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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 Rightpunishable by Law

Friday, July 17, 2015



Bread Pudding is an old fashioned dessert that had its humble beginnings in the 13th century in England. It was first known as a "poor man's pudding" as it was created as a means of making use of stale left over bread for poor people to eat. It was just moistened in water, to which a little sugar, spices and other ingredients were added.  Today after it has passed through so many centuries, we think of bread Pudding as a Rich Treat. For those unfamiliar with this dish, (which I’m sure there aren’t many), bread pudding is typically made the British way, by soaking slices of bread cut into cubes in a mixture of milk, egg, and sugar; adding raisins and spices and baking or steaming the mixture. Actually its taste is not that much different from French toast, except more moist. Bread pudding can also be made into a Savoury dish as well by substituting sugar and raisins with chopped tomatoes, green chillies or capsisums / chillie peppers etc. You could experiment and make your own tasty pudding. Of course, one’s choice of bread, the addition of optional ingredients, and the details of preparation can make bread pudding into art form. Bread pudding can be made into a rich heavy dessert or just a simple light dish that even an invalid can digest. The possibilities are endless. Try out the recipes given below. 
Serves 6     Time required: 1 hour
3 cups Milk                                                      
8 slices of bread cut into cubes
200 grams butter
200 grams sugar
2 beaten eggs
 1/4 tsp salt
200 grams raisins and chopped nuts
1 tsp vanilla essence

Heat milk to scalding, and pour over the bread cubes. Set aside to cool for some time then add all the other ingredients. Add more milk if too dry. Pour into a buttered baking pan or dish. Bake at 350 degrees for 40-45 minutes or until knife comes out clean. Serve warm with Ice Cream or Vanilla Sauce 
The same pudding can be steamed in a pressure cooker as well.

Monday, July 13, 2015



ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST  is a comprehensive and unique collection of easy-to-follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from Roasts, Cutlets, Croquettes, Pasties, etc, to mouth watering Curries, Side Dishes, Spicy Fries, Foogaths, Biryani and Pilafs, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The sumptuous Anglo-Indian dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry / Bad Word Curry, Pepper Water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumbed Lamb Chops, Anglo-Indian Masala Chops, Pepper Steaks, Beef Country Captain, Ding Ding, Stews, Duck Buffat, Almorth, Brinjal Pickle, Salt Fish Pickle, Fish Padda, etc, which were very popular in the olden days will take one on an exotic nostalgic journey to Culinary Paradise. 


Monday, June 29, 2015



Serves 6     Time required: 45 minutes


6 medium size mackerels cleaned and cut down the stomach
2 big onions chopped finely                                   
2 teaspoons ginger garlic paste 
1 cup thick coconut milk     
3 teaspoons chillie powder
1 teaspoon cumin powder                                      
2 teaspoons coriander powder
½ teaspoon turmeric powder 
Salt to taste
3 tablespoons oil 

Keep the mackerels whole or cut them in half. Clean the mackerels well and fry each one lightly with a pinch of turmeric to make it firm. Keep aside. 
Heat the oil in a shallow vessel and fry the  onions till golden brown. Add the ginger and garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time.  Add the Coconut Milk, salt, and a little more water and bring to boil. Add the mackerels and cook for about 6 to 7 minutes. 
Garnish with chopped coriander leaves and slit green chilies 
Serve with Rice or chapattis.

Sunday, May 17, 2015



Grandma’s Country Captain Chicken was a very popular dish during Colonial times. In those days, authentic well-fed, homegrown country fowls and chickens were used in its preparation,. The dish would take at least 2 hours to cook over a firewood oven till the meat was sufficiently tender, but the curry when done, would be rich and delicious. Legend has it, that this wonderful curry dish was first prepared by the grandmother of a British Army Captain especially for her favourite Grandson using her own home grown Country Fowls. Hence the name Grandma’s Country Captain Chicken
However, there's another version which says that this particular dish was cooked on Country River Steamers and Boats, making use of the water fowls and ducks. .It was purported to be served as a special dish at the Captain's table for his special guests which could have been the British Officers at the time. Here is my Nana’s recipe for Grandma’s Country Captain Chicken

