My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My  Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and training sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality house such as The Oberoi Mumbai, The J W Marriot New Delhi, The Taj Group of Hotels such as the  Taj Conemara Chennai, Taj West End Bangalore, Vivanta by Taj Whitefield, The Sujan Luxury group – Rajmahal Palace Jaipur and Sher Bagh Ranthambore, The Pricol Group Coimbatore, Ivy Unwind Resort, The Whitefield Arms Bangalore, Bow Barracks Bangalore, Bangalore Club, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events I also conduct Cooking Classes for small groups.

I can be contacted on Tel +919845571254 – Email: bridgetkumar@yahoo.com – website: www.anglo-indianfood.com 


Anglo-Indian Cuisine is a fusion of both Western and Indian Cuisine and is perhaps the earliest example of FUSION FOOD. This cuisine evolved over many years as a result of reinventing and reinterpreting the old quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. A completely new contemporary cuisine came into existence making it truly “Anglo” and “Indian” in nature, which was neither too bland nor too spicy, but with a distinctive flavour of its own, comfortably straddling both cultures. This cuisine became a direct reflection of the multi-cultural and hybrid heritage of the new Colonial population and is the only cuisine which includes with much élan in its “Carte du jour”, the very Indian oriented ‘Curry’ on the one hand and the very European Traditional ‘Roasts’ on the other.

Anglo-Indians are basically Non-vegetarians. They are lovers of red meat, so Beef, pork, mutton / lamb was used extensively in their cuisine and featured as part of their main dishes every day. Vindaloos and Curries were prepared with meat and chicken.Many of the dishes have rhyming alliterative names like Dodol, kalkal, Ding-Ding, Pish-Pash, Chicken Flouries, etc. The very nomenclature of the dishes is unique and original and synonymous only to the Anglo-Indian Community In the olden days, cooking would take up practically the whole day since everything had to be prepared from scratch. The ‘Curry stuff’ or  ‘Masalas’ had to be ground manually on a grinding stone by the Ayah and the food slow cooked over firewood.

However, due to the influences of various factors, Colonial Cuisine is slowly getting extinctMany of the old traditional Colonial dishes are not prepared these days and the Recipes of many of them have died with the older generation who cooked with intuition and memory rather than a written recipe. It has therefore become imperative to preserve those very authentic tastes and flavours and record for future generations the unique heritage of the pioneers of this cuisine.

 With this in mind I’ve brought out 7 Recipe Books on exclusive Anglo-Indian Cuisine. This Collection of Recipes is compiled with the intention of reviving the old tastes of the Colonial Era, and thereby preserving the old Flavours and tastes. The easy-to-follow directions make cooking these old, popular, sumptuous dishes simple, enjoyable and problem-free.

I’m sharing many of the recipes from my books on my websites for people to have an idea of my recipes.

 More information is available on







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