CULINARY TRAINING WORKSHOP IN COLONIAL ANGLO-INDIAN CUISINE AT THE OBEROI MUMBAI

CULINARY TRAINING WORKSHOP IN COLONIAL ERA CUISINE AT THE OBEROI MUMBAI 
I conducted a 3 day Culinary training workshop in Colonial Era Cuisine at the Oberoi Mumbai from 11th July 2016 to 13th July 2016
The Oberoi Mumbai is holding a Food Promotional Event showcasing the culinary legacy of the Colonial Past. With my knowledge and expertise in Colonial Cuisine, we recreated and brought to life 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 rustic 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, the Dak Bungalow Chicken Stew, Junglee Pilaf, Etc. The hearty Army Camp Soups and Curries that came out of the innovation and efforts of The Bengal Lancers Unit made famous by Col Skinner and Maj. Grey. The delicious Railway Lamb and Chicken Curries and the Cutlets 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. Then the East India legacies of mulligatawny soup, lamb chops, roasts and bakes, Bread and Butter 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 smoked or fried haddock and quartered hard boiled eggs), Fish Cakes and Rissoles, Potato Chops and Pantras, Cutlets and Croquettes (pronounced Cutlas and Crockit by the Colonial Servants). The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the French connection of Chicken in red wine, crumbed fried stuffed crepes and many, many more old dishes such as Grandma's Country Captain Chicken, Hussainy Curries, Glassy, etc. The very names of these ‘Dishes with History’ evoke nostalgia and a longing for the old Colonial way of life. The recipes for all these dishes are featured in my Recipe Books. This is a small explanation on Colonial Cuisine. Sharing a few of the dishes and many happy moments. Thank you Chef Parvinder Singh Bali, Chef Satbir Bakshi and your whole staff. I had an awesome experience with all of you. I wish your event every success

LAMB MINCE AND GREEN PEAS CURRY

LAMB MINCE AND GREEN PEAS CURRY
Serves 6    Preparation time 30 minutes
Ingredients:

½ kg mince either lamb or mutton

2 onions chopped

1 large tomato chopped

2 green chilies chopped

2 teaspoons chopped garlic

1 teaspoon cumin powder

½ teaspoon turmeric powder

Salt to taste

2 teaspoons chillie powder

2 tablespoons chopped coriander leaves

2 tablespoons oil

½ cup green peas

Heat oil in a pan and sauté the onions, chopped garlic and green chilies. Add the mince and fry for some time.  Now add the chillie powder, cumin powder, chopped tomato, turmeric powder and salt and keep on frying till the mince is firm. Add the green peas and sufficient water for gravy and cook on low heat till the gravy is thick and mince is cooked. 

Garnish with chopped coriander leaves. (A little ground coconut can be added if thick gravy is required).

An excellent dish with Bread or Dinner Rolls or with any Indian Bread. 

Note. Chopped cabbage, chopped carrot, cauliflower, fenugreek / methi / venthium greens etc can be substituted for the green peas.

Any minced meat such as pork, beef or chicken could be used in this dish instead of the lamb or mutton mince 

ANGLO-INDIAN MUTTON / LAMB CURRY

A SIMPLE MUTTON / LAMB CURRY 

Serves 6  Preparation Time 1 hour
Ingredients
1 kg tender Mutton or Lamb from the thigh portion cut into medium pieces
2 tomatoes chopped finely
3 tablespoons oil
2 large onions chopped finely
2 green chilies slit lengthwise
2 tablespoons ginger garlic paste
½ teaspoon turmeric powder
2 teaspoons chillie powder
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon all spice powder / garam masala powder
Salt to taste
1 teaspoon chopped garlic
2 tablespoons chopped corriander leaves

Boil the meat a little water, a pinch of turmeric and a little salt in a pressure cooker till tender.  

Heat oil in a suitable pan and sauté the onions, green chilies and the ginger garlic paste for some time.  Add the chopped tomatoes, chillie powder, cumin powder, coriander powder, turmeric powder, spice powder / garam masala powder and fry for some time till the tomatoes trun pulpy. Add a little water if required while frying.  Now add the cooked meat along with the soup, chopped garlic and salt and simmer till the gravy is thick. Garnish with chopped coriander leaves.
Serve with white steamed rice or chappatis or bread 

MEAT COUNTRY CAPTAIN - A Classic Colonial Dish

MEAT COUNTRY CAPTAIN

This is an old Colonial Anglo-Indian Recipe which was a favourite with the young and the old. It can also be prepared with left over Beef Roast or Chicken

Serves 6     Time required 45 minutes

Ingredients

1 kg tender Mutton or Beef chopped into small pieces

6 peppercorns

2 big onions sliced

2 pieces cinnamon about one inch each

3 cloves

4 red chilies broken into bits

A few Curry Leaves (optional)

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon cumin powder  

1teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar

1 tablespoon butter or ghee

2 potatoes boiled, peeled and cut into quarters 

Mix the meat with all the above ingredients in a suitable pan except the potatoes. Place the pan on high heat and fry for a few minutes till the pieces of meat turn firm. Add sufficient water and close the pan with a tight lid. Cook on low heat till the meat is tender and most of the gravy dries up. Mix in the boiled potatoes and butter / ghee then remove from heat.

