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