Bridget White Anglo-Indian Recipe Books

Bridget White Anglo-Indian Recipe Books
ANGLO-INDIAN RECIPE BOOKS

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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

IMPORTANT NOTICE

DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
ALL MY ANGLO-INDIAN RECIPE BOOKS ARE AVAILABLE ONLINE ON Amazon.com
THIS IS THE LINK TO MY AUTHOR PAGE DISPLAYING ALL MY BOOKS. HENCE PLEASE ORDER DIRECTLY AND PURCHASE THE BOOKS FROM AMAZON

Monday, January 26, 2015

BRIDGET WHITE - THE NEW INDIAN EXPRESS

Back with the British Bite
Food is not unlike fashion and the old often comes back into vogue. Right now, you could say Anglo-Indian cuisine is the culinary equivalent of shift dresses, winged eyes and platform heels. The food born at the confluence of the British and Indian cooking traditions was once confined to the Anglo-Indian community, now dwindling in numbers in this country, as many leave for foreign shores. Lately, though, fare from Kolkata’s Bow Barracks, British Raj clubs and railway colonies elsewhere is enjoying the sort of popularity that causes gastro pubs, standalone restaurants and even five-star outlets to put it on their menus.

They borrowed the title of the unique food festival from the well-known glossary of colloquial Anglo-Indian words and phrases which came into use during the British rule. “We kept some of the dishes authentic, while tweaking others to turn them into bar foods,” says Chef Varun. So the popular panthras—mince-stuffed crepe rolls that are crumb-fried—stay true to the original, while the Chingree Samosa is an innovation of prawn Balchao enclosed in flaky pastry and served with mango chutney. To drink, what could be more appropriate than a gimlet or a pink gin of the kind the memsaabs may have sipped a century or more ago.
With more restaurants coming forward to showcase Anglo-Indian cuisine, Bridget White, author of seven cookbooks, including Anglo-Indian Cuisine: A Legacy of Flavours from the Past and Anglo-Indian Delicacies, is much in demand for her expertise. “While it may, on the surface, seem to be merely about adding an Indian touch to a British dish, or the other way around, Anglo-Indian food is subtle and nuanced,” says Bridget. “The combination of spices for each dish is different and must always be freshly prepared if you want to stay true to the original. Masalas are used to enhance the key ingredients, not to distract from them,” she says. Authenticity is also destroyed when too many regional flavours influence the dishes, she says, adding that these are challenges for the chefs attempting to recreate Anglo-Indian fare.
One of the recent Anglo-Indian food festivals she helped with was at the Taj West End in Bangalore, which celebrated 125 years with a series of events celebrating its British Raj origins. The hotel’s executive chef, Sandip Narang, put together a menu that included such favourites as Mulligatawny, Liver and Onions, Potato Captain and Railway Mutton Cutlet. “We also created special menus to be paired with top-of-the-drawer single malts,” says Chef Narang, who revived little-known dishes and gave others a signature twist.
Chef and restaurateur Subhankar Dhar of the award-winning Esplanade in Bangalore, while working with Bengali classics, is also a specialist in the unique cuisine of Kolkata, which has strong Anglo-Indian influences.  “Anyone growing up in Kolkata as I did, knows and loves the dishes of the Anglo-Indian community there. I remember, in particular, the amusingly titled Bubble and Squeak, Steamroller Chicken – which was flattened and crumb-fried – Bengal Lancers’ Prawn Curry and Potluck Casserole, all of which we ate in the homes of our Anglo-Indian friends,” he says. As the cuisine is still considered niche, a full-scale restaurant may not be commercially viable. “However, food festivals and special menus are a great way to celebrate these dishes,” adds Subhankar.

Tuesday, January 20, 2015

ANGLO-INDIAN PORK VINDALOO


















ANGLO-INDIAN PORK VINDALOO
Vindaloo is a legacy of the Portuguese  to Anglo-Indian Cuisine. It can be prepared with any kind of meat such as Beef, Mutton, Lamb, pork, poultry, seafood and also vegetables such as Brinjals or Egg Plant, potatoes, peas etc). The dish is not as thick as a Korma and does not have as much gravy as other curries. It also requires quite a lot of oil in its preparation and tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chillie powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it.

Serves 6   Preparation and cooking Time: 45 minutes
Ingredients

1 kg pork cut into medium size pieces
3 potatoes peeled and cut into halves
3 large onions sliced finely
2 teaspoons chillie powder
1 teaspoon turmeric powder
2 tablespoons oil   
Salt to taste
2 tablespoons ginger garlic paste
2 small sticks cinnamon
4 cloves
2 cardamoms
3 tablespoons vinegar

Boil the pork and potatoes with a little salt and sufficient water till tender. Remove and keep aside.

Heat oil in a pan and fry the onions till light brown. Add the ginger garlic paste and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, cinnamon, cloves, cardamom, vinegar and salt. Fry for a couple of minutes. Now add the cooked pork and potatoes along with the soup and simmer for about 10 minutes. Serve with bread or rice.

Saturday, January 10, 2015

ANGLO-INDIAN POT ROAST

Preparation and cooking time: 1 hour 30 minutes
Ingredients

A 2 kg chunk of tender beef preferably from the Round or Rump Portion
2 teaspoons Pepper Powder 
1 teaspoon Chillie Powder
3 red dry chillies broken into bits
1 small cinamon stick
3 cloves
Salt to taste
3 tablespoons butter or oil 
3 large potatoes peeled and cut into halves

Wash the meat and rub the salt, pepper and chillie powder well into it all over. Heat a large pan or pressure cooker and add the butter/ oil. Drop in the red chillies, cinamon and cloves. Now place the meat in the pan and brown all over, turning it from side to side. Add sufficient water and cook till the meat is tender. Add the sliced the potatoes to the meat. Simmer on low heat till all the water evaporates, turning the meat from side to side, till the Roast is nicely brown all over and the potatoes and  too are well roasted. 
Serve hot or cold with steamed vegetables and bread or with white steamed rice and Pepper Water