ANGLO-INDIAN DELICACIES

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 round off the extensive flavours and tastes. Old favourites such as Pork Bhooni, Devil Pork Curry, Dak Bungalow Duck and Chicken Roast, 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, Kalkals, Rose Cookies, Dhol Dhol, Beef Panthras, Potato Chops, 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 my earlier books, this Recipe Book will make a useful addition to a personal Anglo-Indian Recipe Collection Bridget White