COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY – THE MEMSAHIB’S KITCHEN

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY – THE MEMSAHIB’S KITCHEN

Collage of Bridget and Chefs

It’s been an awesome and amazing experience being part of the Colonial Anglo-Indian Food Promotion Event #thememsahibskitchen at K3, J W Marriott Hotel New Delhi Aerocity.

Thank you so much J W Marriott Hotel for giving me the privilege of recreating and bringing back to life old 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 and fry.
The delicious Railway Lamb and Vegetable Curries 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.

Collage of Non-Veg Dishes
Then the East India Company legacies of lamb chops, Bread and Butter pudding, Roly Poly Jam 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 quartered hard boiled eggs), Rissoles, Potato Chops and Pantras, Cutlets and Croquettes.

Collage of Vegetrian dishesThe Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the other old dishes such as Grandma’s Country Captain Chicken, lamb Mince Ball (Kofta) Curry, Saffron Coconut Rice, Anglo-Indian Tomato Pilaf, etc.
Thank you  J W Marriot Hotel New Delhi Aerocity, Executive Chef Vikram Bhatt, Executive Sous Chef Ishika, Mr Rohit Sharma and Mr Nikhil Nair for this wonderful opportunity.
My special thanks to the wonderful team of Chef Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh and others who were so eager to learn this new cuisine and recreate these old dishes for the festival. God bless you all.
#memsahibskitchen #K3 #JWMarriotHotelNewDelhiAerocity

Kamal SenHardik NarangAkanksha Dean, Hitesh

 

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Cooking Lesson in Anglo-Indian Dishes with Amita

A 2 day Cooking Class of popular Anglo-Indian Dishes with Amita from Pune. I really enjoyed teaching her to prepare these old dishes. Thank you Amita it was a real pleasure meeting you and teaching you. God bless

TUESDAY 9TH AUGUST 2016
1. PEPPER CHICKEN ROAST
2. CHICKEN VINDALOO
3. COLONIAL SLOW COOKED CHICKEN ROAST IN A RED WINE MARINADE
4. CHICKEN GIZZARDS AND LIVER FRY
5. MUTTON MINCE BALL CURRY (KOFTA CURRY)
6. SHEPHERD’S PIE
7. ANGLO-INDIAN SHRIMP / PRAWN CURRY
8. SAFFRON COCONUT RICE / YELLOW RICE
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WEDNESDAY 10TH AUGUST 2016
1. ANGLO-INDIAN MUTTON CHOPS
2. BEEF PEPPER STEAKS
3. PORK CHILLIE FRY OR DEVIL FRY
4. FISH MOLEY (Fish Stew)
5. FISH AND BOILED EGG KEDGEREE
6. DEVILLED EGGS
7. STEAMED ROLY POLY PUDDING
8. STEAMED GINGER PUDDIN

COOKING CLASS WITH ANU AND ROBERT

A special Cooking class with Anu and Robert on Colonial Anglo-Indian Dishes – Railway Mutton Curry, Grandma’s Country Captain Chicken, Pork Vindaloo, Roast Chicken marinated in a Red Wine sauce, Mince Ball Curry and Saffron Coconut Rice

Anu and Robert Cooking Class collage

Colonial Anglo-Indian Dishes – Railway Mutton Curry, Grandma’s Country Captain Chicken, Pork Vindaloo, Roast Chicken marinated in a Red Wine sauce, Mince Ball Curry and Saffron Coconut Rice

All the dishes 3