Anglo-Indian food is the delicious result of the British Raj in India. Indian Khansamas (cooks) took aspects of British cuisine and amalgamated them with Indian methods of cooking, spices, ingredients to create Anglo-Indian Cuisine! There are soups tempered with cumin and red chillies, roasts cooked in whole spices like cloves, pepper and cinnamon, rissoles and croquettes flavored with turmeric and garam masala.... Over the years, Anglo-Indian cooking has become more Indian than British.
Anglo-Indian Stew can be made with any meat and is a combination of both western and Indian flavors. This hearty, healthy one-pot meal can be eaten by itself or teamed with plain boiled rice. Beef stew is best made in a pressure cooker.
This delicious Anglo-Indian soup is a product of the British Raj in India. Mulligatawny is chicken soup flavored with Indian spices. Serve it with Basmati rice or with a chunk of crusty bread!
This popular and easy to prepare Chicken dish has its origins in the British Raj in India. Why the strange name? In the 1800s, British trade ships in India, were called 'Country Ships' and their Captains were known as 'Country Captains'. Country Captain Chicken was a popular dish at their tables and got its name through this association! Whatever the name, this is one easy and tasty dish to prepare.
This Anglo-Indian dish combines a western concept with Indian ingredients. The result is, as my four-year-old son says, "Yummy in your tummy!" I like to serve Stuffed Roast Chicken Indian Style with Lachcha Paratha (flaky, layered Indian flatbread) Enjoy!
This tangy, tomato-based dish goes well with Jeera Rice (cumin rice) or Peas Puloa. You can also serve it with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). Add a leafy green salad as a side dish.
This is one of my favorite dishes. I get my (very Anglo-Indian) Grandmother to cook it for me every time I see her! She uses tender pieces of veal to prepare it and was gracious enough to share her recipe with me. The dish gets its name from the almost paper thin (parcha is the Hindi word for note) veal steaks used to make it!
Liver Pepper Fry has very little, thick gravy... almost a dry dish. I love eating it with Masala Daal and plain rice. Another way to eat it is skewered on toothpicks as an appetizer! Enjoy!
I love this simple, easy-to-prepare Chutney. My Mom usually serves it with Pulaos and Biryanis. It also tastes really good with Stuffed Parathas.
This really hot chutney lives up to it's name! Anglo-Indian in origin, it was and still is, eaten with pulaos (pilafs) and meat curries and a salad. To still be able to enjoy it, you can reduce the amount of red chillies.