Day 10: Anglo-Indian Food

This post is part of the Anglo-Indian Project Holiday Season series 2017


During the early days of European settlement in India, local Indian cooks (Khansamahs) prepared Western dishes with their own local Indian flavouring; leading to regional differences in flavour across India. In turn, the Indian cooks added rice and curry to the dishes. The Indian influence on the dishes increased over time with the introduction of seasoning and spices such as cumin, red chillies, garam masala, tumeric adding distinct flavouring to traditionally bland stews, roasts and soups. Worcestershire sauce, an Anglo-Indian creation, was also used in many dishes. Unsurprisingly, the English influences on Anglo-Indian foods were the traditional roasts, sausages, pies and puddings, along with afternoon tea. As European and Indian foods were mixed, dishes such as Jalfrezi and Dopiaza among many others were created.

A selection of delicious food so far:

Overview

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Anglo-Indian Cuisine

Anglo-Indian Cuisine II

Anglo-Indian Cuisine III


Curry


Anglo-Indian Chicken Pepper Fry

Ball Curry

Black Daal

Chicken Bhuna

Chicken Curry

Chicken Dopiaza

Chicken Jalfrezi

Country Captain Chicken

Hyderabadi Chicken Curry

Kedgeree

Meatball Curry (alternate recipe to ‘Ball Curry‘ above)

Meatball Curry and Coconut Rice (alternate recipe ‘Ball Curry‘ and ‘Meatball Curry‘ above)

Pork Vindaloo

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Chutney

Mango Chutney bottled

Devil Chutney

Mango Chutney


Sundries

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Coriander Flatbread

Coconut Rice

Pilau Rice

Plain Rice


Tea

SAMSUNG CAMERA PICTURES

Masala Chai


Other

Anglo-Indian Easter Treats

Anglo-Indian Sunday Lunch

Street Food of Mumbai

Irani Cafés in Bombay (Mumbai)

Café Irani Chai


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Cover photo by Anglo-Indian Project


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