It’s an heirloom Anglo-Indian delicacies meals competition on the Vivanta by Taj-Connemara, a prime chef mentioned, proudly displaying a 108-year-old pocket book containing recipes of a bygone period.
“The deciphering of the handwritten recipes within the pocket book was the one problem we confronted whereas bringing again to life the dishes talked about in it,” Arzooman Irani, govt chef at Vivanta by Taj-Whitefield Bangalore, informed IANS.
He was right here to host the “Chronicles of Whitefield” Anglo-Indian meals competition at Vivanta by Taj-Connemara Chennai situated on the Binny Street at The Verandah restaurant Aug 22-31.
The Made in Austria notice e book accommodates the recipes of round 120 dishes.
“It was the household recipe e book handwritten by Harry Blake, one of many unique settlers of Whitefield close to Bangalore. The pocket book was handed over to us by his granddaughter,” Irani mentioned as he served a ginger wine.
The non-alcoholic drink shocked one with its sweetness – and the ginger flavour that adopted.
What is exclusive concerning the dishes is that they don’t seem to be very spicy nor are they bland. The dishes are very tasty, flavourful, gentle and lightweight on the abdomen.
The one spicy merchandise is the fried masala prawn which Blake himself has termed spicy prawn.
“The dishes are made with domestically obtainable elements. Whereas Blake made his fish curry with the fish caught within the native lake/pond, the prawns got here from Madras (Chennai),” Irani mentioned.
He mentioned the whereabouts of Blake’s granddaughter are usually not generally known as she has shifted after her husband’s demise.
“She gave us the pocket book two years again. We began our work after that and launched the menu at our lodge in Whitefield just lately,” Irani remarked, including that 35 of the 120 recepies have been being served.
The ginger wine was adopted by mulligatawny soup – a broth made with lentils and pepper. Blake gave a fruity twist to the soup by including finely reduce apples.
For the primary course, Irani provided rice varieties – coconut, tomato, cabbage – together with vegetable stew, mutton ball curry, nation captain hen curry and Blake’s signature dish – Harry’s fish curry.
The vegetable stew made with coconut was completely different from the Kerala selection, which is spicier than Blake’s stew.
Equally the mutton ball curry and the nation captain hen curry have been very flavourful and never spicy and might be safely consumed by youngsters in addition to adults.
The tasty fish curry gave out the nice flavours of mustard.
“True the dishes are usually not very spicy. However that is how the Anglo-Indians settled in Whitefield cooked their meals and ate. We additionally checked with different Anglo-Indian households there who mentioned their dishes are usually not spicy,” Irani mentioned.
“For the current era, we provide an expertise. It’s an expertise of going again into the historical past and tasting the dishes made throughout these instances,” Irani mentioned.
A meal for 2, with out alcohol, would price round Rs. 3,500 together with taxes, mentioned Irani.