Anglo-Indian Delicacies: Vintage and Contempory Cuisine from Colonial India

By Bridget White

'ANGLO-INDIAN DELICACIES' is an interesting assortment of easy- to- follow Recipes of popular vintage and contemporary Cuisine of Colonial Anglo India. It covers a wide spectrum, ranging from typical English Roasts and Pasties to mouth watering Gravies and Curries, Pepper Water, Fries, Pulaos, Savouries, Sweets, Christmas treats, etc. picking up plenty of hybrids along the way. A few home brewed wines are also included to round off the extensive flavours and tastes.

Old favourites such as Pork Bhooni, Devil Pork Curry, Meat Glassy (fruity Meat Curry), Mango Chutney Dhal, Calcutta Cutlets, Fish Kedgeree, Double Onions Meat Curry, Bengal Lancers Shrimp Curry, Salted Tongue, Salted Beef, Corned Beef, Kuk Kuls, Rose Cookies, Dhol Dhol, Beef Panthras etc have been given a new lease of life.

It is an easy and unpretentious guide to delectable Anglo-Indian Cuisine. The easy-to-follow directions make cooking these delicacies, simple, enjoyable and problem-free. Anyone who follows these recipes will turn out dishes that will truly be a gastronomic delight besides having a rendezvous with History. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection.

• Language: English
• Publisher: Partridge Publishing India
• Release date: Jul 9, 2013
• ISBN: 9781482801361

Bridget White

Bridget White is a Cookery Book Author, Food Consultant and Culinary Historian. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Cuisine and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era. Her Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial ‘Anglo-Indian Food besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.

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Copyright © 2013 by Bridget White.

