#anglo-indian

[thesobsister]

Not enough people are talking about Sheila Chandra, one of the great voices of the '90s. Her involuntary silence for more than a decade makes these albums all the more precious.

[omemade]

Grandmas West Country Chicken Curry

Grandmas West Country Chicken Curry

Grandmas West Country Chicken Curry. It’s like Country Captain Chicken Curry but my grandma wasn’t a captain, but she was from the West Country! When I was creating the Raj Masala for ‘Ome Made I think I had this curry in mind. My Grandma regularly made a curry on a Monday, using the leftovers from the Sunday roast. I remember having this as a child when I was staying with my Grandparents…

[najia-cooks]

Cranberry chutney

Sweet, tart, jammy cranberries evolve into the subtle aromatics of cumin, mustard, and bay leaf before rounding off into a smooth, even chili heat in this Anglo-Indian-style chutney. It's excellent in place of cranberry sauce on all kinds of roasts, meat pies, flatbreads, sandwiches, and charcuterie boards.

The cooked fruit-and-vinegar chutneys made by English cooks during the British colonization of India were inspired by the fresh and pickled Indian condiments that English traders and soldiers—including those in the East India Company's military arm—had acquired a taste for, but substituted locally familiar produce and cooking methods for Indian ones. "Indian" recipes began appearing in English cookbooks in the mid-18th century, inspiring and fulfilling a desire for the exotic and, effectively, advertising colonial goods. The domestic kitchen thus became a productive site for the creation and negotiation of colonial ideology: the average English housekeeper could feel a sense of ownership over India and its cultural and material products, and a sense of connection to the colonial endeavor desite physical distance.

This sauce, centered around a tart fruit that is simmered with sugar and savory aromatics and spices, is similar in composition to an Anglo-Indian chutney, but some Indian pantry staples that British recipes tend to substitute or remove (such as jaggery, bay leaf, and mustard oil) have been imported back in. The result is a pungent, spicy, deeply sweet, slightly sour topping that's good at cutting through rich, fatty, or starchy foods.

Recipe under the cut!

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Ingredients:

1/2 cup dried cranberries (krainaberee), or 1 cup fresh or frozen

5 curry leaves (kari patta), or 1 Indian bay leaf (tej patta)

1/2 tsp cumin seeds (jeera)

1/2 tsp black mustard seeds (rai)

3 Tbsp jaggery (gur / gud)

1-3 small red chili peppers (kali mirch), to taste

1/2” chunk (5g) ginger (adarakh), peeled

1 clove garlic (lahsun)

1/2 red onion (pyaaj) or 1 shallot

1 Tbsp mustard oil (sarson ke tel)

1/3 cup (80 mL) water

Pinch black salt (kala namak)

Curry leaves can be purchased fresh at a South Asian grocery store. If you can't find any, Indian bay leaves can be used as a substitute (the flavor isn't per se similar, but it would also be appropriate in this dish). Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein.

Instructions:

1. Pound onion, garlic, ginger, and chili to a paste in a mortar and pestle; or, use a food processor.

2. In a thick-bottomed pot, heat mustard oil on medium. Add curry leaves or tej patta and fry until fragrant.

3. Add cumin and mustard seed and fry another 30 seconds to a minute, until fragrant and popping.

4. Lower heat to low. Add aromatic paste and fry, stirring constantly, for about 30 seconds, until fragrant.

5. Add cranberries, jaggery, black salt, and water. Raise heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring often, until thick and jammy. Remove from heat a bit before it reaches your desired consistency, since it will continue to thicken as it cools.

Store in a jar in the refrigerator for 2-3 weeks.

[chandaurtaare]

If you're making james indian in your fic, please make him anglo-indian. That's the actual LEAST you can do. Don't just be like “this is james, he's indian, but the same as normal white james“. The desi james hc makes most sense if james is anglo indian. Anglo indians have their own culture and all so research that. But itsg don't just make him brown for the sake of it.

Thanks.

[beastsovrevelation]

Why is there no content of Beelzebub in sari-inspired clothes?..

I mean...

But, it's black and red, and the details are demonic, think flies, pentagrams, maybe her sigil somewhere...

[morrigan-disapproves]

rod stewart power dressing started as a joke thing I was doing fashion wise but I'm coming to realise it's actually the expression of my truest self. He has it all: leopard print, tight flares, neck scarf, shirt half unbuttoned, general slut energy. Bowie and Jagger stole it all from HIM!

Sorry about this post my adhd meds are hitting and I should be working but instead I'm turning my Pinterest fashion inspo board into this

[mazzystargirl]

indian riverdale is SO WACKKKK

[manibolly]

How could anyone not tell Merle Oberon was Anglo Indian?

[yoramkelmer]

Manorama, 1940s.

Manorama was born in Lahore in 1926 to a irish mother and a anglo indian father, as Erin Isaac Daniels.

