I'm just back from Jaipur where I conducted a Cooking Training Workshop for 3 days from the 24TH TO 26TH August 2015 on Colonial Anglo-Indian Cuisine at the Sujan Rajmahal Palace for around 20 of the Chefs and Khansamas of the various Hotel properties of the Sujan Luxury Group such as Sher Bagh Ranthambhore (the tiger Camp), The Serai Jaisalmer (Desert Camp), Jawai the Leapord Camp, and the Rajmahal Palace Jaipur. Had an amazing and out of this world experience at the Rajmahal Palace and a fulfilling and wonderful teaching session sharing Classic Colonial Cuisine to a very receptive and eager to learn batch of learners. Many thanks to Mr. Yusuf Ansari for giving me this wonderful opportunity.
#angloindiancuisine, #bridgetwhite, #angloindianrecipes, #Sujanluxury
Old Colonial Anglo-Indian Dishes that were recreated and demonstrated were The Dak Bungla / Bungalow Mest Curry, Grandma's Country Captain Chicken, Railway Mutton Curry, Lamb Chops, Pork Vindaloo, Chicken Vindaloo, Junglee Pilaf, Coconut Rice, Lamb Mince Ball Curry, Butter Parsley Rice with Nuts and Raisins, Mince Fricadels, Fish Rissoles, Egg Chops, Mince Curry Puffs, Lamb Mince Panthras, etc.
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