ISBN:      Softcover      978-1-4828-0137-8

                  Ebook            978-1-4828-0136-1

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CONTENTS

Introduction

Some Helpful Hints

I SOUPS AND PEPPER WATER

1.   Chicken Mulligatawny Soup

2.   Lamb / Mutton Mulligatawny Soup

3.   Brown Windsor Soup

4.   Trotters Soup

5.   Oxtail Soup

6.   Beef Bones Soup

7.   Chicken And Barley Broth Also Known As Kenny Boy’s Congee

8.   Anglo-Indian Pepper Water

9.   Dhal Pepper Water (Lentil Based Pepper Water)

10.   Breast Bone Pepper Water

II CURRIES, GRAVIES, FRIES, SIDE DISHES & MORE

A.   MEAT

1.   Simple Meat Vindaloo

2.   Anglo-Indian Mince Ball Curry (Bad Word Curry)

3.   Simple Anglo-Indian Beef Curry

4.   Meat Glassy (Fruity Meat / Sweet Mango Meat Curry)

5.   Railway Meat Curry

6.   Meat Puli Fry Or Tangy Meat Fry

8.   Meat And Runner Beans Curry

9.   Hot Beef Fry

10.   Devilled Meat Balls

11.   Mutton / Lamb Fry

12.   Madras Club Lamb / Mutton Quorma (Korma)

13.   Meat In Mint And Coriander Gravy

14.   Anglo-Indian Masala Chops

15.   Meat Pepper Fry

16.   Beef Pepper Steaks

17.   Rack Of Lamb / Mutton Pepper Chops

18.   Anglo-Indian Meat Grill

19.   Veal Pepper Chops

20.   Spicy Veal Curry

21.   Stuffed Snake Coy Curry (Snake Gourd / Serpent Gourd)

22.   Brown Stew (Meat And Vegetable Stew)

23.   Almorth (Mixed Meat Stew)

24.   Oxtail Vindaloo

25.   Curried Trotters

26.   Spicy Brain Fry

27.   Liver And Onion Fry

28.   Stewed Lamb Kidneys

29. Hot & Spicy Tripe (Boty Curry)

30.   Ox Tongue Vindaloo

31.   Lamb Head Curry

32.   Crumbed Chops (Mutton / Lamb)

33.   Pepper Mince Potato Chops

34.   Minced Meat Cutlets

35.   Calcutta Savoury Mince Cutlets

36.   Beef Croquettes

37.   Ding Ding (Savoury Sun Dried Meat Crispies)

38.   Brain Cutlets

39.   Brinjal Bake (Egg Plant / Aubergine Bake)

40.   Spicy Meat Patties

41.   Cornish Pasties

42.   Beef Pot Roast

43.   Ox Tongue Roast

44.   Devilled Beef Steak

45.   Beef Jalfrazie

46.   Hussainy Stick Curry Or Hussainy Kebab Curry

47.   Beef Jerky (Another Version Of Ding Ding)

48.   Fried Beef Strips

49.   Home Made Salted Beef

50.   Home Made Corned Beef

51.   Salted Tongue

52.   Double Onions Mutton Curry (Mutton Do Piyaza)

53.   Mutton / Lamb Dumpoke (Dumpukht)

54.   Frikkadels Or Fried Mince Meat Balls

55.   Cold Meat Fry

B.   CHICKEN

1.   Chicken Vindaloo

2.   Country Captain Chicken

3.   Colonial Pepper Chicken

4.   A Simple Anglo-Indian Chicken Curry

5.   Fowl Curry In Coconut Gravy

6.   Dak Bungalow Chicken Curry

7.   Simple Chicken Stew

8.   Chicken And Vegetable Dumpling Stew

9.   Country Fowl Buffad

10.   Nana’s Bobo Fry (Chicken Fry)

11.   Chicken Jalfrazie

12.   Chicken Gizzards And Liver Fry

13.   Chicken Dry Fry

14.   Whole Pot Roast Chicken

15.   Chicken Croquettes

16.   Steam Roller Chicken

17.   Duck Vindaloo

18.   Duck Moley

19.   Dak Bungalow Whole Duck / Chicken Roast

20.   Turkey Roast With Stuffing

C.   PORK

(Any Pork Cut could be used as per personal preference)

