The names of the dishes would evoke nostalgia and longing for the relaxed way of life of the olden days. Come join in this superbly crafted Anglo-Indian Experience with me Bridget White-Kumar.
Food & Beverage
Home Made Grape Wine or Juice
Vegetable Cocktail Cutlets
Cooked and mashed fresh vegetables seasoned with herbs and spices and crumb-fried.
Grandma’s Country Captain Chicken
An old Colonial Anglo-Indian Classic dish that got its name from an old Grandma who prepared this special chicken dish for her favourite grandson, a Captain in the British Army.
Pork Vindaloo Anglo-Indian Style
Pieces of tender Pork cooked in a spicy, tangy sauce of garlic, vinegar and tomatoes – the original Anglo-Indian Delicacy, a legacy of the Portuguese to Anglo-Indian Cuisine.
A typical Anglo-Indian vegetable side dish. A light, stir-fried, vegetable dish gently tempered with fried curry leaves, ginger, garlic and cumin seeds in butter.
Aubergine / Brinjal And Potato Vindaloo
Fresh Brinjals / Aubergenes and potatoes diced and cooked in a delicious tangy gravy with lots of garlic, vinegar and tomatoes, Anglo Indian style.
Anglo-Indian Saffron Coconut Rice
A popular Anglo-Indian Rice Dish that is an all time favourite and has remained unchanged for more than a century. A light Rice dish cooked in Coconut milk, whole spices and saffron and forms the fragrant yet light base of any Anglo-Indian Meal.
Whole Wheat Bread
Savour the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf of Whole Wheat Bread.
Devil Chutney Or Hell’s Flame
Devil Chutney is a fiery red relish which is always an accompaniment to Coconut Rice and Curry. It is made of onions, raisins, vinegar and a dash of red chillie.
Fresh Garden Salad
A simple fresh garden salad of cucumber, tomato, onion and green chillies in a lime, vinegar and olive oil dressing.
Classic English Trifle Pudding
A legacy of the British, Trifle Pudding is a layered pudding of Sponge Cake, Custard, Fruit, Jelly and Cream.