Grandma’s Country Captain Chicken
Serves 6 Preparation Time 30 minutes
1 kg chicken cut into medium size pieces
3 large onions sliced finely
2 teaspoons chillie powder
1 teaspoon turmeric powder
2 tablespoons oil
Salt to taste
1 tablespoon ginger garlic paste
2 sticks cinnamon
4 cloves
2 cardamoms
6 or 8 whole pepper corns
1 Dry Red Chillie broken into bits
2 teaspoons chopped garlic
2 tablespoons tomato puree or tomato sauce

Heat oil in a pan and fry the onions and chopped garlic lightly. Add the chicken and mix in the ginger garlic paste. Saute for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, cinnamon, cloves, cardamom, red chillie, pepper corns, tomato puree / sauce and salt. Mix well and cook for a few minutes till the chicken becomes firm, Add 2 cups of water and cook till the chicken is tender and the gravy is quite thick.
Garnish with chopped coriander leaves. Serve with rice or bread.

Thursday, April 30, 2015


                                     Crab Vindaloo
Serves 6   Preparation Time 45 minutes
6 to 8 medium sized crabs or 5 big ones cleaned and shelled
2 medium sized onions chopped
2 teaspoons chillie powder
2 teaspoons cumin powder
2 teaspoons garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed or chopped finely
2 tablespoons oil

Heat oil in a pan and add the onions and fry till light brown.  Add the garlic paste and sauté for a while. Add the chillie powder, cumin powder, tomato puree and salt and fry for some time.  Add the crabs and the vinegar and mix well.  Add a just a little more water and cook till the gravy is slightly thick.  

Friday, April 17, 2015


 I have a small collection of cookery books published in India in the late 1800s and early 1900s. There were scores of this type of book written for British housewives who were new residents in India. The books are mainly concerned with cooking British food under Indian conditions but some of the books include chapters on cooking curries, kebabs, koftas and  ‘PULOW” (which we now spell as “PALAU’)
I also have a good collection of hand written recipes on bits and pieces of paper that are now falling apart, that have been passed down through generations. There are many recipes where the quantities of ingredients for a particular recipe are mentioned as ‘3 pice ginger, 6 pice cuscus (Kus Kus), 3 pi e cuddalay, ½ anna coriander leaves,41/2 tin pots of water, etc etc. This was exactly how recipes were written in those early days only because, the ingredients for each meal / dish was procured or bought FRESH each day. The corner shops would sell the ingredients in small quantities and the house wife in those days would send the domestic help with a small chit stating the item to be purchased with the price (how many pies or annas) and the cooking would then start for the day. None of the fresh ingredients were bought in bulk and stored as refrigerators etc were yet to be invented. Only the Meat Safe and Doolies were used to keep cooked food safe from Cats and mice over night
 In those days the quantities for each ingredient of a particular dish was specified by its price or in the vernacular weight. The “Tin Pot” for measuring water is the old Cigarette Tin that was used as a measure. I’m appending a photograph of a meat Palau from my grandmother’s collection where her quantities for the ingredients are a mix of all the old measurements of weight as well as in annas. I’m sure many of us have similar recipe books which our grand mom’s wrote in those early times bearing testimony to the long period of evolution that out Anglo-Indian Cuisine has passed through many hundreds of years to what it is today. Hats off to our ancestors! Just what would we have done without them if they hadn’t recorded for posterity, the pioneering dishes of our Community. 

Thursday, April 9, 2015


Ok its now time for an simple and tasty Chicken Fry which I fondly call as NANA'S BO BO FRY. This recipe was my Mum's recipe (which was  a hand me down from her mum)  for a simple Fowl (Chicken) Fry. As little children growing up in Kolar Gold Fields, we loved this Chicken fry  and it was always known as Nana’s Bobo Fry. (We reared our own hens and poultry in those days so the Country Fowls or hens took longer to cook but tasted heavenly). I've adapted the recipe to suit the Farm variety of Broiler chickens  we get now a days. The butter or ghee that was added at the end together with fried curry leaves and raw Onion Rings enhanced the taste of the dish. This versatile dish could be served as a starter or appetizer or as a side dish with Rice. 

