A dish which was developed by the entourage of cooks and bearers who travelled with officers serving in the administrative, forest and railway services in India in colonial times.The dish was generously tempered with a South Indian flavour. The reason being that much of the Class IV railway staff were South Indians, mainly Telugus from Andhra Pradesh. The engine drivers, ticket collectors, station masters were Anglo-Indians. So the dishes served were a blend of Anglo-Indian, Bengali and South Indian, cooked to perfection. There were dining cars on trains, complete with tables for four covered with white damask and set with proper crockery and silver. Liveried waiters padded about silently, serving known railway delicacies of those times. The menu was limited but delicious.
An old stories specialty to indulge in, passionately re crafted by our expert chefs. A must try for once !!!