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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


For copies contact: Bridget Kumar Tel: +919845571254 Email: / A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Sunday, March 1, 2020


500 grams mince meat either beef or mutton 
3 onions sliced
1/4 teaspoon turmeric powder
salt to taste 
1 teaspoon ginger garlic paste
2 teaspoons Pepper powder
2 tablespoons oil

Mix the mince with 1/2 teaspoon pepper powder, 1/4 teaspoon turmeric, 1/4 teaspoon salt and 1/2 teaspoon ginger garlic paste 

Heat the oil in a suitable pan and fry the onions till golden. 
Add the ginger garlic paste, turmeric, and pepper powder and fry for a few minutes. 
Add 2 cups of water and mix well. Bring to boil. When the gravy is boiling well, reduce heat and drop in the meat balls one by one. 
Shake the pan so that the mixture covers all the balls well. 
Cover the pan and cook on medium heat for about 10 to 15 minutes till meat balls are cooked and the gravy thickens.
Remove and let it rest for a few minutes.
Serve with Rice or Bread.

Thursday, February 27, 2020



500 grams  of cleaned and jointed crabs 
3 onions sliced
 1/4 teaspoon turmeric powder
1/2 teaspoon salt 
1 teaspoon coriander powder
1 teaspoon ginger garlic paste
2 teaspoons Pepper powder
2 tablespoons oil

Marinate the crabs with all the above ingredients except the onions and oil.
Heat the oil in a suitable pan and fry the onions till golden. 
Add the marinated crabs and a cup of water and mix well.
Cover the pan and cook on medium heat for about 10 minutes till crabs are cooked and the gravy thickens.
Remove and let it rest for a few minutes.
Serve with Rice or Bread.

Sunday, February 2, 2020


A Trifle is a dessert dish invariably made from thick custard, fruit, sponge cake, fruit juice or jelly and whipped cream.  These ingredients are usually arranged in layers in a beautiful glass dish with the sponge cake forming the bottom layer. The earliest known recipe for “Trifle” was published in a book called "The good housewife's Jewell" by Thomas Dawson. in 1596 in England. The ingredients for this first Trifle Recipe was thick cream flavoured with sugar, ginger and rosewater pored over slices of Sponge Cake. Sixty years later, milk custard was added to the list of ingredients and the custard was poured over alcohol-soaked bread.
A Trifle Pudding is often used for decoration as well as taste, incorporating the bright, layered colours of the fruit, jelly, jam, and the contrast of the creamy yellow custard and white cream. Some trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. These Trifles are known as ‘TIPSY TRIFLES” The Non-alcoholic versions may, instead use fruit juices or soft drinks such as ginger ale, lemonade etc as the liquid is necessary to moisten the cake layers.
Trifle Puddings are often served in Anglo-Indian Homes at Christmas time, sometimes as a lighter alternative to the much denser Christmas pudding. No specific recipe need be followed for preparing a Trifle. It all depends on the availability of the ingredients. One can mix and match in a Trifle and just innovate. The contents of a trifle can be varied according to one’s choice. Here is a step by step Recipe for a simple Trifle. 

300 grams sponge cake 
4 tablespoons mixed fruit jam 
1 large tin of canned mixed fruit or 2 cups of chopped fresh fruit of your choice
1 cup prepared jelly
500 ml fresh cream 
500 ml whipped cream 
1 cup prepared custard 

1. Whip the fresh cream and whipped cream separately to soft peaks consistency 
2. Drain the excess syrup from the canned fruits. Mix 2 tablespoons of jam to this fruit syrup and mix well. (If using Fresh Fruit then use a cup of apple juice or any other fruit juice). Divide the fruit into 3 portions 
3. Using a sharp knife, slice the cake horizontally into a layer so that it fits the bottom of the bowl in which the pudding is to be set. 
4. Spread the layer of cake liberally with jam. 
5. Place the cake layer in the glass bowl and soak with the fruit syrup Press down firmly down. 
6. Now spread a layer of the fruit over the soaked sponge cake layer. 
7.Top this layer with one portion of the fresh Cream. 
8. Repeat a second layer of the fruit.
9. Top this fruit layer with the custard
10. Repeat a third layer of fruit 
10. Now spread a layer of whipped cream using a spatula. 
11. Garnish with cubes of jelly, cut fresh fruit, cherries, walnuts etc.
Chill and serve when required.

