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On a mellow Sunday afternoon, step into the echoes of old *Bow Barracks, Kolkata* — where red brick walls have long witnessed Easter hymns, lace dresses, polished shoes, and kitchens fragrant with spice blends that are neither wholly British nor entirely Indian. The *Anglo-Indian Easter Luncheon*, presented by TRH Supper Club in association with Immersive Trails Global, is more than a meal — it is a tribute to a community whose food tells stories of adaptation, faith, celebration, and unmistakable flavour. In Bow Barracks, Easter has always been an affair of warmth and abundance. Tables were laid with starched cloths, crystal bowls, and dishes that reflected a unique culinary inheritance — British techniques layered with Indian spices, Portuguese influences softened into everyday cooking, and recipes passed down through handwritten notebooks and memory.
We begin with *Devilled Eggs* — yolks boldly spiked with Anglo-Indian garam masala and a touch of heat. In Anglo-Indian homes, “devilled” never meant delicate; it meant lively, spirited, and unapologetically spiced.
The *Fish Cutlet*, crumb-fried to golden perfection, arrives with country-style fried potatoes and a sharp devil’s chutney. Cutlets have long been a hallmark of Anglo-Indian gatherings — crisp outside, tender within, and always served in generous numbers for second and third helpings.
*Coconut Rice*, fragrant with saffron and coconut milk, reflects the coastal and southern influences that quietly shape Anglo-Indian cuisine. Light yet celebratory, it provides the perfect canvas for robust gravies.
At the heart of the table sits *Mutton Kofta Curry* — tender, juicy meatballs in a richly layered gravy. Anglo-Indian curries are aromatic rather than incendiary, complex without being overwhelming — meant to be spooned generously over rice and enjoyed slowly in good company. No Anglo-Indian Easter spread feels complete without pork.
*Pork Frithath*, with its spiced cubes served alongside bread, kachumber and French bean foogath, carries hints of Indo-Portuguese influence — vinegar-kissed, boldly seasoned, and deeply festive.
And then comes dessert — the beloved *Fruit Custard*. A colonial-era classic that found permanent residence in Anglo-Indian kitchens, its silky custard cream folded with seasonal fruits offers the perfect sweet pause after a spirited meal. This luncheon recreates not just dishes, but a way of gathering — unhurried afternoons, familiar hymns drifting through open windows, neighbours dropping by, laughter echoing against red brick corridors. In true Anglo-Indian spirit, come hungry — and leave with stories.
Experience hosted by That Red House
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Event Venue
That Red House, 7/9 Cornfield Road,Kolkata, India
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