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Bridget White
5.0 out of 5 stars  See all reviews (6 customer reviews)

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Book Description

Anglo-Indian Cuisine: A Legacy of Flavours from the Past is a comprehensive and unique collection of easy-to-follow recipes of popular and well-loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from roasts, cutlets, croquettes, pasties, etc., to mouthwatering curries, side dishes, spicy fries, foogaths, biryani and pilafs, pickles, chutneys etc., picking up plenty of hybrids along the way.

The sumptuous Anglo-Indian dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry / Bad Word Curry, Pepper Water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumbed Lamb Chops, Anglo-Indian Masala Chops, Pepper Steaks, Beef Country Captain, Ding Ding, Stews, Duck Buffat, Almorth, Brinjal Pickle, Salt Fish Pickle, Fish Padda, etc., which were very popular in the olden days, will take one on an exotic nostalgic journey to culinary paradise.

Anglo-Indian Cuisine: A Legacy of Flavours from the Past was selected as the Winner from India under the category Best Culinary History Book by Gourmand International Spain, Gourmand World Cook Books Awards 2012.

Product Description

About the Author

Bridget White-Kumar is a cookery book author, food consultant, and culinary historian. She has authored seven recipe books on Anglo-Indian cuisine. Her area of expertise is in colonial Anglo-Indian food, and she has gone through a lot of effort in reviving the old forgotten dishes of the colonial British Raj era. Her seven recipe books are a means of preserving for posterity the very authentic tastes and flavors of colonial Anglo India, besides recording for future generations the unique heritage of the pioneers of Anglo-Indian cuisine. Her recipe book Anglo-Indian Cuisine: A Legacy of Flavours from the Past, which was earlier published in India, was recently selected as Winner from India by Gourmand International Spain, under the category Best Culinary History Book. This prestigious award is the Oscars for cookbook writers. Awards are given every year for various categories and genres (e.g., cookbook authors, cookbooks, chefs, winemakers who compete from all over the world). Bridget is also an independent freelance consultant on food-related matters. She has assisted many restaurants, hotels, and clubs in Bangalore and elsewhere with her knowledge of colonial Anglo-Indian food besides helping them to revamp and reinvent their menus by introducing new dishes that are a combination of both continental and Anglo-Indian. Many of them are now following the recipes and guidance given by her, and the dishes are enjoyed by both Indian and foreign guests. Bridget also conducts cooking demonstrations and workshops at various places across the country, such as clubs, restaurants, women’s groups, corporate offices, etc. She is always ready to share and talk about recipes and food. She can be contacted on +919845571254 or e-mail,

Product details

  • Format: Kindle Edition
  • File Size: 531 KB
  • Print Length: 227 pages
  • Page Numbers Source ISBN: 1477251634
  • Simultaneous Device Usage: Unlimited
  • Publisher: AuthorHouse (17 Jan. 2013)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00B2ZM3JS
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #464,285 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews
5.0 out of 5 stars outstandingly good reference book 3 Aug. 2014
Format:Paperback|Verified Purchase
I purchased this book after seeing Bridget White on YouTube & I must say this book & others by this author are exceptional cook books, as it focuses on Anglo-Indian cuisine, a dying cuisine only cooked by the Anglo-Indians, a dying breed themselves, after the end of the British-raj. Everything written In all of Bridget's books & on her food blog, is one hundred -percent accurate & examples of classical Anglo-indian dishes such as Chicken Country-Captain, Pepper-Sausages & the famous Porco De Vindaloo (Pork Vindaloo in Portuguese, a far-cry from the Birmingham & Bradford Curry-house versions that dominate British cuisine, as it isn't fiendishly hot, nor is it pronounced ViNDERLOO either :-) As an Anglo-indian descendant I rate this book & if you are looking for alternative Indian foods, that aren't mainstreamed, this is the one for you. Thank you Bridget for writing this book & your others.
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5.0 out of 5 stars Good one 14 April 2013
Format:Paperback|Verified Purchase
I love it because the recipes are like home made food that my mother used to make. Very good book.Wish you could get the real one by Mrs Dora Limmond. She was the original recipe writer and I cannot buy this book anywhere now.
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5.0 out of 5 stars Great little book 27 Feb. 2014
Format:Paperback|Verified Purchase
Being anglo- indian it has been a delight to get this book as it contains many recipes that are not included in traditional Indian cookbooks.
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