Swati's Post

Meeting Bridget White Kumar, renowned culinary historian recently @raen.hyderabad, the unique chef-themed studio at The Leela Hyderabad provided valuable insights into the making of the rare cuisine of the Anglo Indian community. Ms Bridget, who spent her formative years in Kolar Gold Fields in Karnataka remembers growing up savouring the best culinary traditions of European cuisine, (she herself has Dutch & Portuguese family lineage) and how it influenced her culinary outlook. The pop up curated by the home chef features heritage dishes from Dak bungalows, railways, army camps, tea gardens and clubs. Coming to my experience of “History On A Plate” : Colonial Mulligatawny soup was brilliant in its part soupy part well bodied texture and had a subtle aftertaste of cumin and black pepper, paired with garlic bread (chef had a tish tosh name for it which I can’t recollect!). For starters, the Crispy Cheesy Potato and Spinach Rissole was the surprise package with its spinach filling being seasoned ever so lightly and the crispness of the crumb fried rissole being perfect. The Chicken cutlets with Devil Chutney and Anglo Indian battered prawns were pretty good too. The Classic Anglo Indian Mutton Vindaloo was distinct from the Goan version in that it was subtler, in spice and tartness and the sauce was just right, not too thin or thick and the meat was perfectly cooked, tender and yet not lacking bite. Along with the Anglo Indian saffron coconut rice, it truly was the heart and soul of the food promotion, personally speaking. The Anglo Indian fish moley was equally good and so was the vegetarian dish which chef Bridget chose for us , pepper okra & potato stir fry. Old fashioned Bread Pudding (warm and inviting), Classic Caramel custard were superlatively done classic desserts while the Memsahibs Mess with a Twist , whipped dairy cream , meringue cream, mango chunks and black pepper mango purée was a delightfully contemporary creation. Was inspiring to learn that Bridget has published nine books on Anglo Indian culinary history, and was spurred by her Singapore-based daughter to document her recipes.

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This post was published on 12th July, 2025 by Swati on her Instagram handle "@sucharita_swati (Swati Sucharita)". Swati has total 3.8K followers on Instagram and has a total of 1.1K post.This post has received 94 Likes which are greater than the average likes that Swati gets. Swati receives an average engagement rate of 2.08% per post on Instagram. This post has received 17 comments which are greater than the average comments that Swati gets. Overall the engagement rate for this post was lower than the average for the profile.