ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Roasts, Cutlets, Croquettes, Pasties, etc, to mouth watering Curries, Side Dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The sumptuous Anglo-Indian dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry /Bad word Curry, Pepper Water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumbed Lamb Chops, Ding Ding, Stews, Duck Buffat, Almorth,Brinjal Pickle, Salt Fish pickle, etc, which were very popular in the olden days will take you on an exotic nostalgic journey to Culinary Paradise. Many of the recipes in this book were given to me by my mother the late Doris White and it is from her that I developed a deep love for cooking. I have simplified the recipes so that they are easy to follow and less time consuming, besides using all common and easily available ingredients. Through trial and error I have arrived at the exact amounts of ingredients etc. to be used, besides substituting some of the ingredients to suit present day availability and health consciousness. While the basic recipe can be made use of, chicken, or vegetables can be substituted for meat and vice versa. To get the authentic Anglo-Indian Curry taste while using the recipes in this book, use ginger and garlic paste that is ground at home in a blender using fresh root ginger and garlic. The ready-made ginger and garlic paste available in stores around the world contain vinegar / acetic acid and other preservatives. These detract from the original taste of the Curry giving it a completely different flavour. If fresh home-made ginger and garlic paste is not available, then Garlic Powder can be used instead of fresh garlic. 1 teaspoon of garlic powder is equal to a whole garlic, so half a teaspoon would suffice. Ginger powder too can be substituted for fresh ginger. 1 teaspoon of dry ginger powder mixed with ¼ cup of water is equal to 2 teaspoons of fresh ginger paste, so half a teaspoon of ginger powder would be equal to 1 teaspoon of fresh ginger paste. Any good cooking oil could be used in the preparation of these dishes such as Sun flower Oil, groundnut Oil or even Olive Oil depending on one’s preference. All the Recipes in this Book are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly. Likewise, the pungency of the dishes could be reduced by reducing the amount of chillie powder and other seasonings according to individual tastes. The easy-to-follow directions make cooking these old, popular, sumptuous dishes simple, enjoyable and problem-free. I am confident that anyone who follows these recipes will turn out dishes that will truly be a gastronomic delight. It is my hope that the recipes in this book will be a useful, if unpretentious guide to Anglo-Indian Cuisine. ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST has been selected as the ‘WINNER FROM INDIA’ by GOURMAND INTERNATIONAL SPAIN, GOURMAND WORLD COOK BOOKS AWARDS 2012 under the Category: BEST CULINARY HISTORY BOOK “The flavors of the past become the Culinary legacies of the future” Bridget White