1.   Pork Vindaloo

2.   Country Captain Pork

3.   Madras Pork Curry

4.   Spicy Pork Chops

5.   A Simple Pork Pot Roast

6.   Spicy Pork Fry

7.   Pork Baffad

8.   Devil Pork Curry

9.   Devilled Pork Chops

10.   Pork Bhoonie / Pork Cooked With Fresh Dil Leaves

11.   Spicy Pork Spare Ribs

12.   Fried Pork Loin Strips

13.   Chillie Pork Fry

14.   Pepper Pork Fry

15.   Spicy Pork Trotters

D.   FISH / PRAWNS / CRABS & EGGS

1.   Anglo-Indian Fish Vindaloo

2.   Tangy Fish Curry (Fish Cooked With Tamarind)

3.   Fish Moley (Fish Stew)

4.   Anglo-Indian Fish Curry

5.   Fish And Green Mango Curry

6.   Salt Fish Curry

7.   Fried Fish

8.   Stuffed Fried Mackerels

9.   Fish Cutlets

10.   Fish Croquettes

11.   Fried Fish Roe

12.   Fish Steaks

13.   Shark Mince Fry (Shark Puttu)

14.   Simple Fried Bombay Duck

15.   Prawn Vindaloo

16.   Prawns In Coconut Gravy

17.   Prawn And Brinjal / Egg Plant Curry

18.   Prawn Temperado Or Tempered Prawns

19.   Spicy Prawns Fry

20.   Prawn Pepper Fry

21.   Bengal Lancers Prawn / Shrimp Curry

22.   Hot And Spicy Crab Curry

23.   Dry Pepper Crab Fry

24.   Egg And Tomato Curry

25.   Egg Vindaloo

26.   Eggs Temperado (Tempered Eggs)

27.   Poached Eggs And Tomatoes Stir Fry

28.   Pickled Eggs

29.   Bengal Lancers Egg Curry (Tomato Based Gravy)

30.   Major Gray’s Egg And Potato Chops

III VEGETARIAN VARIETY

1.   Simple Mixed Vegetable Curry

2.   Green Peas And Potato Curry

3.   Cauliflower And Potato In Coconut Gravy

4.   Brinjal / Egg Plant Vindaloo

5.   Tangy Lady’s Finger / Okra

6.   Capsicum, Egg Plant And Potato Curry

7.   Pumpkin And Tomato Curry

8.   Drumstick And Potato Curry

9.   Mixed Vegetable Stew

10.   Mixed Vegetable (Ball) Kofta Curry

11.   Vegetable Jalfrasie

12.   Tangy Baby Onions Curry

13.   Dhal, Vegetable And Green Mango Curry

14.   Red Lentils (Masur Dhal) And Tomato Curry

15.   Split Lentils / Tur Dhal And Spinach Curry

16.   Anglo-Indian Dhal Mash

17.   Capsicums Stuffed With Potatoes

18.   Vegetarian Masala Chops

19.   Potato, Beet And Carrot Chops

20.   Potato Croquettes

21.   Railway Vegetable Cutlets

22.   Potato Patties

23.   Cabbage Foogath (Cabbage Stir Fry Side Dish)

24.   Greens Foogath

25.   Beans Foogath

26.   Stir Fried Cauliflower

27.   Cauliflower And Spring Onions Stir Fry

28.   Lady’s Finger (Okra) And Tomato

29.   Fried Lady’s Finger /Okra

30.   Yam Fry

IV ANGLO-INDIAN RICE DELICACIES

A FEW TIPS FOR COOKING RICE

1.   Steamed Rice Or Plain White Rice

2.   Anglo-Indian Yellow Coconut Rice

3.   Pish-Pash Rice Or Smashed Rice

4.   Plain Pulao

5.   An Easy Mutton / Lamb Pulao

6.   Junglee Chicken Pulao

7.   Prawn Pulao

8.   Fish Pulao

9.   Fish And Boiled Eggs Kedgeree

10.   Egg Pulao

11.   Vegetable Pulao

12.   Tomato And Coriander Leaves Pulao

V ANGLO-INDIAN PICKLES AND CHUTNEYS

1.   Brinjal Pickle (Aubergine / Egg Plant Pickle)

2.   Mango Pickle (Sweet)

3.   Lime Pickle (Sweet)

4.   Goose Berry Pickle

5.   Chicken Pickle

6.   Fish Padda

7.   Salt Fish Pickle

8.   Prawn Pickle

9.   Pork Pickle

10.   Meat Pickle

11.   Sweet Mango Chutney Preserve

12.   Devil Chutney (Hell’s Flame Chutney)

13.   Pulao Chutney Or Curd Chutney

14.   Tomato Chutney

15.   Mint Chutney

VI SAVOURIES, SWEETS & FESTIVE TREATS

1.   Hot Mince Curry Puffs

2.   Sweet Coconut Puffs

3.   Savoury Potato Fritters

4.   Savoury Fried Dumplings

5.   Panthras / Fried Savoury Mince Pan Rolls

6.   Fish Fingers

7.   Batter Fried Prawns

8.   Chicken Fritters

9.   Vegetable Croquettes

10.   Pepper Cheese Balls

11.   Chillie Cheese Sticks

12.   Ripe Plantain / Banana Fritters

13.   Dumplings In Milk

14.   Semolina Sweet Delight

15.   Vermicelli Sweet Dish

16.   Dough Nuts

17.   Short Bread Biscuits

18.   Rice And Coconut Gruel (Good Friday Rice Congee)

19.   Old Fashioned Bread Pudding

20.   Cashew Nut Macaroons

21.   Coconut Macaroons

22.   Kal Kals—A Christmas Sweet

23.   Rose Cookies / Rosa Cookies

24.   Guava Cheese

25.   Coconut Sweets

26.   Doldol (Black Rice Flour & Coconut Halwa)

27.   Marshmallows

28.   Marzipan Sweets

29.   Groundnut Toffee

30.   Cashew Nut Fudge

31.   Milk Toffee

32.   Matrimony Sweet (Semolina And Coconut Sweet)

33.   Traditional Christmas Cake

34.   Rich Plum Cake With Almond Icing

35.   A Simple Christmas Fruit Cake

36.   Chocolate Yule Log Cake

37.   Butter Sponge Cake

38.   Dark Chocolate Cake

39.   Bole Cake

40.   Christmas Plum Pudding

VII HOME MADE WINES

1.   Grape Wine

2.   Ginger Wine

3.   Beetroot Wine

4.   Gooseberry Wine

5.   Apple Wine

VIII SOME BASIC CURRY POWDERS

1.   Basic Chilly Powder

2.   All Purpose Anglo-Indian Curry Powder

3.   Pepper Water Powder

4.   Vindaloo Curry Powder / Paste

5.   All Spice Powder (Garam Masala Powder)

Common Ingredients And Spices Used In Anglo-Indian Cooking

Glossary

Weights And Measures

Anglo-Indian Recipe Books By Bridget White

About The Author Bridget White-Kumar

INTRODUCTION

It gives me great pleasure to bring out this revised version of ANGLO-INDIAN DELICACIES. The immense support and encouragement that I have received from people all over the world has encouraged me to bring out these Recipe Books of popular and authentic Anglo-Indian Dishes.

