ANGLO-INDIAN DISHES

 

 

Cooking Workshop on Colonial Anglo-Indian Dishes at the Taj West End Bangalore. Recreated dishes of the Colonial Era such as the Railway Lamb / Mutton Curry, Dak Bungalow Chicken, Col. Standhursts Minty Beef, Savoury Fish Fingers, Lamb Minc...e Croquettes, Lionel's Lamb Chops, Kenny Boy's Kanjee (Chicken and Barley Broth), Meat Glassy, Chicken and Lamb Mulligatwany Soup, Devil Pork Chops, Devilled Eggs, etc, etc. A wonderful experience!!

 

 

OKRA / LADY FINGERS PEPPER FRY

LADY FINGERS / OKRA PEPPER FRY

 (Also known in Anglo-Indian Parlance as BANDY COY FRY - a spin off of the Hindi word 'Bhendi' )

Serves 6    Preparation Time 45 minutes

Ingredients

½ kg okra / lady fingers,

2 onions chopped finely,

a few curry leaves,           

1 teaspoon ginger and garlic paste,

2 teaspoons black pepper powder,

½ teaspoon turmeric powder,

2 tablespoons oil, salt to taste

Cut the okra / ladyfingers on a slant into medium size pieces. Deep fry in hot oil for a few minutes. The okra should be cooked but still crunchy

 Heat oil in a pan and add the curry leaves and onions and fry till golden brown. Add the black pepper powder, salt, turmeric powder, and ginger garlic paste and sauté for a few minutes. Now add the mushrooms and mix well. Cook on low heat for a few minutes till the mushrooms are cooked. Garnish with browned onions.

LAMB /MUTTON HUSSAINY CURRY ALSO KNOWN AS THE STICK CURRY

Hussainy Curry is also known as the Stick curry or Kebab Curry. This particular dish was quite popular in the olden days with the Anglo-Indian families living in Calcutta and Eastern India.

LAMB / MUTTON HUSSAINY CURRY ALSO KNOWN AS THE STICK CURRY

Serves 6           Preparation Time 1 hour

Ingredients

1 kg lamb or mutton cut into small cubes

1 cup curds / yogurt

1 teaspoon ginger and garlic paste

1 teaspoon turmeric powder

2 teaspoons chillie powder

1 teaspoon garam masala powder or all spice powder

2 onions sliced

2 tablespoons tomato paste or tomato puree

2 tablespoons chopped corriander leaves

10 or 12 thick broom sticks / bamboo sticks or thin skewers 4” in length

3 tablespoons oil

Salt to taste

Marinate the meat with a little turmeric powder, salt and a little curds / yogurt for one hour.

Heat oil in a suitable vessel and sauté the onions for a few minutes. Add the ginger and garlic paste and fry for a few minutes. Add the chillie powder, turmeric powder, garam masala powder / all spice powder, chopped corriander leaves, tomato paste / tomato puree, remaining curds and salt and stir fry for a few minutes. Add 1 cup of water and bring to boil. Meanwhile pass the broom sticks / bamboo sticks / skewers through the marinated meat. About 5 pieces should fit on each stick. Place the sticks of meat in the curry that is boiling. Close the vessel and simmer on low heat till the meat is cooked. Serve without removing the sticks with white steamed rice and a corriander or mint chutney.

This dish got its name because it was an inovation of a Muslim Cook named Hussain and was named after him

SPICY PRAWN / LOBSTER CURRY

Serves 6   Preparation Time 1 hour

Ingredients

500 grams cleaned and de-veined prawns

1 teaspoon cumin seeds

2 green chillies slit lengthwise

1 teaspoon ginger and garlic paste

3 tomatoes chopped

2 onions sliced finely

1 teaspoon spice powder or garam masala powder

2 teaspoon chillie powder

2 tablespoons coconut paste / coconut milk

3 tablespoons oil

Salt to taste

Heat oil in a suitable pan and add the cumin seeds. When they begin to splutter add the onions and fry till golden brown. Add the prawns and stir fry for a few minutes till they change colour. Now add all the other ingredients and a little water and stir well. Simmer on low heat till the prawns are cooked and the gravy is thick. Serve with rice, chapattis or bread.

ANGLO-INDIAN COOKING DEMONSTRATION AT THE TAJ WEST END BANGALORE

Here is another picture of Anglo-Indian Dishes demonstrated and prepared by me at the Food trials Lunch at the Taj West End Bangalore on 10th and 17th May 2012.
The dishes in the picture are pepper lamb chops, Mince Ball curry, Tangy fish Curry, Prawn fry, Beans foogath, Cabbage Foogath, lady fingers Pepper Fry, Fish Fingers, vegetable Croquettes, Rosemary flavoured potatoes, Tangy Bringal (Aubergine), Beef in Green Masala, Chicken and Potatoes, Liver and Onion Fry, Butter Rice, Cauliflower and Capsicum foogath, Coconut Rice garnished with browned onions, etc, etc. Seen also in the picture is me along with Executive Chef Sandip Narang and other Executives of the Taj West End enjoying the spread

 

COLONIAL ANGLO-INDIAN DISHES SHOW CASED BY ME AT THE TAJ WEST END, BANGALORE

The Taj West End Bangalore is celebrating 125 years of the West End. I was invited by them to be part of the 125 years celebrations by demonstrating the old Colonial Anglo-Indian Dishes in their MYNT Kitchen from the 27th April to the 8th May.

The West End already has a Colonial Anglo-Indian Menu for Brunch on Week ends at the MYNT Coffee Shop. They are going to incorporate some of the dishes shown by me in the new Menu.

These are the dishes demonstrated by me. Along with me is Chef Abijith and Chef Susai. I had a lovely time demonstrating and showing off my Culinary Skills!!!