SPECIAL FEATURE – FOOD LOVERS MAGAZINE WINTER 2015 Preserving Colonial Flavours Bridget White-Kumar, author of six Anglo-Indian cookbooks, reflects on culture and tradition from the Colonial Anglo-Indian Era. I hail from a charming little mining town called Kolar Gold Fields, in the erstwhile Mysore State, now a part of Karnataka. I was born into a… Read More

A SIMPLE ANGLO-INDIA LUNCH – White Steamed Rice, Simple Fried Fish, Raddish and Dol Curry (Red Lentils), Plain Pepper Water, Beans Foogath and Tomato Sambal

A SIMPLE ANGLO-INDIA LUNCH – White Steamed Rice, Simple Fried Fish, Raddish and Dol Curry (Red Lentils), Plain Pepper Water, Beans Foogath and Tomato Sambal PLAIN WHITE STEAMED RICE Serves 6       Time required: 45 minutes Ingredients 1 cup raw rice 2 cups water A pinch of salt Wash the rice and soak in 2 cups… Read More A SIMPLE ANGLO-INDIA LUNCH – White Steamed Rice, Simple Fried Fish, Raddish and Dol Curry (Red Lentils), Plain Pepper Water, Beans Foogath and Tomato Sambal

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

Hurry Burry Chicken Curry

Serves 6  Preparation Time 15 minutes Ingredients 1 kg chicken jointed and cut into medium size pieces A small bunch of coriander leaves washed and chopped 2 large onions chopped 2 tomatoes chopped                               ½ teaspoon tumeric powder 2 or 3 teaspoons chilly powder                    2 cloves, 2 pieces of cinnamon, 2 cardamoms, 1 bay leaf 1… Read More Hurry Burry Chicken Curry