“The Portuguese travelled along the coast of India from Bassein in Maharashtra to Kolkata in Bengal and settled in various parts en route. Some married into Indian families too and as a result, a unique Indo-Portuguese cuisine came into being,” says chef Swamy, who recently brought to the fore the Portuguese contribution to Indian cuisine.
From the making of cheese to staples like potato, tomato, chillies and even bread, much of our existing food can be attributed to the Portuguese. Yet we know little about their versatile food. Likewise, the Anglo-Indian community’s contribution to the Indian culinary repertoire includes their unique adaptations of local ingredients and spices such as the popular bottle masala.