Friday, January 31, 2020



1 kg chicken cut into medium size pieces (either broiler or country chicken)        
3 onions chopped finely
2 large tomatoes chopped                                  
2 teaspoons ginger garlic paste
1 teaspoon coriander powder                             
1 teaspoon turmeric powder                                 
½ cup grated coconut 
2 small pieces cinnamon bark
3 cloves
2 cardamoms
Salt to taste
2 teaspoons chopped coriander leaves              
2 teaspoons chopped mint leaves
3 tablespoons oil                                                 
2 teaspoons chilly powder
2 tablespoons curds
2 potatoes peeled and cut into quarters 

Grind the coconut, cinamon, cloves, cardamom and half the onions to a smooth paste.

Heat oil in a pan and fry the remaining onions till golden brown. Add the ground paste and fry for about 5 minutes on low heat. Add the chillie powder, ginger garlic paste, coriander powder, turmeric powder and tomatoes and keep frying till the tomatoes are reduced to pulp. Now add the chicken and curds and mix well. Add salt, mint and coriander leaves, potatoes and 2 or 3 cups of water and simmer till the chicken is cooked and gravy is thick.  Serve hot with rice or chapattis.

Tuesday, December 31, 2019


MEAT PEPPER FRYMeat pepper Fry is a favourite and popular meat dish that is prepared very often in Anglo-Indian Homes. It could be prepared with either beef, mutton, lamb or pork. It is often an accompaniment with Pepper Water and Rice or Dol Curry (Dhal) and Rice. Goes well with Bread or dinner rolls or a Chapattis as well. It is also the perfect dish when recovering from the flu. This recipe is featured in my cookery book 'Anglo-Indian Cuisine - A legacy of Flavours from the Past'
½ kg Meat either Beef, Mutton or lamb (I used Mutton)
3 teaspoons fresh ground pepper
1/2 teaspoon turmeric powder
1 teaspoon chopped ginger
2 big onions sliced finely
3 tablespoons oil
3 large potatoes, peeled and cut into quarters
Salt to taste

Heat the Oil in a pan and sauté the onions and chopped ginger for a few minutes till the onions turn light brown.
Add the meat, salt, turmeric and pepper powder and mix well.
Fry for 5 minutes on low heat turning the meat well till the pieces get firm.
Add sufficient water and the potatoes and cook on medium heat till done.
Continue simmering on low heat till all the water is absorbed and the meat and potatoes are brown.
Serve hot with bread or rice.
Alternatively, the same dish could be prepared in a pressure cooker. Turn off the heat after 15 minutes and let the pressure die down before opening the pressure cooker. Dry up any excess gravy before serving.

Monday, December 9, 2019

A Typical Anglo-Indian favourite since ages. Succulent tender Lamb Chops, marinated in a pepper – garlic sauce
1kg either lamb or Mutton Chops
1teaspoon chopped ginger
1 teaspoon chopped garlic
2 tablespoons vinegar
2 large onions sliced fine
2 or 3 green chilies sliced lengthwise
3 tablespoons oil
3 or 4 teaspoons fresh ground pepper or pepper powder
Salt to taste
Marinate the Chops with the pepper powder, vinegar and salt for about 30 minutes. Heat oil in a large pan and sauté the onions and green chilies for a few minutes. Add the chopped ginger and garlic and fry for about 3 minutes. Now add the marinated chops and mix well. Add sufficient water and cook till the Chops are tender and soft and the gravy dries up. Garnish with onion rings.

