A Tour of The Anglo-Indian Kitchen TableBy kamla bhatt • May 10th, 2012
Category: Bangalore, Books and Authors, Diaspora, Featured, India, Life, Video
A tour of the Anglo-Indian kitchen table with Bangalore-based Bridget White Kumar reveals a list of interesting sounding dishes like bubble and squeak, pepper water, Bengal Lancers shrimp curry, railway mutton curry, dak bunglow curry, Hussainy curry, foogath, pepper okra, bread pudding, carmel custard and shandy.
Bridget deconstructs these dishes in the interview and takes us through a typical day in a Anglo-Indian kitchen right from breakfast, lunch to dinner and drinks. (Link to a video interview with Bridget.)
Anglo-Indian food is a fusion or a hybrid cuisine that evolved during the colonial period of India (17thc onwards) and initially had more of a European flavor with some Indian spices thrown in explains Bridget, author of several books on Anglo-Indian cuisine. Over the years, Anglo-Indian food has acquired more of a regional flavor points out Bridget.
Bangalore once had a strong and dynamic Anglo-Indian community in the cantonment area, but over the years it has shrunk to a small, but tight-knit community. An upshot of the migration and re-location of the Anglo-Indians to other parts of the world meant that many of the old, family recipes have either been lost or forgotten. Bridget is on a mission to rescue and preserve the old, forgotten recipes cooked during her grandmother’s time. She recently worked with Bangalore’s Taj West End for their upcoming Anglo-Indian food festival that is part of their 125 years celebrations. The West End turns 125 years old this year and Anglo-Indian dishes were a regular fair at the hotel for over 100 years.
Born and brought up in Kolar Gold Field, Bridget moved to Bangalore in the early 1970s. She worked in a bank for several years and took an early retirement, and pursued her passion in preserving the heritage of the Anglo-Indian cuisine.