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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

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 Plagarism and infringement of Copy Right punishable by Law

Friday, September 21, 2012

ANGLO-INDIAN DINNER WITH MR.VIR SHAGHVI AT THE TAJ WEST END BANGALORE

ANGLO-INDIAN DINNER WITH MR.VIR SHAGHVI AT 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.

Wednesday, September 12, 2012

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST - My New Anglo-Indian Recipe Book


ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a revised version in a new format of Bridget White’s two earlier books “The Best of Anglo-Indian Cuisine - A Legacy” and “Flavours of the Past”. Lots of new recipes of popular Anglo-Indian dishes have been added in this edition













ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise.
It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.
 
Price per book : India : Rs150.00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

Tuesday, September 04, 2012

DEVILLED EGGS

Deviled Eggs are also known as Eggs Mimosa, Picnic Eggs or Dressed Eggs. Devilled eggs are hard-boiled eggs that are shelled, cut in half and filled with the hard-boiled egg's yolk that is mixed with other foodstuffs such as mayonnaise,  mustard  many other ingredients depending on one’s choice. Deviled eggs are usually served cold. They can be served as a side dish or with a main course. However, Devilled Eggs are popular appetizers or starters at a party or picnic



Devilled Eggs
Serves 6   Preparation Time 20 minutes
Ingredients

6 Hard boiled Eggs
2 tablespoons mayonnaise
½ teaspoon chilly powder
½ teaspoon pepper powder
¼ teaspoon mustard powder or paste
Salt to taste
2 tablespoons lime juice

Slice the hard boiled eggs lengthwise. Scoop out the yolks with a teaspoon and then mix them with the mayonnaise, chillie powder, pepper powder, salt, mustard and lime juice. Mix well to a smooth consistency. Spoon this mixture into the egg halves and arrange on a plate. Garnish with chopped coriander or mint leaves, tiny tomato and pineapple wedges, Rosemary or slivers of olives. Serve as a starter at parties.