Friday, August 11, 2017


Before starting the blog we made a list of what we should do to avail in depth knowledge in Anglo Indian cuisine  ,

Books on British culture and heritage influence on India
Books by Bridget white 
Anglo Indian recopies in cook books 
Meeting Anglo Indian families
What today’s chef think about Anglo Indian cuisine

Internet surfing for various articles and sites on  Anglo Indian cuisine 


Anglo-Indian cuisine is the cuisine that developed during the British Raj in India, as the British wives interacted with their Indian cooks.
The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates. One of the few Anglo-Indian foods that has had a lasting impact on English cuisine is chutney.
Anglo-Indian cuisine was brought to England in the 1930s by the Veeraswamy restaurant, followed by a few others, but not by typical Indian restaurants. 

‘Pish-Pash’ is an Anglo-Indian one pot meal, where rice is cooked in chicken stock along with the whole spices. This is a light, hearty and healthy dish. A perfect main course meal after some snacks and cocktail.

Recipe Preparation
  • Wash the rice well.
  • Heat oil in a cooker, add ginger-garlic paste, salt along with pieces of chicken.
  • add 1 and 1/2 cups of water into this
  • Remove from heat after 2-3 whistles.
  • Heat 1 tbsp ghee in a non-stick pan , add whole garam masalaa.
  • add sliced onions, sauté .
  • Add rice, green chilies and julienned gingers,
  • Now add the chicken stock, keep the chicken pieces separate, don’t add them this     time. Cover and cook on low flame.
  • When the rice is half cooked add the chicken pieces.
  •   Add sugar and 1 tbsp ghee when the rice is thoroughly cooked .

Mulligatawny is an English soup with origins in Indian cuisine. The name originates from the Tamil words millagai / milagu and thanni and can be translated as "pepper-water”.

  • Melt the butter in a saucepan add in the onion, garlic, carrots, celery and sweet potato.
  • Stir in the apple pieces and sprinkle the curry powder.
  • Crumble the stock cube into a measuring jug, and pour over the boiling water.
  • Pour into the pan, and stir in the tomato purée and mango chutney.
  • Cook until the vegetables are tender.
  • While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.
  • When the soup is ready, cool the soup for a few minutes and blend with a stick blender until smooth before stirring in the cooled rice.
  • Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.  

kedgeree ,  In India, khichari (among other English spellings) usually refers to any of a large variety of legume-and-rice dishes. They range from quite moist and mildly seasoned (geeli khichari) to thick, spicy and fairly dry (sookhi khichari), both often including other vegetables; the latter sometimes includes nuts and fruit. These dishes are not made with curry powder, since most Indian cooks do not use it, creating instead a separate spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion.
This dish moved to Victorian Britain and changed dramatically. In the West, Kedgeree is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream.

A. The term Anglo-Indians can refer to at least two groups of people: those with mixed Indian and British ancestry, and people of British descent born or living in the Indian subcontinent.


Tits and Bits of Anglo Indian Culture and Cuisine

Culinary Traditions
The term Anglo-Indian refers to people of not just mixed Indian and British ancestry, but also includes descendants of Indo-Portuguese, Indo-Dutch and Indo-French origin. Borrowing heavily from Britain’s culinary traditions, the distinctive cuisine of the community grew out of culinary inventions by the khansamas (Indian cooks). Under the guidance of their memsahib, they modified European dishes with local spices, cooking techniques and ingredients to satisfy the tastes of their British masters. 

In South India, Anglo-Indian dishes tend to use pepper,cinnamon and cardamom, while souring
agents such as vinegar and kokum are popular in the Goa-Mumbai region.In the East, the gravies use fewer spices.” In her book The Great Curries of India, Camellia Panjabi describes the antecedents of the dish. 

The country captain chicken is another favorite. In the past, homegrown country chicken was used in the preparation of this curry and the process would take over two hours over a wood-fired oven. The slow cooking process and the chicken used lend this curry its signature heavenly flavor. It is said that the dish got its name from a grandmother who cooked it for her grandson, who was a captain in the army. Another account claims that the dish was a favorite with captains of British trade ships and so the name. 
A big part of the British club culture was high tea, in which tea along with snacks and baked pastries were served on delicate china.

capsicum, onion, tomato, carrot, peas and cauliflower. Fresh and crunchy with the zing of hot chillies it is the perfect accompaniment to the some of the milder dishes. Believed to have originated during colonial times as a method of heating up leftovers, jalfrezi  gets its name from jhal meaning ‘spicy
hot’ in Bengali.
A big part of the British club culture was high tea, in which tea along with  snacks and baked pastries was served  in delicate china. Pantaras or pan rolls  is one such snack which is still served  in clubs around the country. Crunchy  exterior with a mincemeat filling, it  is the perfect companion to a cup of  Darjeeling tea. Equally enticing snack  options include the kabiraji cutlet (egg covered chicken cutlet), fowl cutlet,rissoles and fish croquettes.

