Miriam Paul gives you a real taste of Anglo-Indian cuisine
Miriam Paul turns her home kitchen into a culinary road trip, serving up everything from classic favourites from the Anglo-Indian community and Thai delicacies to hearty a�?continentala�� fare, with elaborate desserts, cakes and cookies to boot. a�?I think I have over 100 dishes in my repertoire,a�? she reveals of her catering service, aptly nameda��Anglo Banglo.
Growing up on the finest of Anglo-Indian fare, she naturally focuses her expertise on that particular cuisine. From the quintessential railway mutton curry and vindaloo to the classic dal mash (pronounced dol mash), youa��re likely to be spoiled for choice. A favourite amongst her customers is the bad word curry or ball curry, made with either minced beef or lamb, and traditionally eaten with devila��s chutneya��a lethal combination of onions, dried red chilies and vinegar a�� and of course coconut rice. She also makes a fine chicken ball curry a�� a crowd pleasing compromise at a recently held flea market. a�?My family wasna��t too happy with the idea of chicken ball curry, but it turned out to be quite a hit as the texture was finer,a�? she shares.
A few of her other top dishes include the gammon ham roll, bacon and caramelised onion quiche and zucchini, bell pepper and onion quiche. If ita��s dip
youa��re looking for, we suggest you try her Thai papaya dip, jalapeno corn dip or the more sinful (and popular) bacon dip.
A large section dedicated to cakes and desserts include tempting treats like parfait, truffle tarts, orange cake with cream cheese frosting, apple pie, mixed fruits pie, and even hazelnut biscotti or rosemary lemon cookies to go with a pot of refreshing tea.
While most orders require two-days notice, a few specials like the smoked beef, chicken, mutton and pork need to be ordered a week prior in order to get the whole smoking process, carefully done in-house, spot on.
`400 upwards. Details: facebook.com/anglobanglokitchen