CHICKEN GIZZARDS AND LIVER PEPPER FRY – AN OLD ANGLO-INDIAN FAVOURITE

  CHICKEN GIZZARDS AND LIVER FRY Serves 6    Preparation Time 45 minutes Ingredients ½ kg chicken gizzards and liver cut into pieces 2 large onions sliced finely 2 or 3 teaspoons pepper powder 2 green chillies slit Salt to taste 3 tablespoons oil ½ teaspoon turmeric powder Rinse the chicken gizzards and livers well. Boil… Read More CHICKEN GIZZARDS AND LIVER PEPPER FRY – AN OLD ANGLO-INDIAN FAVOURITE

OX TONGUE ROAST Serves 6   Preparation and cooking Time 45 minutes Ingredients 1 Large Ox tongue 1 big onion sliced 4 red chilies broken into bits 1 teaspoon whole pepper corns 2 cloves and 2 small pieces of cinnamon 2 tablespoons oil Salt to taste Wash the tongue well and then pressure cook it with… Read More

ANGLO-INDIAN CUISINE EVENT AT COCHRANE PLACE KURSEONG

I’ve just got back from the most amazing Food Event at the launch of the Gourmet Week at Cochrane Place Kurseong in the Darjeeling Hills. Conceived and curated by Dr Ashish Chopra who is India’s top Culinary Historian, Author, Gourmand, T V Host, Flavour Analyst and Travel Writer. The launch of the Cochrane Place Gourmet… Read More ANGLO-INDIAN CUISINE EVENT AT COCHRANE PLACE KURSEONG

GRANDMA’S COUNTRY CAPTAIN CHICKEN Serves 6 Preparation Time 30 minutes 1 kg chicken cut into medium size pieces 3 large onions sliced finely 2 teaspoons chilly powder 1 teaspoon turmeric powder 2 tablespoons oil salt to taste 2 tablespoons garlic paste 2 sticks cinnamon 4 cloves 2 cardamoms 6 or 8 whole pepper corns 2… Read More