Anglo-Indian desserts tend to be an invitation to sin. Besides Christmas favourites like plum cake,
kulkuls, rose cookies, and marzipan,there is the humble yet delicious bread pudding. Originally a way to use up stale bread, the bread pudding has slowly transformed over the years into its rich and tempting present-day avatar. Anglo-Indian cuisine is about more than just food. It speaks of India’s colonial legacy 


CONTACT HIM ON FB - /manish.aggarwal

Hi ,  when I worked in The Oberoi , New Delhi we use to get a lot of punjabi guests there and because most of them had one or the other family member outside they knew about ANGLO INDIAN culture and food and it was quite surprising them asking for dishes like CHICKEN BUFFATH  - which scrolls down to indian spices and scottish style chicken served in stew with mixed soft vegeatbles .So yes people are aware about it . And one of the many dishes that not many people know is actually an anglo indian dish- PRAWN PILAU or PILAF .
Now here in Sydney I find a lot of indians and some probably are ANGLO INDIANS ,  they like having one wholesome dish rather than ordering  sabzi , dal or roti they would have a roll or a stew with rice and khichdi is very famouos among indian here.

Contact him on FB - /rana.chowdhary.7370

Well , Kolkata is a hub of ANGLO INDIANs  , we find a lot of them coming to our hotel .
And specially during the winter rose cookies is a top sell , Christmas plum cakes and ginger cookies and if I am not wrong because Kolkata was once considered the trading capital of India at British Raj the culture and hereditary have flown down since centuries . According to me they have very mild taste and do not prefer very spicy food . Moreover they love mixing carbohydrates with any meat mostly white meat -  fish curries with steam rice are on the go here all the time .

Bridget WhiteBridget White (Kumar) was born and brought up in Kolar Gold Fields, a small mining town in the erstwhile Mysore State (now known as Karnataka), India, which was famous for its Colonial ambiance. She comes from a well-known Anglo-Indian family also she grew up to be a homecook and publish books on ANGLO INDIAN  cuisine .

Bridget White, an expert in Anglo Indian cuisine. Express photo by JITHENDRA BRIDGET WHITE-KUMAR – COOK BOOK AUTHOR AND FOOD CONSULTANT (ANGLO-INDIAN CUISINE)    Bridget White-Kumar is a Cookery Book Author, Anglo-Indian Food Consultant and Culinary Historian. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era. 

Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian.

 Hear from a local resident –
We tried to look for some Anglo Indian families in Hyderabad  , Mrs. jean Adams  residence : Secundrabad , Hyderabad She was born in madras  , her father is a bruiser . She told us that Anglo Indian cuisine is not very spicy , its more about combining Indian light spices with Basic meats mostly lamb and chicken . Its more of a home cooking , but hearty wholesome meal . Usually they eat a grand lunch and dinner is very light . Her favourite is the rota chicken.


We tried our level best to find out about anglo indian cuisine  , Through chef’s ,  local anglo indian residents  ,  books and internet . But due to time constraints we could not meet many  residents ,  Also we had to confirm and reconfirm the informstion provided on the internet because we need to prove it with support . Looking through recipies and finding books that concerntrate on  anglo indian cuisine specifically are very few hence a rigorous study and research had to be done  Because of the timr frame it has been such that traditiond have faded down and there are very few anglo indians with a traditional culture and food heritage . 

Anglo indian cuisine is mostly about home cooking , They are about how britishers got influenced with our home grown spices and how they adapted and modified there dishes to our palate taste. Knowing that chicken tiikka masalaa is one of the most famous dish in united kingdom is no surprise . The cuisine is rich and the mix of culture and traditions have made it even more intresting to learn about . Goa and kolkata still have large anglo indian population in comparision to other parts of india .The cuisine dominates over lentils , chicken and ground spices – cinnamon , star anise , nutmeg , cloves , etc . Cooking utensils are no different than ours . Though indian cookery has influenced the britishers that gave rise to a whole new cuisine but tandoor or typical cuisines of indian are still very distict on their grounds than anglo indian cuisine .

The purpose was fullfilled for the project , We learnt a lot about the fading  culture and traditions which was wonderful  also got to hear some war stories from mrs. jean adams . We learnt about new dishes and how indian traditions influenced the cuisine and taste of britishers. Also the charm about christmas , plum cakes  , ginger breads and joy candy sticks  . We learnt that british women got so fascinated with indian cooks that they let the cooks give them classes in how to use the spices and where to use them with what meats .It was also very nice to know that ,  chefs like bridget white kumar is oing so much to keep her tradtional and cultural food alive . 




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