Flavours of the Raj

In the days of the Raj, also the era of dak bungalows, gymkhanas and the ritual of shifting summer capitals, a special cuisine evolved. It is today fast fading from our collective memory. It survives in fragments, often unrecognisable due to mutilation of the classic recipe, only in some clubs, officer's messes and public school hostels. This is a great pity as Anglo-Indian khana is part of our shared heritage. Soups and cutlets, fish ‘n’ chips and roasts, not to forget the pudding, were just a generation back synonymous with Continental cuisine. Not many were familiar with French, Italian, Spanish, Belgian, German or Greek dishes. We are overcome with strong nostalgia when one encounters any of these 'classics' or old beauties of yore. We were thrilled to meet unexpectedly our long-lost friend the caramel custrad pudding along with the no-frills fish and chips at the Windsor Hall in Ranikhet, a charming hill cantonment. it is easy to make at home whenever you wish to be Burrah Sahib or Memsahib.

Fried Fish

Ingredients

500 g Fish fillets (Boneless, river sole/Surmai or any other firm fish of choice)

2 tsp lemon juice

1 cup dried bread crumbs

2 eggs (Beaten)

Salt and pepper to choice

Oil to shallow or deep fry

Method

Wash, pat dry and trim the fish. Sprinkle over with salt, pepper and lemon juice and keep aside for 30 minutes. Dip in egg batter and roll in the breadcrumbs spread on a flat platter. Heat oil in a pan till smoking point reduce flame and deep or shallow fry till golden brown. (If shallow frying about 2 minutes on each side). Drain excess fat on kitchen towels and serve with French Fries, wedge of Lemon and Mustard, Mayonnaise or Tartar Sauce.

Caramel Custard Pudding

Ingredients

500 ml Milk (boiled and cooled to lukewarm)

2 eggs (Beaten)

1 tsp Vanilla essence

4 tsp Sugar (or to taste)

1 tsp Custard powder (optional)

Method

Caramelize 2 tsp sugar in a pan mixing it with a tsp water and stirring constantly on low heat. Remove and put in a mold when it turns rich brown and keep aside. Mix beaten eggs and Vanilla essence along with custard powder if using. Add remaining sugar and pour in the mold over caramel. Cover with foil. Put cup and half of water in a pressure cooker and heat it. Place the mold carefully in it cover and steam for 15-20 minutes. Don't put pressure. Turn on serving plate upside down and garnish with mint leaves. A tsp of dark rum transports it to the realm of sublime! Ah, the days of Raj! When Simla was the Empress.

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