ANGLO-INDIAN MEAT PEPPER FRY

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'

Ingredients

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.

ANGLO-INDIAN PEPPER LAMB CHOP

A Typical Anglo-Indian favourite since ages. Succulent tender Lamb Chops, marinated in a pepper – garlic sauce

Ingredients:

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.

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.

SAUSAGE, EGG AND BREAD BREAKFAST CASSEROLE

SAUSAGE, EGG AND BREAD BREAKFAST CASSEROLE
                                                                                 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.
Ingredients
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

SHRIMPS IN GREEN CURRY

SHRIMPS IN A GREEN CURRY BASE 

(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

Ingredients 

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 

LAMB / MUTTON MINCE AND POTATOES

LAMB MINCE AND POTATOES 

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 

MEAT AND LADYFINGERS (OKRA) CURRY or BANDYCOY AND MEAT CURRY

MEAT AND LADYFINGERS (OKRA) CURRY or BANDYCOY AND MEAT CURRY

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

Ingredients

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.

SOME ANGLO-INDIAN PICKLES AND CHUTNEYS - BRINJAL PICKLE, MANGO PICKLE, LIME PICKLE, GOOSEBERRY PICKLE

SOME ANGLO-INDIAN PICKLES AND CHUTNEYS

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)

Ingredients

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.

2. MANGO PICKLE (SWEET) 

Ingredients

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.

3 LIME PICKLE (SWEET)

Ingredients

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.

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4.  GOOSE BERRY PICKLE

Ingredients

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.

VANILLA SPONGE CAKE WITH BUTTER FROSTING

VANILLA SPONGE CAKE WITH BUTTER FROSTING

There's nothing quite like sharing generous slices of mouthwatering homemade cake with family or friends at Easter. A simple recipe for a melt in the mouth Vanilla Sponge Cake with creamy butter icing which would leave one craving for more than a slice. (I made this cake and the Easter Eggs for a feature in the Bangalore Mirror for the Easter Sunday Edition)

Ingredients

250 grams plain flour or Maida                 

200 grams powdered sugar

250 grams unsalted butter                                         

4 eggs beaten well

½ cup milk                                                    

1teaspoon baking powder

1.5 teaspoons vanilla essence

¼ teaspoon salt

 Sift the flour, salt and baking powder together.

Cream the butter and sugar together.

Add the beaten eggs and vanilla essence and mix well.

Fold in the flour a little at a time till well combined

Add a little milk if the mixture is too thick.

Pour into a greased and floured cake tin and bake for 40 to 45 minutes till the cake is done.

Remove from the tin when cold by inverting over a plate.

Keep aside for at least a day before Icing it.

 BUTTER FROSTING / ICING

Beat 200 grams butter and 500 grams icing sugar together until creamy.

Add one teaspoon vanilla essence and 2 drops pink or any other food colour of your choice.

Using a spatula, cover the cake with the butter icing. 

Then with a wet fork make soft peaks across the surface of the icing.

Decorate as desired

KEDGEREE WITH HAM AND HARD BOILED EGGS

KEDGEREE WITH HAM AND HARD BOILED EGGS 

Kedgeree is a mildly spiced rice and lentil mix-up which originated during the time of the British Raj. It is the anglicized version of the Indian Rice dish Kichiri or Kichadi and was prepared with rice, lentils, raisins, nuts, parsley, etc along with the addition of steamed Fish Flakes and hardboiled eggs. In the early days fillets or flakes of steamed or smoked haddock or Halibut made up the combination (but later Salmon, kippers or tuna was used instead). It made a hearty breakfast dish in the early days when it was considered healthy to have a cooked breakfast with all the essential nutrients.

 During the time of the Raj, Fish, either steamed or fried was a regular item for breakfast and the local khansamas and cooks tried to incorporate it with local dishes. Eventually the Fish Kedegeree became a hot cooked spicy dish, with the addition of various spices and was invariably included in the breakfast menu all over the Commonwealth. It is still very popular all over the world.  Minced meat, boiled eggs, chopped ham, etc, could also be added instead of steamed fish.

It’s been also said that this dish ‘Kedgeree” was first introduced by the Scottish Soldiers in Army Camps in Calcutta.

2 cups raw rice

4 tablespoons oil

1 tablespoon ghee or butter

3 onions sliced finely

3 green chillies sliced lengthwise

½ cup Red Lentils (masur dal)

3 cloves

2 small sticks of cinnamon

1 teaspoon cumin powder

100 grams Sultanas or Raisins (Optional)

3 tablespoons chopped coriander leaves

2 Bay leaves

Salt to taste

1 teaspoon chillie powder

1 tablespoon lime juice / lemon juice / vinegar

6 whole peppercorns

4 hard-boiled eggs cut into quarters

½ kg good fleshy fish cut into thick fillets (The Fish could be substituted with Ham, boiled and shredded chicken, Cooked Mincemeat, etc.)

Heat the oil in a suitable pan and sauté the onions, cloves and cinnamon lightly.

Add the slit green chillies, whole peppercorns, cumin powder and chillie powder and sauté for a few minutes.

Add the washed rice and lentils and mix well.

Now add 6 cups of water, lime juice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling.

Reduce heat and simmer covered till the rice and lentils are cooked and slightly pasty.

Gently mix in either chopped ham, shredded chicken, steamed fish pieces, etc, along with the butter or  ghee and the hard-boiled eggs.

Cover and let the rice rest for a few minutes.

Serve hot or cold with any side dish or Lime Pickle.

PICCALILLI (PICKLED VEGETABLES)

PICCALILLI

 Piccalilli is a raw pickle or relish of chunks of mixed vegetables such as onions, cabbage, green beans, carrots, cucumbers, gherkins, etc, in vinegar with a dash of turmeric, mustard sauce and chillie power. In the earlier days, it was usually eaten with cold meats, roasts, sausages, corned beef, etc. It is believed that this pickled relish was first introduced in the middle of the 18^th Century.

I’m attaching photos of the recipe of Piccalilli taken from Mrs Beaton’s Book “ALL ABOUT COOKERY” New Edition published in 1913. My mum had a similar handwritten recipe that is easier to make which is slightly different to Mrs. Beaton’s. You could use any vegetables of your choice.

Basically, Piccalilli is just fermented vegetables. As every one knows fermented foods are good for the stomach.

Ingredients

1 cup cauliflower florets

1 small cabbage chopped into medium size chunks

1 cup chopped green beans (about one inch pieces)

1 cup sliced carrots

4 red chillies broken into bits

2 green chillies sliced in half

Salt as required 

2 teaspoons cumin powder

1/2 teaspoon turmeric powder 

1 teaspoon mustard powder or paste

2 tea cups white vinegar or malt vinegar 

6 teaspoons sugar

3 cloves garlic (crushed)

Place all the above ingredients in a suitable bowl and stir well. Cover and leave in a cool place for a few hours. The Cabbage and other vegetables begin to give out water.

Spoon the Vegetables into an air tight jar and press down firmly so that the liquid rises up to cover the vegetables. Let it be for a few days till the vegetables begin to wilt due to fermentation. You could keep the jar outside or in the fridge. Use as a relish or pickle with your curry and rice.

Note: The vinegary liquid should always cover the top of the vegetables so use more vinegar if desired. 

ANGLO-INDIAN FOOD FESTIVAL AT THE HYATT CENTRIC BANGALORE

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.