Memories of a glorious childhood spent in Kolar Gold Fields. KGF was known for its colonial ambience and came into existence as early as the 16th century.
Saturday, November 16, 2013
KGF CLUB
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KGF Club
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Wednesday, November 13, 2013
EARTHEN DRINKING WATER POTS FOR COOL WATER IN SUMMER - SOME NOSTALGIA -
When we were kids growing up in KGF, we didn't have fancy water filters or refrigerators to store bottles of water for Drinking Water in those days. Our drinking water was always stored in a Mud Pot
which was placed on a special stand in a corner of the Dining Room. Here is a picture of one such mud drinking water pot.
MUD DRINKING WATER POTS
The water stored
in these earthen / mud pots was alsways cool and sweet and had a lovely earthy taste. This cool
water was filled into glass jugs and placed on the side board, with a set of
tumblers for us to use whenever we felt thirsty.
Here is a picture of this old earthen drinking water goglet below
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Wednesday, October 23, 2013
KGF RESCUE STATION AND THE RESCUE TEAM
The KGF Mining Rescue Team was considered to be the best mining rescue team in the whole country in the olden days and the team won many awards and citations. This is the picture of the Rescue Team which won the Barraclough Challenge Shield in the All India Mines Rescue Competition in 1955.
There were several instances of tragic and fatal accidents inside the mines that left many workers physically handicapped and incapacitated. Several times, there was loss of lives due to the Rock Bursts or Air Blasts. The Rock Bursts during the 1920s and 30s and the massive Rock Burst in 1952, claimed many lives as quite a few miners were buried alive.
When the Air Blasts occurred under ground, several miners would get trapped inside the tunnels and die due to suffocation and injuries. The passages and tunnels get blocked due to landslides.
The John Taylor and Sons Company formed a dedicated rescue team which would immediately get into action to rescue workers trapped underground due to mining accidents and disasters such as rock bursts, fires, explosions, cave-ins, flooding of the mines etc. The KGF Mining Rescue Team was thus established in 1923. The Rescue Station was housed in a building quite close to the Oorgaum Station Railway crossing a short distance away from the Nandydroog Mine Offices.
The Rescue Team was always on call 24 x 7, to attend to any emergencies both underground and on the surface. The team was well versed in all rescue procedures and specially trained to rescue miners trapped underground with minimum time loss. They were fully trained in rendering timely First Aid and in the use of the Proto Safety equipment, SABC Breathing sets etc, especially when the miners were suffocated due to lack of oxygen on account of landfalls, fire, smoke, toxic mine gases, etc.
The KGF Rescue Team was soon considered to be the best mining rescue team in the country and won many awards and citations. A picture of the team which won the Barraclough Challenge Shield in the All India Mines Rescue Competition in 1955 is appended hereto.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Friday, September 27, 2013
A FOOT BALL GREAT OF CHELSEA FOOT BALL CLUB WHO WAS BORN IN KGF - LEN DOLDING
A FOOT BALL GREAT OF
CHELSEA FOOT BALL CLUB WHO WAS BORN IN KGF - LEN DOLDING
Born on 13th December 1922 in Nandydroog Mine, KGF, South India, Len Dolding served as a
bomb-aimer in the Royal Air Force during the Second World War. He was a fine footballer playing as a winger for Chelsea Football Club (27 league appearances in 1946 - 1948) and Norwich City (12 appearances.
He was also a Cricketer and played for MCC for about seven years as a right-arm leg-break bowler. He was the 12th Man for the England Team in the Lord's Test of 1949. Sadly, he died at the age of 32 years in a Car Accident on 23rd November 1954 in Wembley UK. The Football and Cricket Scene lost one of their most talented Footballers and Cricketers.
For those Foot Ball Fans especially supporters of the
Chelsea Football Club, here is some Trivia about Desmond Leonard Dolding (13
December 1922 – 23 November 1954) an English footballer and cricketer who was
born in our very own Kolar Gold Fields.
The English Football Giant, Chelsea Football Club had the
distinction of having four Indian born Football players including a player who
was born in Kolar Gold Fields who have represented their club during the yesteryears.
Len Dolding was born in Kolar Gold Fields and played 27 games For Chelsea
Football Club in the three years after the Second World War.Born on 13th December 1922 in Nandydroog Mine, KGF, South India, Len Dolding served as a
bomb-aimer in the Royal Air Force during the Second World War. He was a fine footballer playing as a winger for Chelsea Football Club (27 league appearances in 1946 - 1948) and Norwich City (12 appearances.