Serve with Rice or bread and sautéed vegetables.

(If cooking in a pressure cooker switch off heat after 5 or 6 whistles)

EGG AND BRINJAL (AUBERGINE) CURRY - BRIDGET WHITE

EGG AND BRINJAL CURRY

Serves 4   Preparation and Cooking Time 1 hour

Ingredients

6 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

¼ kg Brinjals cut into medium size pieces

1 teaspoon ginger garlic paste

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon spice powder or garam masala powder

½ teaspoon cumin powder

Salt to taste

2 tablespoons oil

1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves and onions till the onions turn golden brown. Add the ginger garlic paste, tomatoes and brinjals and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and spice powder and mix well. Add salt and 1 cup of water and cook till the Brinjals are cooked. Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick. Serve with Rice, bread or chapattis.

BRAIN PEPPER FRY - an old Anglo-Indian Dish

BRAIN PEPPER FRY 

This is an old, popular and tasty Anglo-Indian dish. The recipe is very simple and calls for very few ingredients. It cooks very fast and your dish is ready in no time at all. It goes well with Bread or Chappatis at dinner time, or as a snack at parties, or as a side dish with steamed rice and pepper water at Lunch. This recipe is featured in my Cookery Books ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST 

Serves 6    Preparation and cooking Time 20 minutes

Ingredients

4 Sheep Brains or Goat Brains 

2 onions sliced finely

Salt to taste

2 teaspoons pepper powder

2 table spoons oil

Wash the Brains gently and remove the top skin.  

Heat the oil in a suitable pan and Fry the onions till golden brown. 

Add the Brain and sauté for some time.  Sprinkle the salt and Pepper powder on the brains and mix carefully. Cover and steam cook for about 6 minutes till the brain is cooked.

Garnish with slit green chilies

Serve with bread or Chappatis or as a side dish with steamed rice and pepper water. 

Note: A teaspoon of chillie powder can be used instead of pepper powder for a variation in taste.

MUTTON GLACE / GLASSY - An old Colonial Anglo-Indian Dish

MEAT GLASSY / GLAZIE / GLACIE. 
Meat Glassy or Meat Glacie / Glaze, also known as Fruity Meat Curry or Sweet Mango Beef Curry is an old Colonial Dish. It was probably one of the first experiments of the Khansamas / cooks during Colonial times where a spicy curry dish was made more palatable with the addition of Sweet Mango Chutney or chunks of fruit such mango or pineapple which reduced the spiciness of the dish giving it a slightly spicy - sweetish - tangy taste. Major Grey’s Mango Chutney, Col. Skinner’s Mango Chutney and the Bengal Mango Chutney were normally used in this Anglo-Indian dish in the olden days.The term ‘Glassy or Glazie’ was a misrepresentation of the word ‘Glace’ by the cooks in the olden days. (Glacé is a rich brown stock obtained by browning bones and vegetables in a roasting pan before combining them in a pot with water to get a thick rich stock with a more pronounced flavor and deeper color).  

Serves 6   Time required: 1 hour

Ingredients

 ½ kg boneless Beef or Mutton cut into steaks 

3 large onions sliced finely

2 tablespoons Sweet Mango Chutney (any brand) or 1 cup of mango or pineapple chunks 

2 large tomatoes chopped finely or 2 tablespoons tomato puree 

2 teaspoons ginger garlic paste

2 tablespoons vinegar

1 tablespoon Worcestershire sauce

2 one inch pieces of cinnamon

1 Bay leaf

1 teaspoon ground pepper

2 teaspoons chillie powder 

2 teaspoon Coriander powder

Salt to taste

1 tablespoon plain flour

3 tablespoons oil

Flatten the beef or mutton with a mallet to break the fibers. Marinate   the meat with the flour, a pinch of salt and pepper, and ½ teaspoon of ginger garlic paste for about one hour.

Heat oil in a pan and fry the marinated meat (a few pieces at a time) till brown and half cooked. Remove and keep aside.

