COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY – THE MEMSAHIB’S KITCHEN

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY – THE MEMSAHIB’S KITCHEN

It’s been an awesome and amazing experience being part of the Colonial Anglo-Indian Food Promotion Event #thememsahibskitchen at K3, J W Marriott Hotel New Delhi Aerocity.

Thank you so much J W Marriott Hotel for giving me the privilege of recreating and bringing back to life old forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period.

The rustCollage of Bridget and Chefsic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry and fry.

Collage of Non-Veg Dishes
The delicious Railway Lamb and Vegetable Curries that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles.

Collage of Vegetrian dishes
Then the East India Company legacies of lamb chops, Bread and Butter pudding, Roly Poly Jam Pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedegeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with quartered hard boiled eggs), Rissoles, Potato Chops and Pantras, Cutlets and Croquettes.
The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the other old dishes such as Grandma’s Country Captain Chicken, lamb Mince Ball (Kofta) Curry, Saffron Coconut Rice, Anglo-Indian Tomato Pilaf, etc.
Thank you  J W Marriot Hotel New Delhi Aerocity, Executive Chef Vikram Bhatt, Executive Sous Chef Ishika, Mr Rohit Sharma and Mr Nikhil Nair for this wonderful opportunity.
My special thanks to the wonderful team of Chef Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh and others who were so eager to learn this new cuisine and recreate these old dishes for the festival. God bless you all.

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST has been selected as WINNER FROM INDIA under the category BEST CULINARY HISTORY BOOK by GOURMAND INTERNATIONAL COOK BOOK AWARDS 2012

 

 ANGLO-INDIAN CUISINE COVERANGLO-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 Cutlets, Croquettes, pasties, roasts, 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 very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise. It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.

Price per book : India : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

CONTACT: bridgetkumar@yahoo.com

Also available online from AMAZON.COM

http://www.amazon.com/ANGLO-INDIAN-CUISINE-FLAVOURS-AUTHENTIC-RECIPES/dp/1477251634/ref=sr_1_1_title_0_main?s=books&ie=UTF8&qid=1359552543&sr=1-1

 AND AUTHOR HOUSE UK LTD. Anglo-Indian Cuisine – A legacy of Flavours from the Past

http://www.authorhouse.co.uk/Bookstore/BookDetail.aspx?BookId=SKU-000622879

 ISBN 9781477251638   6 x 9 perfect Bound Soft Cover   US$ 18.24 /  £11.95

ISBN 9781477251645  E-Book    US $3.99

HOME MADE STRAWBERRY SHAPED MARZIPAN SWEETS

Mazipan sweets in Strawberry shapesMARZIPAN SWEETS

Makes 30 pieces    Preparation time 1 hour

Ingredients

 250 grams almonds                   

250 grams sugar

300 grams icing sugar                 

2 egg whites

A little rose water for grinding     

¼ teaspoon almond essence

250 grams cashew nuts  

1/4 teaspoon pink food colour        

 Grind the almonds and cashew nuts with the egg whites and rose water to a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar and the pink food. Cook on low heat stirring all the time till the mixture forms a soft ball. Remove from heat and add the icing sugar. Knead till it forms a dry ball. Divide the mixture into even sized balls and mould into strawberry shapes.

THE COMMANDER-IN-CHIEF COCKTAIL

This is an old Colonial recipe for a very popular Cocktail served in most Clubs and institutes during the British Raj. It was most probably named after a Commander-in-chief who forgot that he had to drive back home after consuming this exotic cocktail.
150 ml Red Wine
150 ml White Wine
200 ml Soda Water
90 ml Brandy or Rum
120 ml champagne (Optional)
90 ml whiskey (Optional)
1 litre Water
500 grams crushed Ice
A few mint leaves for garnishing
Sugar to taste (Optional)

Mix the Wine, Soda, Brandy/Rum and Water in a large Punch Bowl and mix well. Add the crushed ice and if desired a tablespoon of sugar. Garnish with Mint leaves.

EGGLESS TEA CAKE

200 grams flour / maida
200 grams butter
1 tin condensed milk
1 teaspoon baking powder
½ teaspoon soda bicarbonate / baking soda
1 teaspoon vanilla essence

Sieve flour, baking powder and soda bicarbonate together and keep aside. Mix butter and condensed milk together. Add vanilla essence. Slowly add the flour. Beat lightly till well mixed. Pour into a greased baking tin and bake in a moderate oven for about 25 minutes.

Green Masala Fish Fry

1 kg good fleshy fish cut into thick slices
2 teaspoons garlic paste
1 medium size bunch coriander leaves
1 teaspoon cumin powder
3 green chillies
¼ teaspoon turmeric powder
Salt to taste
4 tablespoons oil
2 tablespoons vinegar

Grind the green chillies and green coriander together to a paste. Mix in the cumin powder, garlic paste, salt, turmeric powder and vinegar. Marinate the fish slices with this paste and keep aside for half an hour. Heat oil in a flat pan and shallow fry the fish on both sides till brown. Serve with Rice and Pepper water or Bread.

FISH CROQUETTES / CUTLETS

300 grams good fleshy fish fillets
2 teaspoons chopped mint
1 teaspoon pepper powder
Salt to taste2 tablespoons tomato sauce
1 teaspoon butter
1 egg beaten
Yolk of one egg
3 tablespoons oil
3 tablespoons bread crumbs
1 cup boiled and mashed potatoes

Wash the fish and cook in a little water with some salt till soft. Remove from the heat and cool. When cold mash the fish with a fork. Mix in the mashed potatoes, mint, pepper, salt, sauce, butter and the egg yolk. Form into croquettes (cigar shape). Heat oil in a flat pan. Dip each croquette in the beaten egg, roll in bread crumbs then shallow fry on both sides till brown.
Drain and serve with mashed potatoes