Serves 6   Preparation Time and cooking 45 minutes

1 medium sized chicken washed and cut into fairly big pieces
2 teaspoons ginger garlic paste
2 onions ground into a paste
 1 teaspoon salt
1 teaspoon chillie powder
1 teaspoon cumin powder
2 tablespoons vinegar
2 tablespoons oil
1 tablespoon butter or ghee
8 or 10 curry leaves and 2 dry red chillies to garnish (Fry in a teaspoon of butter or ghee) 

Rinse the chicken and make deep cuts in the flesh with a sharp knife. In a bowl mix all the ingredients mentioned above and marinate the chicken with this mixture for 2 hours. Transfer to a suitable pan and cook on low heat till the chicken is tender and semi-dry. Mix in a teaspoon of butter or ghee and let the dish rest for about 15 minutes before serving. Garnish with fried curry leaves and broken red chillies . Serve with raw Onion Rings as a side dish or a snack

Saturday, March 21, 2015


A simple dish of Prawns or Shrimps cooked Anglo-Indian Style. A tasty and delicious  lunch or Dinner Dish. The tangy taste of tomatoes and vinegar will surely make you take second helpings.
Serves 6   Preparation Time  45 minutes
½ kg fresh prawns shelled and de-veined
2 medium sized onions chopped
2 teaspoons chillie powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed or chopped finely
2 tablespoons oil

Wash the prawns well and keep aside.  Heat oil in a pan and add the onions and fry till light brown.  Add the giner garlic paste and sauté for a while. Add the chillie powder, cumin powder, tomato and salt and fry for some time.  Add the prawns and the vinegar and mix well.  Add a little more water and cook till the gravy is slightly thick and the prawns are cooked. Serve with rice or bread.
This Recipe is featured in my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST. 

Thursday, February 12, 2015


Pepper water ( Rasam in local parlance)  invariably forms part of the afternoon meal in Anglo-Indian Homes. It’s usually had with plain white rice and accompanied by either a meat, poultry, or a seafood dish that is generally a dry fry. Pepper water should always be of a watery consistency. Since its good digestive as well, some people like to drink a cup of pepper water after a meal. Here is a simple step by step Recipe for preparing tasty Anglo-Indian Pepper Water. This recipe is featured in my Recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST. 
Serves 6 Preparation Time 20 minutes
2 large tomatoes chopped
1 teaspoon pepper powder  
1 teaspoon chillie powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon coriander powder
Salt to taste
½ cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons tamarind paste   
Cook all the above with 3 or 4 cups of water in a vessel on high heat till it boils. Reduce the heat and cook on low heat for about 5 or 6 minutes. Season as follows with the under mentioned ingredients which should be used whenever a dish is to be seasoned/ tempered.

I small onion sliced
2 red chilies broken into bits
1 teaspoon chopped garlic crushed roughly
½ teaspoon mustard seeds
A few curry leaves
2 teaspoons oil

Heat the oil in a suitable vessel and add the mustard seeds. When they begin to splutter, add the curry leaves, onion, crushed garlic and red chilies and sauté for a few minutes.  Pour the cooked pepper water into this and simmer for 2 minutes.  Turn off the heat.  Serve hot with rice and any dry side dish such as Meat Pepper Fry, Meat Jalfrazie, Chicken Fry, Fried Fish or Prawns or a piece of fried Salt fish 

Friday, January 30, 2015


A simple Anglo-Indian Dish. The sliced onions enhance the flavour and taste of the diced sauteed liver. It can be served as a side dish with Steamed Rice and Pepper water or Dhal or a starter / snack as liver on toast which was the rage during the British Colonial Raj. It tastes best when served 'Sizzling Hot'. By the way, even Doctors  recommend eating liver, as its rich in Iron, Copper, Minerals, Vitamins especially Vitamins A and B 12 for those suffering from anemia and low BP

