Chennai, January 20, 2024: People often tell you to leave the past behind, and while these words may apply to someone trying to move on from a difficult situation, sometimes, going back in time can be magical. And magic was what was created at a special Anglo-Indian Masterclass held at Radisson Blu Hotel GRT Chennai on January 18 and 19. This unique tribute to what can be described as India’s first fusion cuisine, was a delicious walk-through Colonial India.
The masterclass was held at the Ministry of Chutneys — a restaurant that was built around the concept of reviving and celebrating Anglo Indian cuisine. The restaurant’s location in the Old Cantonment area, along with the design and aesthetic, speak for the care gone into creating a distinctive and bespoke experience for guests.
Curated by Chef Bridget White-Kumar, the two-day event was hosted by Ameeta Agnihotri, food writer and critic, and Vikram Cotah, CEO of GRT Hotels and Resorts. Chef Bridget, who has spent years introducing and training people in the art of Anglo-Indian food, whipped up some of the traditional dishes she grew up with.
Talking about this initiative by Radisson Blu Hotel GRT Chennai, Chef Bridget said, “Anglo-Indian cuisine is perhaps among the first fusion cuisines in India, and the world. It’s the unique blend of flavours and tastes that makes it so special as it has its own distinct taste. It’s the taste of India, since it uses Indian spices and ingredients, but with a twist. By taking up this initiative, Radisson Blu Hotel GRT Chennai is helping preserve this cuisine for posterity, and I am so privileged and proud to be associated with their venture.”
Among the starters were crispy Potato Ding Ding and the classic Colonial dish Pepper Chicken Bites, both of which make for the perfect snacks to serve at a dinner party. The Anglo-Indian Mutton Mince Ball Curry, rich Chicken Stew and tangy Mixed Vegetable Vindaloo won attendees over for blending together spices in the most unique way. Hot Saffron Coconut Rice mingled perfectly with the mains, making the meal finger-licking good. To top it all off was a Classic Trifle Pudding — a beautiful symphony of fruit, cake and custard.
The masterclass had created such a buzz that guests included Nawabzada Asif Ali, Dewan to the Prince of Arcot; members of The Duchess Club; and top food and travel influencers. Guests left with not just happy stomachs and a repertoire of recipes, but also a wealth of knowledge that will keep this cuisine alive for generations to come.
Corporate Comm India (CCI Newswire)
