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Tuesday, December 15, 2009

Leaning doors and sauteed pork

So this is my first post on this blog. If anyone wants to know about the restaurant, you need to just visit

The day hasn't been too unkind to me and I have managed to emerge unscathed although a little unhinged. I spent the afternoon with a friend and my mother at Brown Sahib, tasting various things on the menu. We had  crepe suzette and bailley's banoffee pie, and the daab chingri (prawns in a sharp mustard gravy baked in a whole coconut) - which was to die for, although Mother thought the mustard was a tad too pungent.  

The unending wait for the liquor licence continues and I'm just hoping I get it before Christmas. What's Christmas without a glass of mulled wine after all.

The civil engineer I used seems to have outdone himself as far as incompetence goes -- one of the glass doors creaked strangely and started tilting into the other door when I walked in today afternoon. All has been sorted out though, and I've just written it off as routine excitement for the day.

I'm currently preparing a sit-down five course menu for a large group of Britishers who are visiting India on a culinary journey. Planning on serving them a lovely gastronomical romp through Anglo-India. Will post the menu once it is done, tomorrow.

I've always loved Country Captain which is chicken sauteed in ginger and salt and pepper and potatoes, delicate but spicy on the palate thanks to the ginger and slit green chilis. But I just chanced upon a lovely recipe for Country Captain Pork which I never knew existed. So here it is for those who want to try something new. I haven't tried the recipe yet, so I'm washing my hands of all responsibility in case it turns out to be putrid. It looks quite promising though. If you try it, tell me how it turned out.


1 kg pork cut into medium size pieces

3 large onions sliced finely

2 teaspoons chilly powder

1 teaspoon tumeric powder

2 tablespoons oil

Salt to taste

2 tablespoons garlic paste

2 sticks cinnamon

4 cloves

2 cardamoms

Wash the pork and boil with a little salt and 1 cup water till tender.

Heat oil in a pan and fry the onions lightly. Add the garlic paste. Saute for about 5 minutes on medium heat. Add the chilly powder, turmeric powder, cinnamon, cloves, cardamom and salt. Now add the cooked pork along with the soup and simmer for about 10 minutes till the gravy is thick. Serve with bread or rice.


  1. I'll let you know next week. I do think a splash of red wine would be a nice add though.

  2. If you come after the 24th, you'll definitely get more than a splash of red wine.

  3. I think your crepe suzette is just amazing...waiting for the wine with bated breath:)

  4. Hey Brown Sahiba, good to see you having a blast.. and i understand your passion for talking.. blog is nice. very you.. hope to come and see you soon in your new place.. cheers

  5. very nice blog. My mouth is watering. I wonder why the British received a special five-course menu but your uncle didn't quite get that type of treatment-- maybe even after 17 years it's hard for the bheto bangali to become a brown sahib?