Serves 6   Preparation Time 40 minutes
½ kg lamb / mutton /beef  / Chicken liver sliced thinly
4 large onions sliced
1 teaspoon chillie powder
1 teaspoon pepper powder 
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon ginger garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder

Wash the liver well. Heat the oil in a pan and sauté the onions lightly. 
Add the sliced liver, ginger garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. 
Cover and simmer on low heat till the liver is cooked.  
Add a little water while cooking if gravy is required.  
Serve hot with Rice and Pepper Water, or as a side dish with Toast or bread.  

Monday, January 26, 2015


Back with the British Bite 
Food is not unlike fashion and the old often comes back into vogue. Right now, you could say Anglo-Indian cuisine is the culinary equivalent of shift dresses, winged eyes and platform heels. The food born at the confluence of the British and Indian cooking traditions was once confined to the Anglo-Indian community, now dwindling in numbers in this country, as many leave for foreign shores. Lately, though, fare from Kolkata’s Bow Barracks, British Raj clubs and railway colonies elsewhere is enjoying the sort of popularity that causes gastro pubs, standalone restaurants and even five-star outlets to put it on their menus.

They borrowed the title of the unique food festival from the well-known glossary of colloquial Anglo-Indian words and phrases which came into use during the British rule. “We kept some of the dishes authentic, while tweaking others to turn them into bar foods,” says Chef Varun. So the popular panthras—mince-stuffed crepe rolls that are crumb-fried—stay true to the original, while the Chingree Samosa is an innovation of prawn Balchao enclosed in flaky pastry and served with mango chutney. To drink, what could be more appropriate than a gimlet or a pink gin of the kind the memsaabs may have sipped a century or more ago.
With more restaurants coming forward to showcase Anglo-Indian cuisine, Bridget White, author of seven cookbooks, including Anglo-Indian Cuisine: A Legacy of Flavours from the Past and Anglo-Indian Delicacies, is much in demand for her expertise. “While it may, on the surface, seem to be merely about adding an Indian touch to a British dish, or the other way around, Anglo-Indian food is subtle and nuanced,” says Bridget. “The combination of spices for each dish is different and must always be freshly prepared if you want to stay true to the original. Masalas are used to enhance the key ingredients, not to distract from them,” she says. Authenticity is also destroyed when too many regional flavours influence the dishes, she says, adding that these are challenges for the chefs attempting to recreate Anglo-Indian fare.
One of the recent Anglo-Indian food festivals she helped with was at the Taj West End in Bangalore, which celebrated 125 years with a series of events celebrating its British Raj origins. The hotel’s executive chef, Sandip Narang, put together a menu that included such favourites as Mulligatawny, Liver and Onions, Potato Captain and Railway Mutton Cutlet. “We also created special menus to be paired with top-of-the-drawer single malts,” says Chef Narang, who revived little-known dishes and gave others a signature twist.
Chef and restaurateur Subhankar Dhar of the award-winning Esplanade in Bangalore, while working with Bengali classics, is also a specialist in the unique cuisine of Kolkata, which has strong Anglo-Indian influences.  “Anyone growing up in Kolkata as I did, knows and loves the dishes of the Anglo-Indian community there. I remember, in particular, the amusingly titled Bubble and Squeak, Steamroller Chicken – which was flattened and crumb-fried – Bengal Lancers’ Prawn Curry and Potluck Casserole, all of which we ate in the homes of our Anglo-Indian friends,” he says. As the cuisine is still considered niche, a full-scale restaurant may not be commercially viable. “However, food festivals and special menus are a great way to celebrate these dishes,” adds Subhankar.

