The Hyatt Centric, Bangalore is holding an Anglo-Indian Food Festival – ‘Colonial Capers from the Cantonment’ from 22nd February to 3rd March 2019 – bringing back Nostalgic and Culinary Delights of old Colonial Anglo-Bangalore at their Bengaluru Brasserie.
I am assisting them in bringing back to life the old Colonial and popular Anglo-Indian dishes that will take one back down memory lane of the by-gone Era. I have curated 5 special menus of the old popular dishes for a ’la Carte Lunches and Buffet Dinners. The special dishes from this festival include Colonial Dishes such as the Railway Mutton Curry, The Dak Bungalow Curry, Grandma’s Country Captain Chicken, Potato Chops, Colonel Standhurst’s Beef Curry, Pork Country Captain, Bengal lancer’s Shrimp Curry, Pork Bhooni, Meat Jal Frezie, Devil Pork Curry, etc, and typical Anglo-Indian Dishes such as Saffron Coconut Rice, Junglee Pilaf, Meat Ball Curry (Bad Word Curry), Devil Chutney, Doll Curies, Vegetable Curries and side dishes, etc.

The Menu varies slightly each day both for lunch and the dinner buffet so that a wider variety of Anglo-Indian Dishes are featured.
A selection of the set menu that was served for lunch consisted of the following:
Starters were Pepper Chicken Bites, Vegetable Panthras (crumbfried panrolls stuffed with sautéed veggies) and lamb mince Potato Chops. Mains took us to Railway Mutton Curry, Anglo-Indian Meat Ball Curry or Bad Word Curry, Anglo-Indian Doll Curry (Dhal was always pronounced as Doll by us), Pepper Ladyfingers Fry (Bandy Coy) and Saffron Yellow Coconut Rice) and White Steamed Rice. A selection of Anglo-Indian pickles and relishes and our very own Devil Chutney added zing to the meal together with short glasses of Anglo-Indian Pepper Water. The Superb meal was rounded off with a selection of desserts such as steamed ginger pudding, bread pudding, Trifle and Kal Kals served portion wise.

A selection of the dishes on the Buffet at the on-going Anglo-Indian Food Festival at the Hyatt Centric Bangalore were:

Starters and short eats from the Live counter such as Pepper Chicken Bites, Corriander Chicken Nibbles, Cutlets, Lamb Mince Panthras, Vegetable Panthras (Crumb-fried pan-rolls stuffed with sautéed lamb mince or veggies) and lamb mince Potato Chops.

The Buffet had Mulligatawny Soup, Meat and Vegetable Broth, Army Camp Soup, Lantil Soup, Chicken in Red Wine, Country Captain, Railway Mutton Curry, Dak Bungalow Chicken, Fish in Green Masala, Pork Vindaloo, Junglee Pulaf, Anglo-Indian Pepper Water, Meat and Vegetable Broth, Beef Chops, Pepper Chicken, Fish Curry, Lady Finger Pepper Fry, Drumstick and Potato Curry, Tomato Pulaf, Cheesy Cauliflower Bake, Saffron Coconut Rice, Bad Word Curry, etc. etc, etc along with mouth-watering Desserts such as Trifle Pudding, Bread and Butter Pudding, Blancmange, Embassy Pudding, Pears stewed in Red Wine etc, etc, along with a wide selection of breads and buns – a real feast at the Dinner Buffet

All credit goes to Chef Manish, Chef Babu Ram, Chef Debaditya and their team for their excellent interpretation of my recipes, and bringing out these old delicacies perfectly each day. Chef Manish adds his own special touches to make the whole experience memorable. Not forgetting Anum Ajani, Preetam Rai, and all at the Hyatt Centric Bangalore.



A Food Festival featuring and showcasing Ethnic Anglo Indian Cuisine is being held at the Ivy Unwind Resort on the 20th and 21st August 2011 during the Lunch Hours. The Food Festival featuring ethnic and traditional Anglo Indian dishes will highlight the unique Food culture of the Anglo Indian community.


Conceptualized by Mrs. Bridget White-Kumar, often referred to as the expert in Anglo Indian cuisine, the Food Festival aims to give the diners an exemplary dining experience.  From the traditional Mulligatawny to the exotic Coconut flavored rice to the rich Bread Pudding, the Food Festival is sure to satisfy many a palate.

“Anglo-Indian Cuisine is a fusion of both western and Indian Cuisine and is perhaps the first examples of FUSION FOOD in the world. As most Anglo-Indian dishes derive from the traditional British cuisine, by the addition of Indian spices and condiments, the distinctive tastes and flavors of this cuisine makes it unique” explains Bridget.

As wines are an integral part of the Anglo-Indian table, the Food Festival will have selected wines to accompany the mouth watering dishes on the Lunch Buffet. Mr. Raja Reddy, of Heritage Wines has highly recommended his Heritage Brand of wines, as the perfect beverage to blend with the Anglo-Indian cuisine. The wines are served on a complimentary basis at the Event.

 The Food Festival includes Special offers on a range of Alcoholic and Non-Alcoholic beverages and includes free use of the Resort Facilities. The Ivy Unwind Resort located on the Marathahalli Ring Road, opposite the Prestige Tech Park and JP Morgan, boasts of its unique guest facilities as well.  Mr. Arun Kumar, the General Manager of the THE IVY UNDWIND ISLAND RESORT is the force behind the Anglo-Indian Food Festival.

The Festival is promoted by the Anglos United Charitable Trust in their efforts to uphold and promote the rich and unique Anglo-Indian traditions and culture.For details/reservations contact Annabelle on 9845558037 and Judy on  9845102275