“A blending of cuisines occurred when the British trained Indians to recreate their stodgy offerings in a bid to counter the spice levels of Indian cooking. Simultaneously, Indians aspired to be more like their British superiors and often asked their wives to recreate English cooking,” says Shantakumar. To show that the experimenting never ceases, Shantakumar speaks of dishes on the menu with a colonial twist a la Ebony. On the menu at East India Room is the Sovabazar Rajbarir winning pantheras — a British colonisation high tea recipe with mutton. While tracing the lineages of these dishes may prove difficult, the fact remains that a delicious legacy continues to prevail.

Source: The Hindu October 11, 2019 07:17 UTC