Club Cuisines

Food Served in the Colonial Clubs with inspiration from the British Imperial Kitchen The Anglo-Indian Railway Club Meal 🚂 ✔ Mulligatawny Soup – Rich lentil-based Anglo-Indian spiced broth (Easy to prepare). ✔ Club Chicken or Mutton Stew – Slow-braised in cinnamon, clove, nutmeg, and coconut milk. ✔ Buttered Jeera Rice or Mashed Potatoes – Classic accompaniments from British clubs. ✔ Colonial-Style Roast Carrots & Peas – Tossed in ghee and mild spice. The Parsi-British Club Set 🍛 ✔ Parsi Salli Chicken or Mutton – Rich tomato-based curry with crispy potato straws. ✔ Masala Butter Rice – Lightly spiced basmati rice with caramelized onions. ✔ Anglo-Indian Slaw – Refreshing, tangy slaw with mustard & green chilies. ✔ Classic Dinner Rolls – British influence, soft & buttery. The Jewish-Armenian Club Platter 🏺 ✔ Armenian Spiced Meatballs (Kofta-style) – Lamb/beef spiced with cumin, garlic & paprika. ✔ Butter Peas Pulao – A Jewish-Calcutta staple. ✔ Garlic Roasted Eggplant Dip – Rich, smoky, served with flatbread. ✔ Parsi Lagan Nu Custard – Easy-to-make baked custard. The Portuguese-Bengali Colonial Special 🇵🇹 ✔ Fiery Chicken / Prawn Vindaloo – Goan-Portuguese vinegar-based curry. ✔ Spiced Yellow Rice – Subtle sweetness to balance the spice. ✔ Caramelized Pineapple Chutney – Adds depth & balance. ✔ Lightly Spiced Cabbage Slaw – Fresh, crunchy contrast to the meal.