He was also a Cricketer and played for MCC for about seven years as a right-arm leg-break bowler. He was the 12th Man for the England Team in the Lord's Test of 1949. Sadly, he died at the age of 32 years in a Car Accident on 23rd November 1954 in Wembley UK. The Football and Cricket Scene lost one of their most talented Footballers and Cricketers.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Sunday, September 15, 2013
KGF TRAIN - BANGALORE TO MARIKUPPAM
This article from the Deccan Herald on the 13th September is quite humourous. It also high lights how versatile and willy our KGF locals are when it comes to suiting their own convenience.
On the jouney back to Marikuppam, there are invariably 4 or 5 unscheduled stops caused by pulling the alarm chain in the train when the train reaches a certain locality or area. These passengers get "dropped" right at their doorsteps. Once the train stops, these "train stoppers" or "alarm chain pullers" just jump off the train, then very kindly pull the string to reset the chain and let the train carry on to its destination Marikuppam. The "Fine" for unauthorised stoppage of trains by pulling the Alarm Chain is Rs.1000/- but since the Chain pullers escape under cover of darkness, the Railway Protection Force is deprived of a nice fat amount!
I'm sharing the article below
On the jouney back to Marikuppam, there are invariably 4 or 5 unscheduled stops caused by pulling the alarm chain in the train when the train reaches a certain locality or area. These passengers get "dropped" right at their doorsteps. Once the train stops, these "train stoppers" or "alarm chain pullers" just jump off the train, then very kindly pull the string to reset the chain and let the train carry on to its destination Marikuppam. The "Fine" for unauthorised stoppage of trains by pulling the Alarm Chain is Rs.1000/- but since the Chain pullers escape under cover of darkness, the Railway Protection Force is deprived of a nice fat amount!
I'm sharing the article below
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Thursday, September 12, 2013
SOCIAL LIFE IN KGF IN THE EARLY DAYS
The Anglo-Indian Community in KGF
had quite an active social life in the early days of KGF. They loved having parties and get togethers. Card games, Bridge
and Whist Sessions were a regular past time in their homes when 3 or 4 families
got together. Card Sessions and Whist Drives were also regularly arranged in
the Clubs and Associations. They were all passionately fond of music and
dancing.
They had a number of Rhymes and Ditties that they sang at parties and get-togethers. Any occasion warranted a party with much sing-song and dance. Parties at home were jolly, riotous affairs with everybody lustily singing old-time favorites such as ‘Roll Out the Barrel’, ‘When Irish Eyes are Smiling’, ‘She’ll be coming down the Mountain’, ‘Kookaburra sits on the old gum tree’, ‘Row, Row, Row your boat’, etc, accompanied by someone on the piano or Guitar or banjo. There would be much clapping of hands, stamping of feet and beating of pots and pans to keep time. The singing got lustier as the party wore on with the amount of booze being consumed. Their spirits rose higher as ‘the spirits’ went in!!!
Country Music was also a hot Anglo-Indian favorite besides Rock and Roll and Jazz. Most Anglo-Indian children grew up listening to these country songs on the radio or the lucky few who owned records and LPs played them on their gramophones or Radiograms. Popular Country songs in those days were ‘You’re the reason our kids are so ugly’, ‘All my Exs’ live in Texas’, ‘Cotton fields’, ‘She got the ring and I got the finger’, ‘Who’s gonna take the garbage out when I’m gone’, ‘At the Gas station of love, I got the self-service pump’ etc, etc.
Some of the Anglo-Indian boys looked and dressed like the popular film stars of that time such as Clark Gable and later like Elvis and Cliff Richards, sporting the same hair styles and side locks, while the girls resembled the likes of Marilyn Monroe, Doris Day and other Holly wood actresses with their distinctive features and fair skins. Jam Sessions, Pound parties, Go-Go Dances, Socials and Cultural Evenings were regularly organized, and there
was no dearth of entertainment for the Community in KGF in the 1940s to 60s. Sadly the KGF of today is very different to those wonderful times.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Tuesday, August 27, 2013
AN AMUSING INCIDENT - LIFE IN KGF IN THE OLD DAYS
Jon Manley keeps in touch with me occasionally and shares a lot of interesting
and amusing incidents that he remembers of his childhood in KGF during the
1950s. I’m sharing one such incident below. This will give the readers an insight into the life of the people in KGF in the days of the John Taylor and Sons Company.
Hi Bridget,
I recalled the other day this story my mother
told of a dinner party my parents gave, for around a dozen guests. It must have
been around 1950, and thought you might find it amusing.
