Bridget White Anglo-Indian Recipe Books

Bridget White Anglo-Indian Recipe Books


All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagiarism and infringement of Copy Right punishable by Law


For copies contact: Bridget Kumar Tel: +9198455 71254 Email: / A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Saturday, July 21, 2012


My Recipe for RAILWAY MUTTON / LAMB CURRY was selected as the READER RECIPE OF THE MONTH in the July issue of the BBC GOOD FOOD MAGAZINE. As a result I won a special gift Hamper woth Rs 6000.00 from Debenhams. The Hamper contained a 5 piece Spoon Set and a Jamie Oliver Grater Gift set which has both the fine and coarse graters. Wanted to share this lovely bit of news with all the readers and followers of ALL MY BLOGS as well as my Page PRESERVING ANGLO-INDIAN CUISINE on FACE BOOK . Thanks for all your love and support. God bless you all. Bridget

The Railway Mutton Curry is a direct throw back to the days of the British Raj, when traveling by train was considered aristocratic. The very name ‘Railway lamb Curry’ conjures up scenes of leisurely travel by train in the early 1900s, of tables covered with snow white table cloths laid with gleaming china and cutlery, of turbaned waiters and bearers serving this tasty slightly tangy Curry dish with Rolls and Crusty White Bread in Railway Dining and Refreshment Rooms and in First Class Cabins on long distance trains.

The Railway catering staff comprised of butlers, cooks and bearers who were all trained in the art of hospitality by the British. They were courteous and attentive and smartly dressed in White uniforms, ever solicitous to the needs of the traveling upper class public. All Refreshments and food were served in the right dishes and each table in the dining car was laid with the right crockery, cutlery and napkins or serviettes all embossed with the British Indian Railway Monogram.

As its very name suggests, this very popular and tasty dish was prepared and served in Railway Refreshment Rooms and in First Class Cabins on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was prepared with tender pieces of lamb or mutton, potatoes and other Indian condiments along with the addition of either vinegar, tamarind juice or lemon juice.

The dish was left to simmer on low heat for more than an hour, so as to absorb all the flavours making it truly a dish fit for a connoisseur!

Serves 6    
Preparation Time 45 minutes
½ kg mutton or lamb cut into medium size pieces
2 potatoes peeled and quartered
6 peppercorns 
2 big onions sliced
2 pieces cinnamon                     
2 cloves
2 cardamoms 
8 to 10 curry leaves
4 red chilies broken into bits 
2 teaspoons chillie powder
1teaspoon ginger and garlic paste
Salt to taste
2 tablespoons oil    
2 tablespoons vinegar or ½ cup of tamarind juice or lemon juice

Wash the meat and mix it with the ginger garlic paste, salt and the chillie  powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.  Add the meat and mix well. Fry for a few minutes till the pieces get firm. Add sufficient water and cook till the meat is tender. Now add the vinegar / Tamarind juice / lemon juice  and cook on low heat till the gravy is thick and dark brown.

Serve with Steamed Rice, Bread or Dinner rolls.
Note: Substitute beef for lamb / mutton if desired. If more gravy is required, add 2 chopped tomatoes while adding the meat

1 comment:

  1. great recipe..rumble tumble, is what the british called the scrambled eggs preparation.