In the same pan, (add a little more oil if desired) fry the onions, Bay leaf and cinnamon till golden brown. Add the ginger garlic paste, pepper, chillie powder, vinegar, Worcestershire sauce and tomato and fry well on low heat for a few minutes till the oil separates from the mixture. Add the fried meat pieces and mix well so that all the pieces are covered with the mixture. Add 2 cups of water and cook on low heat till the meat is tender and the gravy thickens. Now add the Sweet mango Chutney or fruit and mix well. Cover the pan and simmer for 2 or 3 more minutes, then remove from heat.

Serve with steamed white rice or as a side dish with bread. 

Home Made Chocolate and Marzipan Easter Eggs, Butter Sponge Cake with Butter Icing, Hot Cross Buns

Some of my recipes for Easter Goodies from my Recipe Book A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES featured in THE HINDU Newspaper on 22/03/2016.
Home Made Chocolate and Marzipan Easter Eggs, Butter Sponge Cake with Butter Icing, Hot Cross Buns, etc 

ANGLO-INDIAN RECIPES - Chicken Buffarth, Chicken Roast with Braised Vegetables, Pepper MInce and Potato Cutlets /Chops, Anglo-Indian Pork Vindaloo, Simple Pork Roast, Chicken Palau / Pilaf and a Steamed Ginger Pudding

Some simple Recipes for an Anglo-Indian Easter Lunch or Dinner - Chicken Buffarth, Anglo-Indian Chicken Roast with Braised Vegetables, Pepper Mince and Potato Cutlets /Chops, Anglo-Indian Pork Vindaloo, Simple Pork Roast, Chicken Palau / Pilaf and a Steamed Ginger Pudding 

1. CHICKEN BUFFARTH  (Breakfast Stew on Easter Morning )

This wholesome stew was a ‘must have’ in Anglo-Indian homes for Breakfast on Easter Sunday in the earlier days. It goes well with bread or buns.

Serves 6      Preparation Time 45 minutes

Ingredients:

1 kg chicken

1 large cabbage cut into 4          

3 carrots cut into medium pieces

2 potatoes peeled and chopped

     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                             

½ cup oil or ghee

1 teaspoon spice powder            

2 teaspoons chillie powder

1 teaspoon pepper powder          

2 Bay leaves

1 teaspoon cumin powder            

Cut the chicken into about 8 big pieces. Wash well and add all the above ingredients to it.  Mix well. Heat the oil in a large pan. Cover the bottom of the pan with the cabbage, potatoes and carrots. Add the chicken mixed with all the ingredients.  Add 3 cups of water. Cover the pan and cook first on high heat then simmer on low heat for 30 minutes till the chicken pieces are well cooked and the buffad gives out a nice aroma. Serve hot.

 2. ANGLO-INDIAN CHICKEN ROAST WITH BRAISED VEGETABLES

This simple and delicious Chicken Roast makes a perfect meal either for lunch or dinner on Easter Sunday. The left overs make good sandwiches the next day.

Serves 6   Preparation Time 1 hour

Ingredients

1 whole chicken cleaned and washed well. Chop into 8 big pieces

Salt to taste

2 teaspoons ground black pepper powder

1 teaspoon Chillie powder

2 tablespoons oil or ghee

2 or 3 dry red chillies

A few whole pepper corns

3 carrots peeled and cut lengthwise

8 or 10 runner beans broken into halves

Marinate the chicken with the salt, pepper and chillie powder for about half an hour.

Heat oil or ghee in a thick -bottomed pan and add the chicken together with the broken red chillies and pepper corns. Turn the chicken from side to side and fry for about for about 5 minutes or till the pieces becomes firm. Add about 2 cups of water and mix well. Cover the pan with a tight lid and cook first on high heat then over low heat turning the chicken occasionally till the chicken is cooked and all the water / soup  is absorbed.

Add the carrots and beans and cook till just tender. Continue to cook till the chicken is roasted to a lovely golden brown.

3. PEPPER MINCE AND POTATO CUTLETS

 A favourite in most Anglo-Indian Homes 

Serves 6  Preparation Time 1 hour

Ingredients

½ kg finely minced meat

1 medium sized onion chopped finely    

2 teaspoons pepper powder

Salt to taste

3 tablespoons oil

1 egg beaten

2 tablespoons breadcrumbs

3 large potatoes

Boil the potatoes, remove the skin and mash well. Keep aside. In a pan add the mince, onions, pepper powder and salt with a little oil and cook till the mince is dry.  Remove from heat and cool for some time. Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form a round cutlet. Dip in the beaten egg then roll in the breadcrumbs. Heat oil in a flat pan and shallow fry the cutlets on low heat till golden  brown on both sides.

