ANGLO-INDIAN WINTER MENU AT ANGLOW, NEW DELHI

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

http://www.businessworld.in/article/Celebrating-Anglo-Indian-Cuisine/08-11-2019-178656/

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.

CHICKEN STEW

ANGLO-INDIAN CHICKEN STEW
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
Ingredients

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.