Anglo Indian Festival At Seven
The Anglo Indians, off springs of a confluence between the British soldiers during the early day of East India Company in India and the native Indian women, were till 1911, universally known as Eurasians.
The Anglo-Indian Cuisine is an amalgamation of the tastes and spices of the region. The recipes take the best of both European and Indian cuisine with some alteration by adding or substituting some of the ingredients so that a completely different cuisine evolved over hundreds of years. The very popular Vindaloo, Bebinca and Dodol are legacies of the Portugese, while the Roasts, Bakes, Bacon and Eggs are typically British.
The very nomenclature of the dishes is unique and synonymous with the Anglo-Indian Community's vocabulary. The normally bland western cuisine was given a dash of exotic Indian flavour. Thus 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.
Seven, the pan Indian restaurant at The Suryaa New Delhi salutes the spirit of this new colonial population that beautifully reflects the multi-cultural and hybrid heritage. It will be hosting an Angelo Indian food festival from August 12-24 '11. A Buffet style dinner with elaborate live stations will be serving dishes like 'Devilled Eggs and Ham Casserole', 'The Brown Sahib Chicken Soup', 'Lemon Fish Crepe', 'Grandma's Country Captain Chicken with Onion Pilaf and Cauliflower mornay', 'Cheesy Baked Cauliflower' and many more.
The very popular and familiar curry dish 'Vindaloo' is derived from the Portugese word Vinha De Alhos, i.e. from the two main ingredients in it, which were 'Vinho', meaning wine or wine vinegar and 'Alhos', meaning garlic. It was originally a vinegar and garlic-based watery stew made with pork or meat in Portugal. However after the Portugese introduced it in India, it was completely revamped with the addition of spices and chilies and over the years it has become one of the spiciest and most popular curry dishes all over the world.
Grandma's Country Captain Chicken was a very popular dish during Colonial times since it was very easy to prepare. In those days, the poultry used in its preparation were authentic well-fed, homegrown country chickens, which would take at least two hours to cook over a firewood oven, but the curry when done, would be rich and delicious. Mulligatawny Soup was also very popular during the Raj Era. It was the anglicised version of the Tamil 'Melligu-Thani'- Melligu meaning pepper and 'Thani' meaning water.
Come take a nostalgic trip of some old forgotten delicacies.
Meal for 2 would cost Rs, 2,500 plus taxes without drinks