Producer: Mehak Pal Editor: Aparna Singh
The traditional Anglo-Indian delicacies are prepared during the time of Easter. Here are a few of them.
It is a classic Anglo-Indian ‘soup’ that is also referred to as pepper water. This spicy-tangy concoction is traditionally eaten with rice.
The Anglo-Indian ball curry or meatball curry draws inspiration from the many kofta curries within Indian culture.
It is a simple preparation that uses pungent flavours from spicy red chilli powder, garlic and onions.
The sambari is traditionally made from the residual heat of the burning embers from a wood-fired chulha.
The buffarth or hotch-potch stew uses an assortment of meats like chicken and pork, vegetables, and vegetables like cabbage and carrots.
Aromatic long grains of basmati rice are simmered in coconut milk that is infused with a medley of whole spices. This dish is garnished with fried onions and typically enjoyed with the ball curry.
This light fruitcake is decorated with marzipan balls. This cake involves placing 11 balls of the almond paste on top – which signifies the 11 apostles.