to 19th). Cochrane Place Kurseong is the restored stately British Colonial home of late Percy Cochrane the District Magistrate of Kurseong. Perched on a ridge surrounded by lush tea gardens the building is set in stone, log and cast iron splendour offering panoramic views of the Himalayas, it was the perfect setting for a week of scrumptious Food.
I’m now recognized as an Author, Food Consultant and Culinary Historian in Anglo-IndianCuisine, as my area of expertise is in ColonialAnglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era
THE BEST OF ANGLO-INDIANCUISINE – A LEGACY is a unique collection of easy- to- follow Recipes of traditional as well as every day Anglo-Indian dishes, ranging from soups, fries, curries, rice dishes, Christmas treats etc
The dishes in the picture are pepper lamb chops, Mince Ball curry, Tangy fish Curry, Prawn fry, Beans foogath, Cabbage Foogath, lady fingers Pepper Fry, Fish Fingers, vegetable Croquettes, Rosemary flavoured potatoes, Tangy Bringal (Aubergine), Beef in Green Masala, Chicken and Potatoes, Liver and Onion Fry, Butter Rice, Cauliflower and Capsicum foogath, Coconut Rice garnished with browned onions, etc, etc
In a pan, heat ghee or oil. Regional Cuisines of India. Cook it until water drains and rice gets cooked. These recipes had been posted for a cooking contest, for the community "Indian women in Singapore" - Regional Cuisines of India, Punjab