Friday, November 8, 2019


I’ve just finished a culinary training session in Colonial Anglo-Indian Dishes for the chefs and staff at ‘Anglow’of the Collins Hospitality Group in Khan Market Delhi and curating a new Winter Menu for the Restaurant showcasing the culinary legacy of Anglo-Indian Cuisine concentrating more on popular dishes cooked and relished in Anglo-Indian Homes. We recreated and brought to life forgotten foods and simple dishes of yore such as Ding Ding made with marinated pieces of Duck, Hearty Stews and Broths with a dash of Wine, Devil Fries and Vindaloo, Rissoles and Potato Chops, Cheesy Bakes and Apple Crumble etc.
I wish to convey my sincere thanks to Mr Ajit Singh and Chef Michael Swamy for giving me this opportunity to be part of this wonderful experience. My thanks also to Chef Krishna Gupta, Chef Ranjit, Chef Shalini and all the other staff of Anglow for their co-operation and eagerness to learn and bring out these dishes exactly as I taught them. It was evident that the food was enjoyed and appreciated by the select guests at the Preview of the new Winter Menu last night. It was truly a memorable experience. I’m sure the staff will continue to bring out these Anglo-Indian Delicacies. I’m sad to bid goodbye to them.
‘Anglow’ is located in the heart of the legendary Khan Market, Delhi and is an Anglo-Indian themed Kitchen and Whiskey Bar. The ambience and decor are outstanding and perfect for any occasion. So do visit . You won’t be disappointed
Sharing a few memorable moments
Ajit Singh #Anglow

Celebrating Anglo-Indian Cuisine - A Feature on me in the Business World 08/11/2019

Bridget White Kumar, a chip off the old block has been carefully preserving Anglo Indian cuisine through her books and collaborations with the hospitality industry. Her desire to fuse her passion with the need to keep her legacy going had her formally tread this path with gusto from the year 2000 when she left her full-time job at a national bank. Here in the capital to help curate a winter menu at the only-of-its kind restaurant Anglow, she says, “I am happy to be a part of any endeavour that strives to preserve and promote the culture. It is nice to see a renewed interest in the cuisine that is close to my heart.” Bridget reminisces of her time growing up in the Mining colony of Kolar Gold Fields where the meals would be a staple of curries made of seasonal vegetables and meat, stews, “fugad” or stir-fried vegetables and milk pudding that was the ultimate “comfort food”. Later the family shifted to Bengaluru for better opportunities and she continued to cook and take pride in her roots, feeding all those who showed the narriest of interest.

She narrates that Anglo-Indian cuisine evolved over many hundred years was the result of reinventing and reinterpreting the 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 multicultural and hybrid heritage of the new colonial population. The cuisine developed differently from region to region, according to the local offerings. Bridget enlightens, “Even when it comes to the oil, in Kerala the same dish could be made with coconut oil, In the North with gingerly oil and in places like Calcutta mustard oil.” Some of the familiar creations that became local culture would be the Railway cutlet or the Calcutta chops that are now almost street food.

With winters almost here, Bridget throws light on what comprises a typical “winter fare”; “Roasts, Soups, Stews, Baked Dishes and Casseroles made with meat. Fish and poultry are normally Winter Dishes using more of pepper, ginger, and root vegetables. Dry fruits and nuts are used in cakes and puddings.” Christmas time, of course, is that time when every family challenges their culinary skills. A typical Christmas lunch at an Anglo-Indian home, Bridget tells us would be “a large meal comprising of a Meat Pulao, Chicken Curry, Stuffed Roast turkey or Chicken Roast, Pork Vindaloo, Duck Vindaloo, steamed vegetables, mashed potatoes, bread, dinner rolls, Christmas pudding, cakes, sweets of all kinds, all washed down with a glass or two of Grape Wine, Ginger Wine or a peg or two of whiskey, brandy or other liquor.

Sunday, November 3, 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.