The Anglo-Indian Community is a Multi- Racial and Hybrid Community that can trace its origins to as early as the 16th century i.e. to the advent of the Europeans into India. The Portuguese, Dutch, Spanish, French etc. came to India to trade in spices. The British established the East India Company towards the latter half of the 18th century. As a result of Colonization and with the inter-mingling and inter-marrying of the various European races, a new Multi-Cultural and Multi-Racial community namely the Anglo-Indian Community came into existence and evolved with a distinctive culture of its own.

Anglo-Indian Cuisine purportedly, first came into existence in Calcutta and parts of Bengal. It was here, that the Khansamas and Cooks in the olden days, innovated and experimented to give us one of the world’s first Fusion Cuisines. There was a great deal of innovation in the preparation of soups, entrees, side dishes, sauces and salads that were conjured up by the Indian Khansamas and Cooks in those early times.

Anglo-Indians have their own special taste in food, which is a direct reflection of their multi-racial and hybrid heritage where the spicy Indian Curry and Rice is given as much importance as the British Roasts and Bakes.

Anglo-Indian Cuisine is a fusion of both western and Indian Cuisine and is perhaps one of the first examples of FUSION FOOD in the world. This cuisine evolved over many years as a result of reinventing and reinterpreting the old quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. Thus a completely new contemporary cuisine came into existence making it truly Anglo and Indian in nature, which was neither too bland nor too spicy, but with a distinctive flavour of its own. It became a direct reflection of the multi-cultural and hybrid heritage of the new colonial population.

It is the extremely unusual blend of both tastes that makes this cuisine so unique. Anglo-Indian Cuisine is mostly prepared using spices such as Pepper, bay leaves, cloves, nutmeg, cinnamon, etc. Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic etc, are also added in moderation. Yogurt and milk are also used in certain preparations to offset extra spiciness and pungency.

Many of the dishes have rhyming alliterative names like Doldol, kalkal, Ding- Ding, Posthole, etc. The very nomenclature of the dishes is unique and original, and synonymous only to the Anglo-Indian Community. It is a true reflection of both worlds where the spicy curry is given as much importance as the bland bakes and roasts. Many of the dishes have a unique History behind their existence.

Due to the influences of various factors, Anglo-Indian cuisine, which is a gourmet’s delight, is slowly getting eroded. In these days of fast foods and instant mixes, many people don’t take the trouble to cook a meal from scratch. Most of the youngsters of the community have no idea of its rich culinary history.

In a world fast turning into a Global Village, where many Anglo-Indians are migrating away from India and marriages outside the Community are becoming common, it has become imperative to preserve and record for future generations the unique culture and cuisine of the pioneers of the community.

Therefore, in order to ensure that the Anglo-Indian Community lives on through its culinary delights, I have brought out 6 Recipe books which are indeed a Collection of truly mouth watering Anglo-Indian dishes, and they have received tremendous response from all over the world.

Incidentally, one of my Recipe Books, ‘Anglo-Indian Cuisine—A Legacy of Flavours from the Past’ was chosen as the Best Culinary History Book from India by GOURMAND INTERNATIONAL (Spain) ANNUAL WORLD COOK BOOK AWARDS 2012.

This Recipe Book ‘Anglo-Indian Delicacies’ is an interesting assortment of easy- to- follow Recipes of popular vintage and contemporary Cuisine of Colonial Anglo India. It covers a wide spectrum, ranging from typical English Roasts and Pasties to mouth watering Gravies and Curries, Pepper Water, Fries, Pulaos, Savouries, Sweets, Christmas treats, etc. picking up plenty of hybrids along the way. A few home brewed wines are also included to