Question

why do the colonial rulers looked down upon local food​

Answer 1

$When English memsahibs sent their empire-building husbands off to work, what went with them in their lunch-boxes were slices of roast from Sunday’s lunch, wedges of cold pork pies, leftover stew with a few boiled eggs thrown in. The ambitious brown sahibs who shared offices with these Englishmen were impressed with these packed lunches and began to believe that these bland and often insipid offerings were the secret to the power of their masters. And so, somewhere in Bombay, an exasperated homemaker, egged on by her upwardly-aspirational husband, fashioned a dish that was a cross between a shepherd’s pie and a pasta casserole, using leftover curry. Thus was born the dabba gosht.Krishna Shantakumar, general manager, Ebony in Whitefield, Bengaluru, admits that one cannot attest to the veracity of this story he shares, but the fact is, that colonial influences on Indian cuisine and even vice-versa were natural. “A blending of cuisines occurred when the British trained Indians to recreate their stodgy offerings in a bid to counter the spice levels of Indian cooking. Simultaneously, Indians aspired to be more like their British superiors and often asked their wives to recreate English cooking,” says Shantakumar.The menu at Ebony has the Bohri dabba gosht of course, along with a few Anglo-Indian classics such as the mulligatawny soup, chicken jalfrezi and brown sahib scotch eggs. To show that the experimenting never ceases, Shantakumar speaks of dishes on the menu with a colonial twist a la Ebony. Take the salonee broccoli. Broccoli being a traditional English vegetable, is cooked in the tandoor with a mustard marinade, and topped with a crispy coating.$

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