Sunday, January 18, 2015



1 kg Ground pork (add a sufficient amount of small finely cut pieces of Fat to the mince)
2 pieces cinnamon about 1 inch each 
4 cloves 
1/2 teaspoon nutmeg powder
Salt to taste
2 teaspoons pepper corns 
1 teaspoon garlic paste
2 tablespoon chopped coriander leaves (optional)
Sufficient quantity of casing for stuffing the sausages

Roughly powder the cinnamon, cloves and pepper. Mix all the ingredients together well and stuff into the casing. Grill or Fry when required. These sausages should be kept in the refrigerator and used up within 2 weeks as no preservatives have been used.

Thursday, January 1, 2015


Brown Windsor soup is a hearty meat soup which is a legacy of the British to us. Its generally prepared with either Beef or Lamb Steaks, and vegetables such as carrots, parsnips, turnips etc. Traditionally a cup of Red Wine or Madeira is to be stirred into the soup before serving it at the table. This soup is a whole meal in itself with a couple of slices of toast.

 Serves 6     Preparation and Cooking Time : 1 hour

2 tablespoons butter
½ kg tender beef or lamb cut into steaks
2 medium onions, peeled and sliced
2 carrots, peeled and sliced
2 or 3 parsnips or turnips peeled and sliced (optional)
1 cup cauliflower florets
2 tablespoons plain flour / maida
2 pieces of cinnamon
3 tablespoons butter
Salt to taste
1 teaspoon ground pepper / pepper powder
1 teaspoon chili powder
1 cup Red wine (optional)

Cut the beef and mutton into small very pieces and then roll in the flour. Heat the butter in a suitable pan and add the sliced onions and cinamon and fry till the onions turn light brown. Add the cut vegetables and  the beef or mutton steaks and stir fry for about 5 minutes till the meat turns brown.  Add all the other ingredients and about 8 to 10 cups of water and simmer on low heat for about one hour or till the meat is well cooked. Remove the meat and keep aside. Puree the soup through a sieve or strainer. Mix in the cooked meat and a glass of red wine or maderia. Serve the soup piping hot with assorted breads and rolls. 

Monday, December 22, 2014



23rd December 2014

Bring on the batter   Bridget Kumar,Dec 23, 2014, DHNS:

I have always associated Christmas with the smells, sounds and sights of the season. It brings back the memories of my hometown — Kolar Gold Fields. 

The smell of the decorated pine Christmas tree in the sitting room, the enticing aroma of Christmas cakes being baked and the ‘kalkals’ and rose cookies being fried, the sight of all the Christmas decorations, buntings and the soothing sounds of Christmas carols — I have great memories of everything and all these are a part of the wonder of Christmas.

My mother would start the preparation of the traditional sweets and treats that are a part and parcel of Christmas a fortnight in advance. Kalkals, rose cookies, fruit cakes, coconut sweets, the Christmas pudding, bole cake, dodol, bebinca, marzipan, peanut fudge, cashewnut fudge and rice crispies were some of the goodies that were prepared in abundance by her. The delicious aroma of these goodies would drift through the house and neighbourhood.

I am sharing the recipes of two of my favourite Christmas delights — kalkals and Christmas cake.

 As kids, we would wait for the Christmas holidays to begin so that we could all help my mother in the preparation of sweets. We would all sit around the dining table and each of us would take a lump of dough and spread it on a fork to make as many kalkals as possible with it. These kalkals were like small shells and we would also cut out various other shapes like hearts, clubs and diamonds with the help of cutters.

 It was fun competing with each other to see who made the most. As soon as we completed a good number my mother would start frying them till all were fried and a huge heap was kept in basins and trays on the table. Once cold, she would make the frosting by pouring hot sugar syrup on the kalkals. We had a lot of fun helping her and sometimes even our non-Christian friends would join the fun. Of course, a good portion of the fried kalkals would go into our mouths in the process!

The Christmas spirit would set in early thanks to the Christmas cake. The earlier it is prepared with your choice of liquor, the more delicious it turns out to be. Most Anglo-Indian families have their own recipe for Christmas cake, which is usually handed down through generations. Candied fruit, plums, currants, raisins and orange peels are dexterously cut and soaked in rum or brandy a few weeks in advance. Nuts are peeled and chopped and the whole family comes together to make the Christmas cakes.

