Christmas was a big deal during the days of the Raj, This is a recipe from then and is surprisingly gluten-free. Dried tropical fruit, almond meal and coconut flour create a wonderful fruit cake, suitable for today.
Slow roasted moist duck, with crisp skin and a chilli hit. This is a recipe for duck recheado, or pato recheado. The recipe comes from Goa, and owes its heritage to the Portuguese.
Kedgeree is another Raj specialty, appropriated and modified from traditional Indian fare. It is considered a breakfast dish. Buttery rice, with fish and eggs, and a hit of chilli. Great way to start the day.
The Indian Railways' take on "meat and three veg" served to First Class passengers. A hallmark recipe from the Raj.
The Raj loved meat. They loved big, roasted joints, and this recipe is a good example of how the local cooks changed the British approach to such dishes.
Mulligatawny is spiced soup and a mainstay of Raj cuisine, with influences from both the British and the Indian cuisines. This is a typical Indian dish, prepared to suit the tastes of the British colonists. It is a lightly spiced, filling soup.
Pink gin is sharp and heavy, with its alluring colour hinting at its rich, dry taste. The traditional pre-dinner drink for the Raj.