Empire 126. Punch & Chilli: The East India Company at the Table
20 snips
Feb 27, 2024 Discover the spicy history of the East India Company and its influence on culinary traditions. Delve into the humorous contrasts of British and Indian food practices during colonial times. Listen to engaging anecdotes about extravagant feasts and social hierarchies, revealing disparities in food consumption. Uncover the journey of black pepper and chili and their impact on cultural identity. This lively exploration highlights the delightful intertwining of flavors that continues to shape contemporary cuisines.
AI Snips
Chapters
Books
Transcript
Episode notes
Kedgeree Catastrophe
- Anita Anand shares a childhood story of a disastrous attempt to make Kedgeree in home economics class.
- The dish, intended to be "Indian-inspired," was met with disgust by her classmates and herself.
Culinary Convergence
- British and Indian cuisine, though vastly different today, were surprisingly similar during the East India Company's early days.
- Both featured stews with spices, fruits, and nuts, reflecting a shared need to preserve and flavor meat.
Bird One Stew
- An early British cookbook in India features a recipe called "Bird One Stew," a bizarre mix of fowl, anchovies, oysters, and cayenne pepper.
- The dish exemplifies the British approach to Indian ingredients.
