Anglo-Indians, multicultural community and cuisine

Anglo-Indian cuisine is as multicultural as the community it represents. It’s one of the earliest examples of “fusion food,” a perfect blend of influences from both India and the West. But to truly appreciate this cuisine, it's essential to remember that it’s not just a mix of British and Indian culinary traditions—it’s much more than that. It’s a rich tapestry woven with flavors and techniques from Tamil, Bengali, Portuguese, French, and British culinary worlds, to name just a few.

Bridget White, a renowned advocate for preserving the heritage of Anglo-Indian cuisine, explains how this cultural amalgamation came to be. “In the early days, European Memsahibs employed Indian khansamas (cooks) and taught them their own cuisines rather than letting them prepare traditional Indian dishes in their homes,” she shares. As time went on, these khansamas started incorporating local ingredients into the European recipes, creating an entirely new kind of food. This experimentation and innovation gave birth to hybrid dishes that combined the flavors of India with those of the West, eventually forming what we know today as Anglo-Indian cuisine.

Let’s take a closer look at some of the French influences that became integral to this culinary fusion. Bridget White points out that French dishes like crepes were transformed into Anglo-Indian Pancakes and Pan Rolls, often filled with grated coconut and minced meat. Other French-inspired Anglo-Indian dishes from days gone by include “Coq au Vin,” which in the Anglo-Indian kitchen became "Rooster cooked in tomatoes with a dash of Red Wine," Duck or Goose Liver Fry (a local take on foie gras), and Crumb Fried Chicken (similar to Poulet Goujans). French Onion Soup and batter-fried fish also became staples in Anglo-Indian homes.

Over the centuries, Anglo-Indian cuisine evolved as a perfect blend of Indian and Western cooking techniques. It balanced the heat of Indian spices with the subtler flavors of European cooking, creating a cuisine that was neither too bland nor too spicy, but uniquely its own. As Bridget puts it, “It became a direct reflection of the multicultural and hybrid heritage of the Anglo-Indian population.”

What's particularly fascinating about Anglo-Indian cuisine is how it became more regionally focused over time. Different parts of India contributed their own local ingredients and techniques, further shaping this culinary fusion.

In the meantime, imagine savoring a plate of slow-cooked chicken marinated in red wine, one of the many delights of this beautiful cuisine. It’s a reminder that food, just like culture, is ever-evolving, constantly influenced by the diverse threads of history, tradition, and innovation.

Picture credits : Bridget White-Kumar