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 Club, was a Week long festival celebrating the love of food. (Feb 14th to 19th). Thank you Ashish for making this happen. You are Santa Claus
Cochrane Place Kurseong is the restored stately British Colonial home of late Percy Cochrane the District Magistrate of Kurseong. Perched on a ridge surrounded by lush tea gardens the building is set in stone, log and cast iron splendour offering panoramic views of the Himalayas, it was the perfect setting for a week of scrumptious Food.
I’m just repeating the words of Dr Ashish Chopra “Its all happening at COCHRANE PLACE,KURSEONG in the midst of Tea country this month .. Bridget White Kumar weaves her magic with Anglo Indian cuisine, Sohini Basu, Cordon Bleu Pastry chef does magic with her cup cakes, Susmit Bose, the legendary Urban folk musician enthralls us with his golden voice, Ramaa Shanker cooks up some soul food of tasty Vegetarian Dishes, Kaveri Ponnapa Kambiranda, the celebrity author, Anthropologist and Gourmand teaches us how to make a Coorg special and one of my favourites Pandi curry, Avijit Dutt, the grand theatre man and actor shares his travel and culinary experience, Yours truly Ashish Chopra musters up dishes from my forthcoming book Tribal cuisines of India and introduces the black bird kadaknath. GROVER ZAMPA joins in the fun and gets us to taste their wines and pair them with respective cuisines”
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“On day One, our lunch began beautifully with a group of British Heritage Railway enthusiasts dawning upon Cochrane Place to savour a specially created Anglo Indian Railway menu served during the days of the Raj… With Bridget White Kumar cooking and Dhiraj Arora in assistance taking over the kitchen and mustering up a splendid meal consisting of Railway Chicken Curry, Egg Vindaloo, Railway Vegetable Cutlets, Vegetable Jal Frezi,Country Captain Beans, Mulligatawny Soup with a twist and the most awesome Pineapple upside down cake baked by Sohini Basu along with a Beetroot Carrot Halwa”

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In like manner t he Menus were specially crafted each day to revisit the days of Colonial Raj Cuisine. A 2nd World War Army Camp Menu was specially created to honour 2 Army Generals of the Area who were the special guests at dinner such as the Army Camp Soup, Col Standhursts Lamb Curry, Bengal Lancers Mince Cutlets, etc. Other Colonial Anglo-Indian Dishes such as Pork Vindaloo. Dak Bungalow Mutton Curry, Grandma’s Country Captain, Inspection Bungalow Vegetable Stew, Chillie Pork Fry, Stuffed Aubergines, Brown Sahib Soup, Okra and Potato Pepper fry, Vegetable Jal Frazie Shepherd’s Pie, Vegetarian Cottage Pie, A variety of baked dishes, etc, etc, were on the menu and thoroughly enjoyed by the guests. The Chicken and Lamb Roasts were marinated in a Grover Red Wine Marinade and the Stews and soups were given a liberal dash of Grover White Wines. To round off all the Hot Food, we stuffed ourselves with decadent Desserts prepared by Sohini Basu and her two talented assistants from Mrs, Magpies Kolkotta Apart from the Gourmet Dinners, the Chefs and Kitchen staff of Cochrane Place dished up some delicious local dishes, Bengali Food and Chinese Dishes. They excelled in feeding us sumptuous Breakfasts, Snacks and Short Eats besides the endless cups of hot tea in different flavours to offset the cold weather. We were well and truly stuffed !!!!!collage dishes 3

Pork Mince Curry Puffs

For the Dough:

250 grams refined flour or Maida

50 grams butter,

½ teaspoon baking powder

1 teaspoon salt

1/2 kg oil for frying.

For the Filling:

½ kg Pork Mince or Boneless Pork without fat cut into tiny pieces

2 teaspoons chilly powder

2 medium size onions (chopped)

2 teaspoons chopped coriander leaves

Salt to taste

½  teaspoon ginger paste

½  teaspoon garlic paste

2 green chillies chopped

 Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.

Heat 1 tablespoon oil in a pan and sauté the onions lightly. Add the Pork Mince / pieces of pork, chillie powder, ginger paste, garlic paste, coriander leaves, green chillies and salt. Stir well. Add a little water and cook on low heat till the pork is cooked and all the water dries up. Remove and keep aside to cool.

Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little of the cooked mixture on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and chicken is used up.

Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one     (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot

Fried Pork Loin Strips

Serves 6     

Preparation Time 45 minutes

Ingredients

1 kg boneless Pork Loin cut into long thin slices

½ cup flour or maida

Salt to taste

1 tablespoon butter

2 tablespoons oil

2 tablespoons vinegar

2 teaspoons pepper powder

Marinate the Pork strips with the vinegar, flour, salt, pepper and butter and set aside for about one hour. Heat oil in a pan and simmer the pork strips turning over occasionally till tender and well browned all over. Add some water while cooking if required. Serve as a side dish with other curries and rice.

DEVILLED PORK CHOPS

1 kg Pork Chops                                           

4 green chilies ground to a paste

2 teaspoons lime juice                                  

1 teaspoon mustard powder

3 tablespoons Worcestershire / Soya sauce  

1 teaspoon chillie powder

1 teaspoon Coriander powder                      

 Salt to taste

2 tablespoons oil                                            

1 teaspoon peppercorns

3 onions sliced finely                                     

2 tablespoons vinegar

3 Potatoes boiled and cut into halves

Marinate the chops with all the above ingredients except the oil and onions for about one hour.  Heat oil in a suitable pan and fry the onions till golden brown.  Add the pork chops and mix well. Cook on high heat for about 5 minutes stirring occasionally. Add 2 cups water and simmer on low heat till the chops are tender and the gravy is thick. Add the Potatoes and mix once. Serve with Rice or bread

Grandma’s Pork Buffath

Serves 6     

Preparation Time 45 minutes

Ingredients

 

1 kg pork with the lard cut into medium pieces                   

3 carrots cut into medium pieces

3 potatoes cut into medium pieces

1 small cabbage cut into big chunks

1 teaspoon turmeric powder                 

2 teaspoons salt

4 large onions sliced                             

6 green chilies slit lengthwise

1 teaspoon crushed garlic                  

1 teaspoon chopped ginger

½ cup vinegar                                    

1 tablespoon oil (optional)

1 teaspoon spice powder or garam masala powder                   

2 teaspoons chilly powder

1teaspoon pepper powder               

2 Bay leaves

1 teaspoon cumin powder                 

1 teaspoon coriander powder

 

Wash the pork well and add all the above ingredients to it.  Mix well. Place in a pressure cooker along with the chopped vegetables.  Add 3 cups of water. Cover and pressure cook first on high heat then simmer on low heat for 30 minutes till the pork is well cooked and it gives out a nice aroma. Serve hot.

Note: Other vegetables of your choice such as cauliflower, radish, turnips, etc, may used

PORK CHOPS

½ kg good pork chops
2 teaspoons ginger garlic paste
2 tablespoons vinegar
2 large onions sliced finely
2 or 3 green chilies sliced lengthwise
3 tablespoons oil
1 teaspoon chilly powder
1 teaspoon spice powder or garam masala
1 teaspoon pepper powder
Salt to taste
Wash the chops and marinate them with the ginger garlic paste, pepper powder, spice powder, vinegar, chilly powder and salt for about one hour. Heat oil in a large pan and sauté the onions, and green chilies for a few minutes. Add the marinated chops and mix well. Simmer for a few minutes. Add sufficient water and cook till the chops are done and the gravy dries up. Garnish with onion rings.