ANGLO-INDIAN DINNER - THE TAJ WEST END BANGALORE

Mr. Vir Sanghvi, the noted Editor and Television Celebrity is in Bangalore in connection with the historic event of The Taj West End Bangalore celebrating 125 years of the West End this year.

He and Mrs. Sanghvi are presently guests of The Taj West End Bangalore. The Taj West End as part of the celebration is showing Colonial Anglo-Indian Food and Mr. and Mrs. Sanghvi were treated to a special Anglo-Indian Dinner on the 20th September 2012 at THE TAJ WEST END (MYNT RESTAURANT).

I was requested by Executive Chef Sandip Narang of the Taj West End to formulate a special Menu of popular and tasty Colonial Anglo-Indian Dishes and personally supervise the preparation of these dishes that were served to Mr. and Mrs. Sanghvi at Dinner last night.

Needless to say that both of them thoroughly enjoyed the delicious spread of Anglo-Indian Coconut Rice, Mince Ball Curry, Colonial Pepper Chicken, Railway meat curry, Bengal lancer’s Shrimp Curry, Prawn Fry, Liver and Onions, Pan fried Pepper Fish, Fish Kedgeree, Seer Fish in a Tangy Gravy, Pork devil Fry, Potato Chops, etc, together with a selection of Anglo-Indian pickles, relishes and chutneys. Dessert was a selection of old Anglo-Indian favourites such as Bread Pudding, open Pineapple tarts and miniature Apple Crumble together with Custard sauce.

They were truly appreciative of the wonderful taste of Anglo-Indian Food and the rich culinary history behind each dish that I explained and talked about. I also presented them with a few of my Anglo-Indian Recipe Books which was graciously received.

My sincere, grateful and special thanks to Executive Chef Sandip Narang and the Taj West End Bangalore for giving me this wonderful opportunity of sharing my expertise in Anglo-Indian Cuisine and being part of the team on this occasion. 

All credit for the wonderful Anglo-Indian Meal should be given to all the team at the MYNT Kitchen in particular Chefs Bharat Kapoor, Abhijit Mallick, Sukesh, Phillip, Parimal, Pranav, Susainathan, keshav Rao, Srinivas, Manoj, Niranjan, Manju, Santosh, Nanda, Melvin, Jose, Devandra, Ramachandra, Milton and all the other staff who supported me and helped to make this a success. Thank you and God bless you all.

SCOTCH EGGS

SCOTCH EGGS

 A Scotch Egg consists of a shelled hard-boiled Hen's Egg invariably wrapped in minced meat, coated in breadcrumbs and deep fried. Scotch eggs are commonly eaten cold, typically with a salad and sauce. Scotch Eggs are closely related to the Nawabi dish Nargisi Kofta where shelled boiled eggs are coated with spiced mutton / lamb mince and crumb fried.

Serves 6  Preparation Time 45 minutes

Ingredients

 500 gram minced meat either beef, mutton , pork or lamb mince

2 teaspoons Worcestershire sauce

6 hard-boiled eggs, peeled

1 tablespoon plain flour

Salt to taste

1 teaspoon freshly ground black pepper

1 egg, beaten

100 grams  dried breadcrumbs

Sufficient oil for deep frying

In a medium bowl, mix together the mince and Worcestershire sauce. Then mix in the flour, salt and pepper.  Divide the mixture into six equal parts. Mold each part around each of the hard-boiled eggs, rolling between your hands to shape.

Place the beaten egg and breadcrumbs into separate dishes. Dip the  meat covered eggs  into the beaten egg, then roll in the breadcrumbs until coated. Deep fry the coated eggs until golden brown.

Serve with mustard sauce and a green salad or mash potatoes.