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British India had a mix of English food influence on Indian food and vice versa. History tells us that Britishers enjoyed some of the Indian food and inspired by them added British touch – example being Kedgeree which is Khichudi travelling to England and during Victorian era becoming popular as Scottish staple adding haddock with Indian curry masala and garnishing with sliced boiled egg. Haddock is poached in milk and Basmati rice is used for its aroma. I am presenting a complete menu with this in mind where it’s Pellow, Tick-keeah Kawab, Doopiajas, Cofta Curry, Pishpash and a dessert of Bombay Pudding. I have made a Menu which is a perfect combination of British and Indian cuisine. We want from both worlds and satisfy our souls. The flavours are varied and each dish is a very well thought out for this occasion.
British India Menu Chicken or Veg Tick-keeah Kawab– a classic starter where the Kawab is wrapped in Banana leaf and roasted on charcoal fire Fish or Veg Cofta Curry or Cofta-ka-Carree– Boneless fish or Veggies having spices and fried with breadcrumbs coated and added to a curry or carrie Chicken or Veg Doopiajas – a full size chicken or mixed vegetables are cooked with lot of onions. Chicken or Veg Pellow – with minimal spices a Pellow or Pilaf is cooked. Bombay Pudding – Sooji or Semolina is boiled and made into fritters which is drizzled with sweet syrup
Experience curated by Madhumita Bishnu
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New Alipore, Kolkata, India
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