4. PORK VINDALOO

A typical Anglo-Indian Favourite on festive days. This dish is a Portuguese legacy to Anglo-Indian Cuisine.

Serves 6        Preparation Time 45 minutes

Ingredients

1 kg pork cut into medium pieces

3 big onions sliced finely

1 tablespoon cumin powder

½ teaspoon turmeric powder

1 teaspoon mustard powder

3 teaspoons chillie powder

2 teaspoons pepper powder

3 teaspoons garlic paste

1 cup vinegar

3 tablespoons oil

1 sprig curry leaves

Salt to taste

Marinate the pork for about one hour with the salt, vinegar, chillie powder, cumin powder pepper powder, mustard powder, turmeric powder and garlic paste. Heat oil in a pressure cooker and fry the curry leaves and onions till golden brown. Add the marinated pork and keep frying for some time. Now add more water and pressure cook till the meat is well cooked. Serve hot with rice or bread.

5. SIMPLE PORK ROAST

 A simple and easy to prepare Pork Roast. The flavour of the Pork is enhanced with just peper and a few whole spices. 

Serves 6   Preparation time 1 hour

Ingredients

1 chunk of pork weighing around 2 kgs with fat and lard

3 potatoes peeled

3 whole red chillies 

1 teaspoon pepper corns

3 cloves

3 cardamoms,

1 Bay leaf

Salt to taste

Wash the pork and rub well with the salt and a pinch of pepper. Place in a pressure cooker together with the red chillies, peppercorns, spices, bay leaf and a little water and pressure -cook for 15 minutes. Open the pressure cooker and add the whole potatoes. Simmer on low heat turning the meat around till nicely browned on all sides.

Alternately, the meat can be roasted with all the above ingredients in an   oven for 2 hours or till the meat is soft and brown.

6. CHICKEN PALAU

 A Typical Anglo-Indian Rice Dish. Not too spicy or rich but just enough to form the perfect base for a delicious festive meal 

Serves 8   Time Required 1 hour

Ingredients

1 kg Basmati Rice or any other Good Rice. (wash and soak for about 1 hour)

2 kgs chicken cut into fairly big pieces

3 bay leaves

2 teaspoons spice powder or garam masala

½ kg tomatoes chopped

3 small sticks of cinnamon, 4 cloves, 5 cardamoms

1 nutmeg flower / Star Anise

2 cups oil or ghee

Salt to taste

6 green chilies ground

3 tablespoons ginger garlic paste

2 teaspoons chillie powder

 ½ kg onions sliced finely           

1 teaspoon turmeric powder

½ cup fresh mint leaves

1 cup curds / yogurt

Wash the chicken and marinate with the spice powder, green chillie paste, curds / yogurt, half the quantity of ginger garlic paste and turmeric powder for half an hour.

Heat the oil or ghee in a large vessel and add the cloves, cinnamon, cardamom, nutmeg flower / star Anise, remaining ginger garlic paste and onions and sauté for some time. Add the chopped tomatoes, mint leaves and chillie powder and simmer till the oil separates from the mixture and the tomatoes are reduced to pulp. Add the marinated chicken and salt and cook for 10 minutes till the chicken is done. Remove the chicken pieces and keep aside. Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid. Add the rice and cook till half done. Now add the cooked chicken and mix well. Cover and cook on low heat till all the liquid is absorbed and the Biryani is almost dry. Serve hot with Curd Chutney.

7. STEAMED GINGER PUDDING

 This is a very old Colonial Dessert that was prepared and served in most Anglo-Indian Homes on a regular basis as it was so easy to prepare and called for few ingredients 

Ingredients 

6 tablespoons unsalted butter, softened,

2 tablespoons flour 

1 cup soft bread crumbs

1/2 teaspoon baking powder 

1/4 teaspoon dry ginger powder

½ cup plus sugar 

1 large egg 

1/3 cup coarsely chopped candied ginger (optional)

1 tablespoon honey 

1 tablespoon whole milk 

4 tablespoons apricot jam 

Butter an oven proof pudding basin or mixing bowl.

Stir together flour, baking powder, and ground ginger in a small bowl. Add the butter, bread crumbs and sugar into the bowl and mix well, Mix in the egg. Add flour mixture, chopped ginger, honey, and milk and mix until just combined. Spoon the jam into the bottom of the buttered Pudding bowl. Pour the batter on top, then smooth with a spatula. Cover the bowl with a lid and steam the pudding for 30 to 35 minutes till done.

