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Hotel Boulevard to host Anglo Indian Food Festival from Dec 18

Foodies to relish on ‘Flavours of the Raj’ this Christmas

Jamshedpur: With the winter chill setting in, a city hotel is all set to spoil taste buds of foodies in the city. For the first time in the history of the city, Hotel Boulevard is all set to host Anglo Indian Food Festival starting from December 18.

A hotel official informed that restaurant Chopsticks will bring a typical Anglo-India spread during this festive season. Foodies cancome and taste these exotic dishes from December 18to January 6.Anglo-Indians, with a mixed genealogy of English, French, Portuguese and Indian ancestors, have a unique cuisine that marries European and Indian flavours.

Hotelier Ronald D’costa, the brain behind the fest said that keeping the festive mood in mind the special food festival is being organised.

“Anglo-Indian cuisine is the cuisine that developed during the British Raj in India, as the British wives interacted with their Indian cooks. It is basic Indian cuisine influenced by British, French and Portuguese cooking styles. While the basic recipes remain the same, the spices used vary from region to region. In some regions Anglo-Indian dishes use more of pepper, cloves, cinnamon and cardamom. In others they use vinegar and kokum,” he said.

Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing in 1885 to advise the British Raj’s memsahibs how to cope with their Indian cooks.

D’costa informed that the cuisine introduced dishes such as Kedgeree, Mulligatawny Soup, Fish Rissoles, Pork Vindaloo, PishPash and the good old Chicken Roast (unlike the British version which just uses garlic, thyme, pepper and salt) to English palates. One of the few Anglo-Indian foods that has had a lasting impact on English cuisine is chutney. It is similar to jam making where an equal amount of sour fruit and refined sugar reacts with the pectin in the fruit.

“Be it Mulligatawny soup, mutton chop, Devil Chutney, veg croquettes, caramel custard or bread pudding, this cuisine retained its distinct identity as it evolved in different parts of the country, whilst retaining its commonality that anyone familiar with old-style clubs and gymkhanas in India will find easy to identify with,” he said.

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