion of both western and Indian Cuisine. This cuisine evolved over many years as a result of reinventing and reinterpreting the old quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. Thus a completely new contemporary cuisine came into existence making it truly “Anglo” and “Indian” in nature, which was neither too bland nor too spicy, but with a distinctive flavour of its own. It became a direct reflection of the multi-cultural and hybrid heritage of the new colonial population.
Anglo-Indian Cuisine is a gourmet’s delight. It is the extremely unusual blend of both tastes that makes this cuisine so unique. Anglo-Indian Cuisine is mostly prepared using English spices such as Pepper, bay leaves, cloves, nutmeg, cinnamon, etc. Indian condiments such as chilies, cumin, coriander, tumeric, ginger, garlic etc, are also added in moderation. Yogurt and milk are also used in certain preparations to offset extra pungency.
The Word “GASTRONOMY” means “THE ART OF GOOD EATING” and this is very true of Anglo-Indian cuisine, which is an ART IN ITSELF. Many of the dishes have rhyming alliterative names like Doldol, kalkal, Ding- Ding, Posthole, etc. The very nomenclature of the dishes is unique and original, and synonymous only to the Anglo-Indian Community. It is a true reflection of both worlds where the spicy curry is given as much importance as the bland cutlets and roasts.
NO COPYING ALLOWED FROM THIS SITE
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