Anglo-Indian Food Festival Where: Chapter 2, Mani Square, fourth floor When: April 13 onwards; noon to 10.30pm Meal for two: Rs 1,000-plus
TT Bureau
Published 13.04.18, 12:00 AM
Pepper Fried Chicken Liver: Chicken liver is boiled and then sauteed with onions and capsicum. Ginger and garlic are added to make it spicy. Rs 250-plus
What: Anglo-Indian Food Festival
Where: Chapter 2, Mani Square, fourth floor
When: April 13 onwards; noon to 10.30pm
Meal for two: Rs 1,000-plus
Chapter 2, the dine den on the fourth floor of Mani Square, is celebrating its second anniversary with an Anglo-Indian Food Festival from April 13 that has recipes reminiscent of an era bygone. “Chapter 2 represents the memories of Anglo-Indian food and live music culture, for which Park Street was famous. Most of the dishes on the festival menu were a part of the Anglo-Indian culinary repertoire during the British era. We have done a lot of research and found that Anglo-Indian cuisine does not have a definite attribution; it’s a mix of the European style of cooking with Indian spices, which resulted in splendid dishes,” said Shiladitya and Debaditya Chaudhury, partners, Chapter 2.
Lamb Trotters Soup: The famous Nihari gets a twist with coriander and a slight tanginess in this Anglo-Indian favourite. Known to be a comfort food packed with nutrients, the lamb trotter is boiled to add flavour to the soup and is a must-try from the menu.
Rs 220-plus
Railway Prawn Cutlet: A favourite with railway travellers back in the day when the tracks were still being laid, prawns marinated with salt, pepper, lemon juice and cumin are covered in bread crumbs and fried. Rs 350-plus
Country Captain Chicken Curry with Steamed Rice: Free-range chicken is cooked with coconut cream and curry leaves that make it sweet and spicy on the tongue. Rs 300-plus
Prawn Jhalfrezie with Steamed Rice: Prawns are fried on a low flame with green and red chillies, lemon juice, onions, capsicum, garlic and ginger, and served with a helping of rice. Rs 400-plus
