: Woman Uses Granny’s 100-YO Anglo-Indian Recipes to Build Lockdown Business #IndiaNEWS #Bengaluru When describing Anglo-Indian cuisine, ‘love child’ is probably the most suitable word. While
Woman Uses Granny’s 100-YO Anglo-Indian Recipes to Build Lockdown Business #IndiaNEWS #Bengaluru
When describing Anglo-Indian cuisine, ‘love child’ is probably the most suitable word. While we may know that it dates back to the British Raj, there is no one definitive account of its date of origin.
Timeline is not the only elusive factor about perhaps India’s first fusion cuisine. Unlike other cuisines like Kathiawadi, Andhra and Kashmiri, Anglo-Indian food is not region-specific, nor does anyone’s community influence it.
This amalgamation of Indian spices, stews and roasts is the mainstay of British food. The British loved chutneys and spices that tickled the taste buds but they added them in limited quantities to the meats. There is no one person or place behind the cuisine. It is said to have developed in different parts of India inside army canteens, railway headquarters and gymkhanas or clubs.
Anglo-Indians are those with mixed Indian and British ancestry and people of British descent born or residing in India. As the colonial rule ended in 1947, Anglo-Indians either moved back to the UK or stayed back.
Due to the scattering, a very small-sized population of Anglo-Indians are left and only a handful of them are preserving their cultural heritage. One of them is Karen Martin from Bengaluru.
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She decided to quit her job a year ago, when the pandemic hit, to popularise the lesser-known cuisine. She started her cloud kitchen, ‘House of Angll&HHYH][[ܙX]Yܘ[[&[K[X]]HY[YۈH[][ۜˈ0'HH[ܙYY[]]H][Y[H]X[H[X[]X[[݈[]H[Yܝ[KH[X[وHۚX[[Y[[Y]XHX[][ۈو[X[]ݜ[ۙ]Hو]Z[[]KZHٙHXۙY]Y[Y[YX]Y]HXˈ[R[X[[[[YZ[H]]Hٙ[و][XZ8ؙ[[H][XK0HYX[YYXH]ܛ]Y[[HܛX]][H]]Z[YHY[HۈH]X[]H[HوZ]XH܈[XY]HX[[[و8&&K0YZY[ۋY[HX[Y^8'^HY[YYYؙ[&[YKH]H[^ۙY]HZ[HYٙ]][ۈ[H[]K[HH]]HYH[R[X[Z[H[]]ۈX[ۈ[݈[[HܞH[[[HZHؙ[܈[H[K
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