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!!!

 

BEEF COUNTRY CAPTAIN

BEEF COUNTRY CAPTAIN - Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry

Serves 6            

Preparation Time 1 hour

Ingredients

1kg beef from the shoulder portion cut into small pieces

8 medium size onions cut finely

1 teaspoon turmeric powder

1 tablespoon garlic paste

2 teaspoons chillie powder

3 tablespoons oil

1 tablespoon butter or ghee

Salt to taste

Boil the beef in sufficient water with a little salt and a pinch of turmeric till tender. Remove from heat and cool. Mix the chillie powder, turmeric powder, salt and garlic paste with the boiled beef pieces and keep aside the soup.

Heat oil in a pan and fry the onions till golden brown. Remove from the pan and keep aside.

Now fry the marinated boiled beef in the same pan adding a tablespoon of butter or ghee and cook till the meat begins to look dry. Mix in the fried onions and simmer on low heat for 5 more minutes. Serve with rice or bread and a few steamed vegetables.

Note: Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry

ANGLO-INDIAN FOOD FESTIVAL - BANGALORE

AN EXCLUSIVE ANGLO-INDIAN FOOD FESTIVAL IS BEING HELD ON THE 20TH AND 21ST AUGUST AT THE IVY UNWIND ISLAND RESORT (OPP PRESTIGE TECH PARK AND J P MORGAN), MARATHAHALLI RING ROAD, BANGALORE

LOTS OF TASTY ANGLO-INDIAN ON THE LUNCH BUFFET. BRING YOUR FAMILY AND UNWIND AT THE IVY UNWIND ISLAND RESORT

 ANGLO-INDIAN FOOD FESTIVAL LUNCH BUFFET ON 2OTH AND 21^ST AUGUST 

WELCOME DRINK

         1. FRUIT PUNCH

SOUPS

1. MULLIGATAWNY SOUP
2. CLEAR CHICKEN  SOUP

SALADS

1. WALDORF SALAD
2. PICKLED CABBAGE SALAD WITH CHOPPED GINGER AND GARLIC
3. SLIVERS OF ASSORTED VEGETABLES SUCH AS CUCUMBER, RADDISH, TOMATO, CAPSICUM, ONION, ETC  with 4 different dressings
4. FRIED CHICKEN SAUSAGES MIXED WITH CHOPPED ONIONS, CAPSICUM AND TOMATO

STARTERS :  

         1. VEGETABLE CROQUETTES

         2. FISH FINGERS

Both served with Tartar Sauce

MAIN COURSES:

          1. YELLOW COCONUT FLAVOURED RICE WITH MUTTON MINCE BALL CURRY

                SERVED WITH RED SPICY DEVIL CHUTNEY

         2. HOPPERS WITH ANGLO INDIAN BROWN STEW

         3. GRANDMA’S COUNTRY CHAPTAIN CHICKEN CURRY / (Saturday)

             CHICKEN VINDALOO (Sunday)

         4. A CAULIFLOWER, MACARONI AND CHEESE BAKED DISH (Sat)

           SHEPHERD'S PIE (Sunday)

        
         5. HASH BROWNS / MASHED POTATO

         6. ANGLO-INDIAN MIXED VEGETABLE VINDALOO (Sat)

             MIXED VEGETABLE JALFRAZIE (Sunday)

         7. ANGLO-INDIAN PEPPER WATER AND WHITE STEAMED RICE

DESSERTS

1. BREAD PUDDING SERVED WITH CUSTARD SAUCE TOPPING
2. DELICIOUS CARAMEL CUSTARD
3. FRESH FRUIT / ICE CREAM

LIVE COUNTER :

        1.  INDIAN BREADS

        2. CHAAT COUNTER