Leave aside to cool for 10 minutes. Run a small knife around edge of bowl then invert the pudding onto a plate. Serve warm either with more Jam on top or with fresh cream

CLASSIC MINCE ON TOAST TRIANGLES - An old Colonial Tea Time Treat

CLASSIC MINCE ON TOAST TRIANGLES 

This is an old Colonial Favourite. It was served as a whole some Tea Time hearty snack or at parties and Soirees in the olden days. It is featured in my recent Recipe book A Collection of Simple Anglo-Indian Recipes, under Chapter IX THE ANGLO-INDIAN SNACK BOX. 

THE ANGLO-INDIAN SNACK BOX is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food that were regularly prepared in Anglo-Indian Homes and also at ‘Parties, Soirees and Elegant Evening Gatherings’ in the olden days -  all innovated and made famous by the Mog Cooks of yore in the Tea Gardens in the Hills. The repertoire covers a variety of vegetarian as well as non- vegetarian finger food and nibbles which include savouries, snacks, tea time treats, etc., that can easily be prepared from ingredients commonly available at home. 

RECIPE FOR CLASSIC MINCE ON TOAST TRIANGLES

Serves 4     Time required: 45 minutes

Ingredients 

½ kg Mince (Beef or Mutton)

2 big Onions chopped

½ teaspoon turmeric powder

1 teaspoon chopped garlic

2 tablespoons oil

Salt to taste

1 teaspoon chillie powder

1/2 teaspoon cumin powder

1 tomato chopped

1/2 cup green peas 

6 or 8 slices bread either white or brown (I used Brown Bread) 

A few coriander leaves to garnish

Heat oil in a pan and fry the chopped garlic and onions till golden brown.. Add the mince and all the other ingredients and mix well. Cook on low heat for about ½ an hour till the mince is cooked and nicely browned and dry. Remove from heat.

Toast the bread till crisp. Cut each slice into triangles. Spoon the cooked mince mixture on each piece. Garnish each triangle with just a few chopped coriander leaves. 

Serve as a wholesome and hearty Tea time treat 

EGG AND DRUMSTICK CURRY - an old Anglo-Indian favourite

EGG AND DRUMSTICK CURRY

DRUMSTICK: A GOOD BLOOD PURIFIER  - Bridget White Kumar

The 'drumstick tree', is well known for its multi-purpose attributes, wide adaptability, and ease of establishment. It is mostly grown as a backyard tree in most South Indian homes. Its leaves, pods and flowers are packed with nutrients important to both humans and animals. It is valued mainly for its tender pod, which is antibacterial and a wonderful cleanser. Drumstick is rich in calcium, phosphorus and vitamin C. The leaves are especially beneficial in the treatment of many ailments due to their various medicinal properties and their rich iron content. Drumstick is also a good blood purifier. 

EGG AND DRUMSTICK  CURRY - An easy Anglo-Indian Recipe 

Serves 6 

Preparation time 30 minutes

Ingredients

6 drumsticks, peeled and cut into 2 inch pieces, 

6 Hard Boiled eggs peeled

2 onions finely chopped, 

1 teaspoon ginger garlic paste
2 tomatoes finely chopped, 

6 or 7 curry leaves, 

2 tablespoons coriander leaves finely chopped, 

2 teaspoons chillie powder, 

1 teaspoon coriander powder, 

1 teaspoon cumin powder, 
½ teaspoon turmeric powder, 

1 teaspoon garam masala powder / spice powder, 

2 green chillies chopped, 

salt to taste, 

2 tablespoons oil

Heat oil in a pan and sauté the onion and curry leaves for a little while. Add the tomatoes, ginger garlic paste, green chillies, chillie powder, turmeric, garam masala / spice powder, cumin powder, coriander powder and salt and stir fry till the oil separates from the mixture. Add the drumsticks and hard boiled Eggs and 2 cups of water and simmer on low heat till the drum sticks are cooked and the gravy thickens. Garnish with chopped coriander leaves.

Serve this delicious curry with rice or chapattis

ANGLO-INDIAN FOOD EVENT AT 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 and Santa Claus who made it all happen Dr. 

The launch of the Cochrane Place Gourmet Club, was a Week long festival celebrating the love of food. (Feb 14th to 19th). 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” 

“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” 
In like manner the Menus were specially crafted by me 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 !!!!!

Once again in the words of Dr Ashish Chopra ”They say the success of any event is how good it has gone. ..In this case it was fantastic bonding ..A connect of each one of us ..Be it food. .music... great conversations. Spiritual ..emotional .. This was one event where we learnt from each other. .Our happiness quotient was 100 percent. .. We shared.. we cared.. and we are parting only to bond.