Wednesday, September 18, 2019


                                                                                 This Casserole Dish is the perfect Breakfast combination of Eggs, Bread and sausages mixed together with cheese and baked golden in this delightful and easy to make hearty breakfast Casserole. Delicious and smooth. It goes so well with a steaming cup of coffee and a slice of toast if you like. This dish could be customised to suit one’s taste and liking by substituting meat mince or even vegetables, etc instead of the sausages.
250 grams sausages, either chicken or pork – Cut into medium size bits
3 Eggs
4 Slices of any bread of your choice – cut each slice into one-inch cubes
½ cup grated cheddar cheese
2 cups milk
2 tablespoons oil
1 small onion, chopped finely
1 large tomato, chopped finely
½ capsicum either green or red, chopped (optional)
½ teaspoon ground pepper / pepper powder
Salt to taste

1. Heat the oil in a pan and fry the onions till golden brown. Add the sausages and fry till brown. Add the tomatoes, capsicum, pepper and salt and saute for a few minutes. Turn off heat and leave aside.
2. Beat the eggs in a large bowl. Add the milk and whisk once or twice.
3. Fold in the bread, grated cheese and cooked sausage mixture and mix gently.
4. Pour this mixture into a greased oven proof baking dish (6x9 inches) and leave aside for about 2 hours or overnight in the fridge.
5. Preheat the oven to 180 degrees C and bake for 40 to 45 minutes until a knife inserted in the centre comes out clean.
6. Enjoy it with a steaming cup of coffee and the morning News Paper

Wednesday, August 28, 2019


(Medium sized Shrimps simmered in a coriander and mint gravy - The fresh taste of coriander and mint forms an excellent starter or appetiser to a great meal)
 Serves 6    Time required: 45 minutes
1 kg medium size prawns 
2 teaspoons ginger garlic paste
4 green chilies                                                   6 tablespoons coriander leaves
2 tablespoons mint leaves 
1 teaspoon cumin seeds
3 cloves
A one inch piece of Cinnamon bark 
½ teaspoon turmeric powder
Salt to taste                                                   
3 tablespoons oil                                 
2 onions sliced finely 

Grind the green chilies, coriander leaves, mint, cinnamon, cloves, and cumin seeds to a smooth paste in a blender. 
Heat oil in a suitable pan and fry the onions till golden brown. 
Add the ginger garlic paste and turmeric powder and fry for a few minutes, then add the ground paste and salt and mix well. Keep frying on low heat till the oil separates from the mixture. Add the Shrimps and cook for around 7 or 8 minutes till the Shrimps are cooked and the gravy is very thick. 
Serve as a side dish or as a starter 

Tuesday, August 13, 2019


Serves 6   Preparation and Cooking Time 45 minutes
½ kg Mutton / Lamb Mince
2 big onions chopped
1 or 2 teaspoons mild chillie powder 
1/2 teaspoon coriander powder
½ teaspoon turmeric powder                 
2 teaspoons ginger garlic paste
1teaspoon chopped ginger                   
2 green chilies chopped
2 tablespoons coriander leaves           
2 or 3 tablespoons oil
Salt to taste                                          
2 one inch pieces of cinnamon 
2 potatoes boiled, peeled and cut into quarters
Heat the oil in a pan and fry the onions, cinnamon, chopped ginger and green chillies till golden brown.
Add the mince, ginger garlic paste, coriander powder, turmeric powder, chillie powder and salt and mix well. 
Let it fry for a few minutes.
Add the chopped coriander leaves and cook on low heat for about 20 minutes to ½ an hour till the mince is cooked and all the water evaporates. 
Add the boiled potatoes and simmer for just 2 or 3 minute for the potatoes to absorb the flavours and the mince is almost dry and gives out a nice aroma. 
Serve hot with rice or bread or chapatis 

