Indian spices, English grills

WHEN The Raj Pavilion opened, the buzz was immediate, deafening. Local rags profiled the doings at the power tables, chronicling the various visits of socialites and moaning over the unheard-of-wait for reservations. Picture in your mind the history of Bangalore, Lal Bagh, the Glass House, a nostalgic touch of Victoriana to enhance the colonial style of Windsor Manor, and you have almost got the idea. So, you might ask, what's the draw? "... A cuisine that has evolved between the Silk route and the spice trade that even today speaks the language of The Raj". Think of the traditions that have been passed down generations in every Indian family. Add to that a speciality that evolved out of a dialogue between Indian spices and English grills, and you have Anglo Indian cuisine... simple food, yet served in impeccable Raj style. Windsor Manor shares with you, some of the easy-to-make Raj recipes.

Mushroom and spinach scallops

Ingredients:

Spinach A big bunch Mushrooms half a kilo Chopped nuts 75 g Bread crumbs 300 g Butter 150 g Seasoning to taste Orange juice 150 g Corn flour 2 tsp Mint leaf 2 sprigs. For the garnishing:

Lettuce leaf, salad, tomato slice.

Method:

Chop the boiled spinach finely and mix with butter and seasoning. Fry the mushrooms lightly in butter, chop and mix with spinach. Crush the nuts, mix with breadcrumbs and sprinkle the well buttered scallop-shell containers with this mixture. Fill each shell with the mushroom and spinach mixture, cover with crumbs and seasoning and bake till light brown. Boil the orange juice with mint and thicken with corn flour, strain and glaze over the cooked shells.

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Baked potatoes and vegetables

Ingredients:

Potatoes 250 g

Carrots, green peas, beans, cauliflower and cream - 100 g each Curry powder, nutmeg butter and breadcrumbs a little For the garnishing: Toasted French bread, Onion rings and yoghurt.

Method:

Bake the potatoes, cut 3/4 and scoop out. Boil the rest of the vegetables, saute in butter. Add the potatoes, curry powder, nutmeg and cream. Mix well. Fill the vegetable mixture back into the potato shell, sprinkle some crumbs and gratinate. Arrange the potato with the stuffed vegetable mixture spilling over and onto the plate. Garnish and serve.

SUMITRA SENAPATY

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