CULINARY TRAINING WORKSHOP IN COLONIAL ANGLO-INDIAN CUISINE AT THE OBEROI MUMBAI

I have just finished a culinary training session in Colonial Anglo-Indian Dishes for the chefs and staff at THE OBEROI Mumbai. 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. My sincere Thanks to Chef Parvinder Singh Bali, Chef Satbir Bakshi and all the staff. I had an awesome experience with all of you. I wish your event every success

COOKING CLASS OF POPULAR ANGLO-INDIAN DISHES AT KORAMANGALA BANGALORE – 1. Saffron Coconut Rice 2. Country Captain Chicken Curry 3. Brinjal / Aubergine Vindaloo 4. Bread Pudding

COOKING CLASS OF POPULAR ANGLO-INDIAN DISHES AT KORAMANGALA BANGALORE

LEARN HOW TO MAKE THESE OLD CLASSIC ANGLO-INDIAN DISHES AT A ONE-ON-ONE COOKERY CLASS FROM THE AUTHOR OF 7 COOKERY BOOKS ON ANGLO-INDIAN CUISINE.
1. Saffron Coconut Rice
2. Country Captain Chicken Curry
3. Brinjal / Aubergine Vindaloo
4. Bread Pudding
The fees would be Rs 2000/- per person.Cooking Class of Popular Anglo-Indian dishes - Coconut Rice, Country captain, Brinjal Vindaloo and Bread Pudding
CONTACT:
BRIDGET KUMAR
bridgetkumar@yahoo.com

Learn how to cook a simple perfect Anglo-Indian Meal of old Classic Colonial Dishes for a Festive Lunch at BRIDGET WHITE-KUMAR’S COOKING CLASSES IN BANGALORE

Learn how to cook a simple perfect Anglo-Indian Meal of old Classic Colonial Dishes for a Festive Lunch at BRIDGET WHITE-KUMAR’S COOKING CLASSES IN BANGALORE

Venue: Koramangala Bangalore
Fees : Rs. 2000/- per head all inclusive.
Dishes taught in the Class

1. TOMATO PILAF – A simple lightly spiced Rice dish that would form a light fragrant base for the rest of the meal.

2. ANGLO-INDIAN PORK VINDALOO – A Legacy of the Portuguese to Anglo-Indian Cuisine. Succulent pieces of pork marinted in vinegar and a few spices and cooked to perfection.

3. CURRIED BRINJALS / AUBERGINES IN A TOMATO GRAVY – Fresh long, green Brinjals are sliced on a slant then cooked in a rich tomato gravy.

4. CLASSIC BREAD PUDDING – A traditional Anglo-Indian Dessert dish – A legacy of the British Raj which still rules the roost even today.

CONTACT:
Bridget Kumar
Email: bridgetkumar@yahoo.com
Mob: 9845571254
http://bridgetkumarcookingclasses.blogspot.in/…/anglo-india…

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
———————————————————————

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

CULINARY TRAINING WORKSHOP IN COLONIAL ANGLO-INDIAN DISHES AT THE OBEROI MUMBAI

I have just finished a culinary training session in Colonial Anglo-Indian Dishes for the chefs and staff at THE OBEROI Mumbai. 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. My sincere Thanks to Chef Parvinder Singh Bali, Chef Satbir Bakshi and all the staff. I had an awesome experience with all of you. I wish your event every success

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

 

LEARN HOW TO COOK SIMPLE ANGLO-INDIAN DISHES / INDIAN DISHES – A ONE OF A KIND COOKING LESSON / WORKSHOP IN BANGALORE conducted by Bridget White-Kumar

COOKING CLASSES IN BANGALORE – LEARN HOW TO COOK SIMPLE ANGLO-INDIAN DISHES / INDIAN DISHES – A ONE OF A KIND COOKING LESSON  / WORKSHOP IN BANGALORE conducted by Bridget White-Kumar

 BRIDGET WHITE-KUMAR (Independent Food Consultant and Author of 7 recipe books on Anglo-Indian Cuisine) conducts Cooking Classes  / Workshops on ANGLO-INDIAN DISHES  and SIMPLE INDIAN DISHES in Bangalore.         

The Cooking Classes are conducted at Raheja Residency in Koramangala 3rd Block in a state-of-the-art kitchen on a ONE-ON-ONE BASIS as well as in SMALL GROUPS.

 ABOUT THE COOKING CLASSES / WORKSHOPS

  • It will be an interactive and hands on workshop where the participants would actually do the cutting, chopping and preparation / cooking of the dishes, thereby learning the whole process of cooking a simple Indian Meal.
  • 4 Dishes will be taught per lesson which would comprise of a Rice Dish, A Curry Dish either Vegetarian or Non-Vegetarian as per Participants choice, A stirfry side dish or Foogath and a Dessert.
  • Participants will learn about the History and Evolution of Anglo-Indian Cuisine and how the various dishes got their names.
  • Participants will learn how to plate and serve the dishes prepared at the workshop and will enjoy the same for their lunch.
  • Each participant will get to take home the Recipes of the dishes prepared at the workshop.
  • A Copy of Bridget’s new Recipe Book “SIMPLE EGG DELICACIES’ would be gifted to each participant.

 CHARGES:

Rs.2000.00 per participant for learning 4 Dishes. (This includes the ingredients required for the lesson)

VENUE:

Raheja Residency, Koramangala 3rd Block, Bangalore
Phone : 9845571254

 LIST OF DISHES THAT WILL BE TAUGHT AT THE COOKING WORKSHOP

A List of Suggested Dishes is given below. Participants could choose any 4 dishes from the list below or any other dish of their choice

RICE DISHES  (Choose any one)

  1. Anglo-Indian Yellow Coconut Rice
  2. Tomato Palau
  3. Chicken Palau
  4. Vegetable Palau

 2. CURRIES (Choose any one)

  1. Chicken Vindaloo or Curry,
  2. Mutton Curry / Anglo-Indian Meat Ball Curry
  3. Fish Curry
  4. Mixed Vegetable Curry

 3. SIDE DISHES / FOOGATHS ((Choose any one)

  1. Cabbage Foogath
  2. Butter fried Cauliflower
  3. Pepper Okra
  4. Mixed Vegetable Foogath or Sir Fry

4. DESSERTS / SWEET DISHES (Choose any one)

  1. Vermcelli Pudding
  2. Plantain Dumpling Fritters
  3. Soogi Pudding
  4. Coconut Sweet

A SEPARATE CLASS ON MAKING AN ANGLO-INDIAN ROAST PLATTER IS ALSO CONDUCTED

 A Colonial Anglo-Indian Dinner Platter of

 Pepper Chicken Roast or Beef Roast with Mashed Potatoes, Steamed Veggies and Grilled Tomatoes

 Devilled Eggs or Pepper Sausage Bites

 Bread Pudding / Caramel Pudding etc