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British Raj dishes, ingredients have fallen off Indian tables; check out the reality now

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Consider yourself an affluent citizen or a British official in the India of the Raj. Over tea, you could be holding Chinese porcelain, sipping tea grown in Ceylon with sugar imported from Jamaica. Dinner, in the same vein, could range from a large turkey or pigeon pies to sirloin, offals, curries and a raft of hybrid dishes. The bewitching array of food that the colonists consumed in the subcontinent is well documented, including in the first Controller of Broadcasting for All India Radio Lionel Fielden’s lament that........

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