Thursday, June 20, 2019


A favourite curry dish in many Anglo-Indian homes. Anglo-Indian Cuisine over time, took on many regional influences and a lot of local ingredients were added depending on the region. Many local words were incorporated in their conversations and new names were given for almost everything depending on how they were able to pronounce the vernacular words. One example would be The Tamil and other South Indian word ‘KAI’ meaning ‘vegetable’ which eventually became ‘Coy’ in English. Vegetables such as ‘BANDICOY’ for lady fingers / Okra”’ from the Tamil Word ‘Vendaikai, or the Kannada word ‘Bendaykai, etc, became part and parcel of Anglo-Indian Cuisine
½ kg beef or mutton / lamb cut into medium size pieces
½ kg tender Ladyfinger / Okra / Bandycoy 
2 onions chopped finely
1 teaspoon ginger garlic paste
2 teaspoons mild chillie powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder 
2 medium size tomatoes chopped
1/2 cup coconut paste or coconut milk 
2 tablespoons oil
Salt to taste
Wipe the lady’s finger / okras with a dry cloth then cut them into 2 inch pieces. Discard the ends. 
Boil the meat with sufficient water and a little salt till tender. 
Heat oil in a pan and add the onions and fry till golden brown. Add the tomatoes, chillie powder, salt, coriander powder, cumin powder and ginger garlic paste and sauté for a few minutes till the tomatoes turn pulpy and the oil separates from the mixture.
Add the coconut paste or coconut milk and stir fry for 2 or 3 minutes.
Now add the lady’s fingers / okra and the boiled meat and mix well. Add the left over meat stock / soup or 1 cup of water and cook on low heat till the lady’s fingers / okras are just cooked, taking care not to overcook them. 
Serve as a main curry with rice.

Saturday, June 8, 2019


Pickles, Relishes and Chutneys add zest to a meal and Anglo-Indian Cuisine has many of them in its repertoire. Pickles and chutneys form an important and sometimes necessary accompaniment to any meal. They add sparkle and tingle to enliven up the meal and they stimulate the appetite with their tangy and spicy flavour.
The secret of a good pickle is the combination of spices such as chillies, fenugreek and mustard either crushed or ground. Pickles are generally made in summer since they should be kept in the sun for some time. Unlike chutneys pickles have a longer shelf life and can be stored for more than a year without spoiling.

1. BRINJAL PICKLE (Aubergine / Egg plant Pickle)

1 kg long purple or green Brinjals or 1 large seedless one
3 tablespoons chillie powder
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 tablespoon cumin powder
1 teaspoon turmeric powder
1 cup Sesame oil refined oil
1 cup of sugar
2 tablespoons salt
Wash and dry the Brinjals well and cut them into medium size pieces. Heat the oil in a pan. Add the ginger and garlic and sauté on low heat for a few minutes. Add the chillie powder, mustard powder, cumin powder, and turmeric powder and fry for a minute. Now add the Brinjals and salt and cook for 5 to 6 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and till the brinjals are just cooked. Cool and store in bottles.


6 medium sized mangoes
3 tablespoons chillie powder
1 tablespoon fenugreek seeds ground coarsely  
½ teaspoon turmeric powder
4 tablespoons salt
1 tablespoon mustard powder
1 cup Sesame oil or refined oil
½ cup vinegar
½ cup sugar
Wash and dry the mangoes well. Cut them into medium size pieces. Throw away the seeds. Mix the mango pieces with the turmeric, chillie powder, salt, fenugreek powder, mustard powder, sugar and vinegar in a stone jar and leave in the sun for a week. Shake the jar everyday so that all the mango pieces soak well. After a week, heat the oil in a pan till smoky. Cool and pour over the pickle in the jar. Mix well. The pickle is now ready for use.


20 medium sized limes
1 cup of sugar
3 tablespoons chillie powder
3 tablespoons salt
1 teaspoon mustard powder
½ teaspoon powdered fenugreek seeds
½ cup of vinegar
3 tablespoons oil
Cut each lime into 6 or 8 pieces, keeping 6 aside to squeeze out the juice. Steam the limes in hot water for 5 minutes till slightly soft. Dry and Cool for some time. Now mix all the ingredients, and the juice of 6 limes with the steamed lime pieces in a pickle jar. Mix well and leave in the sun for a week. The changed appearance of the limes will show that the pickle is ready for use.


½ kg Goose Berries (Star Variety)
2 tablespoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
2 tablespoons salt
 2 tablespoons vinegar
1 tablespoons sugar

Wash the gooseberries and dry them well. Soak them with salt and leave them in the sun for about 2 hours each day for a week. When the gooseberries shrivel up and change colour add the chillie powder, cumin powder, turmeric powder, vinegar and sugar and mix well. Use when required.