Anglo Indian Food and Customs

Product Description

Patricia Brown creates a richly layered memoir comprised of anecdotes illuminating her childhood in India, and she has complimented her platter of recollections with nearly two hundred mouth-watering recipes and illustrations. The tenth anniversary edition of "Anglo-Indian Food and Customs" captures the spirit and food of a culture unlike any other in the world. In this expanded version, Brown includes a comprehensive history that describes the true identity and evolution of the Anglo Indian as well as greater details about Anglo-Indian cuisine. As with many other cultures, the Anglo Indians' assimilation into society took place through the kitchen, and this is reflected in the delectable recipes created with a unique infusion of herbs and spices mirrored in dishes like Country Captain and pork fry. Original fusion, Anglo-Indian food is enjoyed extensively in Great Britain, where many notable hotels and restaurants carry it on their menus.

For those who enjoy good food and share a curiosity of the ways of different cultures, Brown takes you on a journey to discover unique tastes. With the mixture of Indian spices, one can make bland roasts, stews, and pies evolve into distinctive, wonderful meals. So fall in love with Anglo-Indian people and their remarkably distinctive cuisine.

East meets West to create a unique cuisine of mixed European and Indian parentage, the Anglo-Indians adopted the religion, manners and clothing of their European forefathers. Yet, over the years, those of them who made India their home successfully integrated into the mainstream of Indian society. And some of the most glorious results of this assimilation took shape in the kitchen, the territory of the memsahib and her trusted khansamah. Anglo-Indian cuisine is a delicious blend of East and West, rich with the liberal use of coconut, yogurt and almonds, and flavored with an assortment of spices. Roasts and curries, pulaos and breads, cakes and sweetmeats, all have a distinctive flavor. The western bias for meats and eggs is offset by the Indian fondness for rice, vegetables, curds, papads, pickles and chutneys. And there is a great deal of innovation and variety in soups, entrees, side dishes, sauces, salads and desserts.

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