Summary: (http://kamlashow.com/podcast/wp-content/uploads/Bridget-150x150.jpg)A tour of the Anglo-Indian (http://en.wikipedia.org/wiki/Anglo-Indian) kitchen table with Bangalore-based Bridget White Kumar (http://anglo-indianfood.blogspot.in/2010/05/article-on-bridget-white-kumar-in-hindu.html)reveals a list of interesting sounding dishes like bubble and squeak, pepper water, Bengal Lancers shrimp curry, railway mutton curry (http://bridgetkumar.wordpress.com/2010/03/06/railway-mutton-lamb-curry/), dak bunglow curry, Hussainy curry, foogath (http://anglo-indianrecipes.blogspot.in/2011/01/beans-foogath.html), pepper okra, bread pudding, carmel custard (http://anglo-indianfood.blogspot.in/search/label/Caramel%20Custard) and shandy. Bridget deconstructs these dishes in the interview and takes us through a typical day in a Anglo-Indian kitchen right from breakfast, lunch to dinner and drinks. (Link to a video interview (http://bit.ly/KEZt1F) with Bridget.) Anglo-Indian food is a fusion or a hybrid cuisine that evolved during the colonial period of India (17thc onwards) and initially had more of a European flavor with some Indian spices thrown in explains Bridget, author of several books on Anglo-Indian cuisine. Over the years, Anglo-Indian food has acquired more of a regional flavor points out Bridget. Bangalore once had a strong and dynamic Anglo-Indian community in the cantonment area, but over the years it has shrunk to a small, but tight-knit community. An upshot of the migration and re-location of the Anglo-Indians to other parts of the world meant that many of the old, family recipes have either been lost or forgotten. Bridget is on a mission to rescue and preserve the old, forgotten recipes cooked during her grandmother's time. She recently worked (http://anglo-indianfood.blogspot.in/2012/05/colonial-anglo-indian-dishes-show-cased.html) with Bangalore's Taj West End for their upcoming Anglo-Indian food festival that is part of their 125 years celebrations. The West End turns 125 years old this year and Anglo-Indian dishes were a regular fair at the hotel for over 100 years. Born and brought up in Kolar Gold Field, Bridget moved to Bangalore in the early 1970s. She worked in a bank for several years and took an early retirement, and pursued her passion in preserving the heritage of the Anglo-Indian cuisine. Related Links: Glenda Michelle Singh on Anglo-Indians of Lucknow - video (http://bitly.com/eAscso)and audio (http://bitly.com/fdinSQ).
