We are just one month or so away from that most special day of the year.What once was referred to as “Burra Din’ by all those khitmatgars who ran thekitchens of the Anglo and Brit Nabobs is today much more fondly known as “Christmas” in Kolkata.I for one think that ‘Burra Din” is too colonialistic a word and though we maynot have entirely edged away from most of the traditions of colonialism, westill realise how fortunate we are to live in Kolkata because it is in thiscity that you truly know it’s Christmas.
Kolkata is one city that knows noreligious borders. Every festival is amicably celebrated and participated byone bustling population and just as much as you see crowds of revellers duringthe pujas, it is the same with Christmas.There are two locations in Kolkata synonymous with the joy and warmth ofthe season, Park Street and New Market. While the lighting on Park Streetappears abit later, it is the New Market that adorns its Christmas Apparel fromthe 1st of December with the many stalls selling decorationsthronging the centre of the shopping locale.
I still remember as a child how we alwayslooked forward to shopping with my grandmother who would invariably take us tonew market for purchasing gifts to be presented on the big day. Actually Iwould always go with her in expectation of stopping over at the Magnolia icecream parlor to have a chocolate ice cream. Sadly Mags is now a store sellingchildren clothes and those days are gone. But it never hurts to be nostalgic asit always brings a warm glow to anyone’s heart just thinking about it.
Anyways not to bore you I found this most beautiful Christmas flash mobvideo on YouTube and you need to see this,. It is simply amazing, it brought alump in my throat when I first heard it and I’m sure you will too,
Now coming to the recipes, I’m not sure if this will be all that helpfulbut I dug out something which many of you will identify with. The old familycookbook always crops up at Christmas and I had in my possession my Aunt Hazel'sCookbook, may her soul RIP. She had three very complex recipes mentioned thereand I have replicated two here for your pleasure in case you try to give it ago. One of these was named Harold’s mother’s recipe and now I’m just curious toknow who Harold was which I shall find out. The Christmas recipe is a Calcutta fruitcake and it looks quite extensive.
Aunt Hazel's Cookbook: Harold’s Mother’s Recipe
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| Aunty Hazel's Cookbook |
Aunt Hazel’s Cookbook: Calcutta Fruitcake
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| Auty Hazel's Cookbook |
I noticed that the above recipe doesn't seem to mention flour so along with semolina I assuming it should contain at least 2 oz of flour as well or maybe 50 gm flour to 125 gm semolina. (4oz-113gms). I'm not good with recipes, I love eating though.
Now in my collection of Anglo Indian or Colonial cookbooks, I have threevery special titles. One is the Indian Cookery book which is an anonymous andextensive collection of 400 recipes written before 1900 and could well be thebase of the subsequent (my 2nd title) Anglo Indian CookeryBook Published in 1900 by Dora Limond. This had gone out of print, but I have republished it and it is now available. The third title I was speaking about is "my Aunty Hazel's Cookbook" existing as a pdf version and is a private collection of family recipes.
The Anglo Indian Cookery Book
Speaking about Anglo Indian Cuisine, stay tuned in to get more colonialrecipes as I will soon post an extensive blog on Anglo Indian Food. Of coursethe biggest authority on Anglo Indian and colonial cuisine is my friendBridgette White Kumar who has endeavoured over these years to keep the traditionalstyle of cooking alive with her innumeorus books on the subject.
Anglo Indian Bhoonie
Meanwhile here is a video recipe of a popular dish called Anglo IndianBhoonie. Now most Colonial food was made from beef and it tastes best that waybut that doesn’t mean it can’t be made with chicken which is what I do. I havebeen off beef for the last 20 years or so and it’s extremely healthy to do so.
To flavour your meat use Worcesterhire sauce. Lea Perrins is among the oldest and best brandin the world when it comes to Worcestershire sauce and it enhances the flavour ofchicken in a superb way. But while cooking Chicken, always remember to use a nonstick pan because breast pieces tend to stick more on steel kadhais or cookingpots. Remember for Bhoonie no other saag/herb will do except soa saag/dil leaf . Happy cooking.
