ANGLO-INDIAN FOOD FESTIVAL AT THE HYATT CENTRIC BANGALORE
The
Hyatt Centric, Bangalore is holding an Anglo-Indian Food Festival - ‘Colonial
Capers from the Cantonment’ from 22nd February to 3rd March 2019 - bringing
back Nostalgic and Culinary Delights of old Colonial Anglo-Bangalore at their
Bengaluru Brasserie.
I
am assisting them in bringing back to life the old Colonial and popular
Anglo-Indian dishes that will take one back down memory lane of the by-gone
Era. I have curated 5 special menus of the old popular dishes for a ’la
Carte Lunches and Buffet Dinners. The special dishes from this festival include
Colonial Dishes such as the Railway Mutton Curry, The Dak Bungalow Curry,
Grandma’s Country Captain Chicken, Potato Chops, Colonel Standhurst’s Beef
Curry, Pork Country Captain, Bengal lancer’s Shrimp Curry, Pork Bhooni, Meat
Jal Frezie, Devil Pork Curry, etc, and typical Anglo-Indian Dishes such as
Saffron Coconut Rice, Junglee Pilaf, Meat Ball Curry (Bad Word Curry), Devil Chutney,
Doll Curies, Vegetable Curries and side dishes, etc.
The
Menu varies slightly each day both for lunch and the dinner buffet so that a
wider variety of Anglo-Indian Dishes are featured.
A
selection of the set menu that was served for lunch consisted of the following:
Starters
were Pepper Chicken Bites, Vegetable Panthras (crumbfried panrolls stuffed with
sautéed veggies) and lamb mince Potato Chops. Mains took us to Railway Mutton
Curry, Anglo-Indian Meat Ball Curry or Bad Word Curry, Anglo-Indian Doll Curry
(Dhal was always pronounced as Doll by us), Pepper Ladyfingers Fry (Bandy Coy)
and Saffron Yellow Coconut Rice) and White Steamed Rice. A selection of
Anglo-Indian pickles and relishes and our very own Devil Chutney added zing to
the meal together with short glasses of Anglo-Indian Pepper Water. The Superb
meal was rounded off with a selection of desserts such as steamed ginger
pudding, bread pudding, Trifle and Kal Kals served portion wise.
A
selection of the dishes on the Buffet at the on-going Anglo-Indian Food
Festival at the Hyatt Centric Bangalore were:
Starters
and short eats from the Live counter such as Pepper Chicken Bites, Corriander
Chicken Nibbles, Cutlets, Lamb Mince Panthras, Vegetable Panthras (Crumb-fried
pan-rolls stuffed with sautéed lamb mince or veggies) and lamb mince Potato
Chops.
The
Buffet had Mulligatawny Soup, Meat and Vegetable Broth, Army Camp Soup, Lantil
Soup, Chicken in Red Wine, Country Captain, Railway Mutton Curry, Dak Bungalow
Chicken, Fish in Green Masala, Pork Vindaloo, Junglee Pulaf, Anglo-Indian
Pepper Water, Meat and Vegetable Broth, Beef Chops, Pepper Chicken, Fish Curry,
Lady Finger Pepper Fry, Drumstick and Potato Curry, Tomato Pulaf, Cheesy Cauliflower
Bake, Saffron Coconut Rice, Bad Word Curry, etc. etc, etc along with mouth-watering
Desserts such as Trifle Pudding, Bread and Butter Pudding, Blancmange, Embassy
Pudding, Pears stewed in Red Wine etc, etc, along with a wide selection of
breads and buns - a real feast at the Dinner Buffet
All
credit goes to Chef Manish, Chef Babu Ram, Chef Debaditya and their team for
their excellent interpretation of my recipes, and bringing out these old delicacies
perfectly each day. Chef Manish adds his own special touches to make the whole
experience memorable. Not forgetting Anum Ajani, Preetam Rai, and all at the
Hyatt Centric Bangalore.