In our family, different tasks would be allotted to each person — while one whipped up the eggs, another creamed the butter and sugar. A person with strong arms would do the final mixing and stirring. After the cake batter was poured into the tins, the real fun would begin with everyone fighting to lick the leftover batter in the mixing bowl and on the spoons and spatulas! 

Recipe for Kalkals
  (Serves six)

n Refined flour - 1 kg
n Eggs (beaten well) - 6
n Milk or thick coconut milk - 2 cups
n Salt - 1 teaspoon
n Sugar - 300 grams
n Baking powder - 1 teaspoon
n Oil for 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 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 one cup of sugar with half cup of water and when the sugar syrup crystallises, pour over the kalkals and mix well. Store in air-tight boxes when cold.

Christmas cake 
Refined flour or plain flour - 500 grams
Dark brown sugar - 300 grams
Unsalted butter - 500 grams
Mixed dried fruits (black currants, raisins and sultanas chopped finely and soaked in rum or brandy before hand) - 500 grams
Chopped orange / lemon peel - 100 grams
Lemon or orange zest - 1 tablespoon
Salt - ¼ teaspoon
Nutmeg powder
- ½  teaspoon
Cinnamon powder - ½ teaspoon
Eggs (beaten) - 4
Milk (optional) - 4 tablespoons
Baking powder - 1 teaspoon
Vanilla essence/extract - 1 teaspoon
Black currant jam or orange marmalade - 2 tablespoons
Black treacle syrup or date syrup  (optional) - 2 tablespoons

Heat the oven to 150°C. Remove the chopped fruit from the rum, drain and keep aside. Sift the flour, baking powder, cinnamon powder, nutmeg powder and salt together.

Dust the orange/lemon peel and the chopped soaked fruit with a little flour. Cream the butter and sugar well. Add the beaten eggs, treacle/date syrup, vanilla essence, orange/lemon zest and mix well.

Now add the black currant Jam/marmalade, orange/lemon peel and chopped fruit. Slowly, add the flour and mix gently till all the ingredients are combined well. If the mixture is too thick, add a little milk.

Pour into a greased and papered baking tin and bake in a slow oven for about one hour or more. Check if cooked by inserting a tooth pick. If the tooth pick comes out clean, your cake is ready.

Remove from the oven when done and set aside to cool. When the cake is completely cool, poke all over with tooth pick and drizzle brandy or rum.  Repeat once in every week or ten days if you are preparing in advance. Wrap in foil paper. This cake will last for months if stored in an air-tight container. 

Tuesday, December 16, 2014


Coconut Sweet / Coconut Candy / Coconut Fudge / Coconut Barfi - call it whatever name you want. A simple and easy recipe for a timeless Anglo-Indian Delicacy. Bursting with the goodness of fresh grated (scraped ) coconut, sugar and milk and a hint of vanilla essence. This baby pink sweet will rekindle nostalgic childhood memories of helping to stir the sweet while its being prepared to greasing the big plate the molten pink lava would be poured on to and finally to scraping and licking the residues left in the dekshi!!! 

Makes 30 pieces    Preparation time 1 hour
2 cups grated coconut                           
3 cups sugar                                         
½  cup milk
½ cup condensed milk                           
1 teaspoon ghee or unsalted butter
½ teaspoon vanilla essence or extract                
½ teaspoon food colour either pink or green

Melt the sugar with the milk and condensed milk in a thick bottomed vessel. Add the grated coconut and mix well. Cook till the coconut is soft. Add the vanilla, essence, food colour and ghee / butter and mix well. Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. Pour on to a greased plate and cut into squares.


