Soak in flavours of India under the British Raj

Wonder how the British Raj influenced Indian cuisine? Well, I found out with my visit to My Fortune, Bengaluru this week.

Published: 10th March 2017 09:48 PM  |   Last Updated: 11th March 2017 07:28 AM   |  A+A-

Express News Service

BENGALURU:Wonder how the British Raj influenced Indian cuisine? Well, I found out with my visit to My Fortune, Bengaluru this week.

Their Anglo - Indian food festival features dishes from the yesteryears of the Bangalore Cantonment. The menu introduces one to the tastes that emerged from the combining of the British and Indian palate.
The menu includes dishes such as Canteen Macchi, Platform Potatoes Madras Club Quoorma, Railway Lamb Curry and Mutton Koftas alongside an Zafrani Chicken Pilaf or Chickpea Pilaf served with raita.
The festival is currently ongoing and will last until March 14. The festival menu is available for lunch and dinner at My Indian Oven.
Dhal Churchuree is green moong dal and topped with ghee. It is thick in consistency, is smooth and flavourful.

Platform Potatoes is a dry preparation of  spiced fried potatoes and has dry mint in it. I love potatoes, so I had no complaints with this one, especially with the vegetable taking the centre stage with this one. The dish also has bites of jeera, so for all sukhi bhaaji fans, this one is a must.
The Baluchi Kabhuli Pulav is a chickpea pilaf, served with raita. The rice is flavourful with spices, however none of the masalas or the spices overpower the other. I truly enjoyed this pulav.
A special mention to the chef’s dal makhani. Hands down, the best one I have had ever. The dish isn’t part of the food festival menu, but I had heard good things about this dal and I couldn’t help myself from ordering one. The daal makhani is buttery smooth, laced with malai, thick in conistency and tastes purely of daal and is full of flavour. If you are at My Fortune, Bengaluru; you have got to order this dal.   
Nargisi Kofta is a preparation od mutton mince coated boiled egg kofta served in a sweet gravy. The outer coating of boiled eggs tastes like sausage.

Canteen Machhi reminds one of Bengali preparation of fish curry because of its heavy mustard flavour and prominent use of turmeric. The boneless fish is cooked well.
If you happen to order dessert from the a la carte, then do ask for beetroot halwa and rasmalai served with ice cream. The halwa is smooth, with just the right amount of sweetening and served hot with shredded badam toppings.
The rasmalai and ice cream combination is sure to win your heart.

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