Starting out as a child actress in the Lahore Film Industry in the late 30s, she had her breakthrough in “Khazanchi” in 1941 opposite M. Ismail and Ramola Devi. Another big success was “Khaandaan” in 1942, where she played alongside Noor Jehan and Pran.

Until partition in 1947 she was one of the most popular actresses in Punjab, and appeared in both hindi/urdu and in punjabi movies.

In 1947, she fled to India upon partition, and while she had some initial success in both hindi and punjabi movies, from around 1953 she was relegated to supporting/character roles, and from 1958 (at the age of 32) in mother roles.

She would then mostly be remembered in comedic villainous roles like in Seeta aur Geeta, and from the 70s on she would - together with fellow actors from her generation, like Veena - frequently appear in punjabi movies of the time.

Her last movie was “Water” in 2005, by Deepa Mehta.

She died alone and forgotten in 2008.

[faithdeans]

everytime i talk about india and my family on here i feel kinda guilty that people might think i'm desi... to reitterate, i'm white but my dad is mixed race (and both his parents were mixed) <3

[flaynbestgirl]

i get that when americans talk about "british english" theyre most likely talking about RP english and they, like, Dont Know about all the classist implications of mocking various uk english dialects

but it still fucking sucks to see, yknow?

[katiajewelbox]

Eating homemade coronation chicken while watching the actual coronation of King Charles III is a whole mood. 

Here’s the classic Coronation Chicken sandwich filling recipe if you’d like to make it yourself! My Mom’s recipe uses celery, fresh black grapes, green onions, dried apricots, and chopped cashews in addition to the basic ingredients shown here. 

Fortnum & Mason and Tom Parker Bowles’s Coronation chicken sandwiches

This version omits the original nuts and uses fresh coriander, plus plump raisins, mango chutney and a little spice to keep all that naughty sweetness in check.

Ingredients

Makes 16 finger sandwiches

1tbspn vegetable oil

1½tbspns mild curry powder

1tspn turmeric

3 cooked chicken breasts, skinned and finely diced

8–9tbspns good-quality mayonnaise

3tbspns mango chutney

1tbspn chopped golden raisins

2tbspns chopped coriander

Salt and freshly ground black pepper

Butter, for spreading

8 large slices of white bread

Method: Gently heat the vegetable oil in a small pan, add the curry powder and turmeric and cook over a very low heat for one minute, stirring constantly. Remove from the heat and cool slightly. Put the diced chicken into a bowl, add the spice mixture and rub it into the chicken. Add the mayonnaise, mango chutney and raisins and mix well. Fold in the chopped coriander and season to taste.Lightly butter the bread and spread the Coronation chicken mixture over half the slices. Sandwich together with the remaining bread, cut the crusts off, then cut each sandwich into four fingers.

From ‘The Cook Book: Fortnum & Mason’ by Tom Parker Bowles (Fourth Estate, £30). Tom’s new book with Fortnum & Mason, ‘Time For Tea’, is out now (Fourth Estate, £20)

[mass-convergence]

A tumblr poll (and a friend responding to one of the options on it) has led me down an internet rabbit hole of figuring out the fucking origins of Chicken Tikka Masala.

Turns out the origins are nebulous with some saying it was adapted from Chicken Tikka in Glasgow in the 1970s (I think there's evidence that that story may be bullshit but it's stuck around in the popular culture) and others saying it originated in the British Raj to appease the colonizer's palates.

I guess then I do somewhat agree with Robin Cook's statement on CTM as a "true British national dish" because it's the "perfect illustration of the way Britain absorbs and adapts external influences".

Though it's not Britain adapting to the Indian culture (noting that Indian food is not a monolith but I'm not out here to write an entire novel this afternoon). If the Glasgow story or some variant holds true: it's the South East Asian immigrants adapting to British palates so that they can make a living. If it originated in the British Raj: it's the people that had been colonized trying to adapt their cooking to their colonizers to appease them.

Can't imagine anything more British than that :)

[sapphyreopal5]

23andme Anglo Indian Results

Also shared and discussed my family history on Reddit in a couple places if anyone's interested [x] [x]. I also shared photos of 3 of my 4 grandparents below (don't have 1 readily available of my German paternal grandfather who had blonde hair and blue eyes).

[pebblegalaxy]

Hari Singh Nalwa - A Prominent Military Commander of the Sikh Empire

Hari Singh Nalwa was a prominent military commander and general of the Sikh Empire in northern India, during the rule of Maharaja Ranjit Singh. He served as the Commander-in-Chief of the Sikh Khalsa Army and was known for his bravery, military tactics, and administrative skills. He fought in several battles and campaigns, including the First Anglo-Sikh War, and expanded the boundaries of the Sikh…

[dieschwartzman]

last week in a seminar the leader and another student were saying they didn't know how cows were used in indian cuisine, so i said 'my family's anglo-indian and i've never had a beef curry but we use milk in most things' and the leader looked at me and then 'anglo-indian cuisine doesn't count'