Monday, December 1, 2014


Serves 6 Preparation Time 45 minutes
1 kg shark fish without the skin and bones cut into pieces or any other fleshy fish such as Seer, King Fish etc
3 onions minced well
2 green chilies minced
2-teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
2 teaspoons ginger garlic paste
4 tablespoons oil
Salt to taste
Wash the fish pieces well then boil in a little water with a pinch of turmeric and a little salt till soft. 
Drain the water, and crumble into mince when slightly cold.  
Heat oil in a pan and fry the onions till golden brown. Add the garlic ginger paste, green chillies, chillie powder, cumin powder and turmeric powder and fry for a few minutes till the oil separates. 
Now add the boiled fish mince and mix well. Add salt to taste. Cook on low heat turning all the time till it turns a nice brown colour.  
Serve with White Steamed Rice and Pepper Water or as a side dish with bread or any other Indian Bread 

Friday, November 28, 2014


THE SHRILANKA DAILY MIRROR          2014-10-30 16:08:45

The Bridget White Diaries
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You call them Burghers, we call them 'Anglo-Indians'. Just like in Sri Lanka,  this is a community of mixed ancestry: Portuguese, Dutch, British and - Indian.  After independence in 1947, the Anglo-Indians began to shrink. There was a variety of reasons. Some of it was social ostracism by other Indians : especially towards those with European skin-tones and features. Thousands also left simply to seek better prospects: mostly in Australia, England, the United States and Canada.  

But along with them,  their unique, amalgamated cuisine too, threatened to say goodbye to India. The British Shepherd's pie (the Indian curried version being 'cottage pie'),  mutton or beef glace (which, to Indian cooks, came to be known as 'glassy'), : many of the delights common in thousands of Indian households began to be replaced by the ubiquitious, tandoori clay-oven cuisine of the Indian North. Punjabi butter chicken took the place of the Sunday lamb roast,  paneer (cottage cheese) replaced glazed baby carrots and new potatoes: In restaurants, on flights, in homes: the culinary genre born of the marriage of western and eastern cultures began to wither up and die.

That is, till Bridget White-Kumar sat up and decided to do something about it.  White-Kumar was born to British, Portuguese and Dutch ancestry and grew up in Karnataka in southern India.  The Whites decided to stay put in their home country. "This is where we belong and we are well integrated into the mainstream," says White-Kumar, even as she stirs a sauce, chops onions and keeps an eagle eye on a roast in the oven.
Her sprawling kitchen is like an impressive workshop, with every tool and implement needed by a master-chef.  After all and even though she is 62 and a grandmother, Bridget White-Kumar is not only a home-maker. She is also a food consultant to various five-star hotels across India and the author of seven best-selling recipe books on Anglo-Indian cuisine, whose condensation into one, UK-published volume, won her the 2012 Gourmand World Cook Book Award for 'The best culinary history book in India".
"Many of the older generation cooked from intuition and memory rather than from a written recipe," says White.  "In these days of instant mixes, few find the time for even a simple meal, let alone the traditional dishes of our forefathers. That's when I decided to compile the recipes and preserve the very unique heritage of our cuisine."
Even non Anglo-Indians who grew up in India's army cantonments of the sixties are die-hard fans of White-Kumar's commendable venture. Due to the great number of Anglo-Indians in military service, it is their cuisine that dominated club kitchens  From the quirkily named 'pepper water' to 'sheep's head curry', from 'trotters in gravy' to 'washerman's pie', White-Kumar's recipes evoke aromatic nostalgia and memories of kitchens filled with clouds of steam,  tantalizing spirals of spices and the pleasing sight of well-marinated cuts in old-fashioned 'meat-safes'.  It was an epoch of coalescence, of brown gravies and mango chutneys that gave the inherently contradictory occidental-oriental relationship an extraordinary and entirely tasty culinary genre of its own.

White's collection includes selections dedicated to roasts, casseroles and bakes, snacks, egg delicacies but also one entirely for vegetarians and even recipes for home-made wines. Besides the modestly-priced collection of seven books (USD 10,- each) which can be ordered directly from White at or,  the indefatigible and ever-smiling queen of the kitchen also writes a highly popular

"Try my recipes," she says shyly, as she turns an upside-down pudding inside out, pineapples glistening and browned to perfection. "I promise you not only a gastronomic delight but also a rendezvous with history."

Text by Padma Rao Sundarji in New Delhi

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