Dinner parties in
those days were very 'swank' affairs. The men all wore tuxedos and black ties,
and the women all gowns. Our butler Anthony would have been in his finest
starched uniform, and would have worn a fine turban sporting some amazing
decoration in the front, and a drinks waiter would have been hired from the
club for the night, us children put to bed and told not to make a sound. I
don't recall the menu but suspect it would have been something like iced
cucumber soup, followed by roast beef and baked vegetables, and one of those
delightful Indian sweets for dessert. Wine would have been on offer with coffee
and liquors.
I don't recall
names, but will put in a few of people around at the time who would have
attended my parent’s dinner parties. During one of these Dinner Parties, a Mrs.
Boadhurst said to my mother, "Molly
those candlesticks you have as a table centerpiece look just like the ones my
brother Albert gave Stan and me as a wedding present", Then Mrs.
Connie Walker said, "Molly, those
salt and pepper shakers are just like some we bought years ago in London",
a Mrs. Stella Dunlop then said,
"That carvery set reminds me of one we have which is just like it",
and so the conversation went. My mother was most embarrassed, as she had never
seen any of these items before herself.
The Butler Anthony
was summoned into the room, and asked if he could throw any light on how these
items had come to be on our table. He replied, "Yes Madam, I knew you wanted to impress, so I got Mrs.
Broadhurst's and Mrs. Walker's and Mrs. Dunlop's butlers, to contribute towards
the evening, with what fine pieces of table-ware they had. Don't worry they will
all be returned first thing in the morning, and no one would normally have been
any the wiser". My mother was shocked to hear this. Never the less, our
butler Anthony was told that this practice had to stop forthwith, and in future
any borrowing would be done only through her, direct to the lady of the other
house. I dare say everyone had a good laugh, and a fine evening was had by all.Nice to have heard from you Bridget,
Kind regards
Jon Manley
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Monday, August 12, 2013
SHANDY DAY IN KGF - CHILDHOOD MEMORIES
I have lots of fond memories of the Shandy Day in KGF. When
we were young we would accompany my dad to the Market in Robertsonpet as a
treat on Sundays. The Market was named as Mahatma Gandhi Market. Sunday was ‘Shandy
Day’ and the market was always filled with people. Traders would come in from
all the nearby villages to sell their produce. Everything was quite cheap in
those days. My dad would buy fresh vegetables and fruit required for the week
and we would help to carry the bags.
The sights and smells
and the hustle and bustle of the market as soon as one stepped in was so
exciting. It was a joy to see the mounds of fresh vegetables, fruits, bags of
pulses, grains, sugar sweets, fried savouries, etc besides shops selling Plastic
toys and games for just a couple of Rupees. Choosing what toy to buy with our
pocket money of Two Rupees was quite a decision and we had to weigh the merits
of a plastic or paper windmill against a spinning top or plastic gun.
After the vegetable and grocery shopping was over, our next stop
would be at Aleem Bakery or Omar Bakery for cool drinks and hot chicken or vegetable
puffs. (I don’t think they made somasas as in those days) We’d then buy buns
and coconut biscuits and muffins to take home. The coconut muffins in Omar’s Bakery were especially nice as the
muffins were filled with sweet, juicy coconut shavings and the outer pastry
would just melt in our mouths!! The sponge cakes and Fairy cakes too were light
and delicious. Jewel Coffee Powder Centre was just next to Aleem Bakery and my dad usually stopped there to buy the week’s requirement of coffee powder and tea leaves. The smell of fresh, just roasted coffee beans was just heaven!! With our bags laden with all the stuff that we bought in town, we’d take a jatka ride back to our house in Nandydroog Mine. It was time to wait for another week before we went to the Market again.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Saturday, August 3, 2013
AADI KARTHIKAI FESTIVAL IN KGF – SOME CHILDHOOD MEMORIES
THE AADI KARTHIKAI
FESTIVAL IN KGF – SOME CHILDHOOD MEMORIES
An excerpt from my
book KOLAR GOLD FIELDS DOWN MEMORY LANEI have some very vivid childhood memories of the ‘Aadi Karthigai or Adi Kirthigai’ Festival or the KAVADI Festival in KGF
The Aadi Karthigai or Adi Kirthigai Festival was celebrated very grandly by the Tamilian Population in KGF during Tamil Hindu month of ‘Aadi’. Aadi Karthigai is celebrated on Kirthigai Nakshatra day of the Tamil Calendar which is mid July to mid August. This festival honours Lord Murga who is also known as Lord Subramanya.The Community venerated Lord Murgan in a big temple in Thiruthini, which is a place in Tamil Nadu. The beautiful temple of Lord Muruga at Tiruttani is around 84 kilometers from Chennai. Every year they would go on pilgrimage to this temple in Thirutanni to fulfill their vows.
The devotees who made a vow to carry the ‘kavadi’ were dressed in yellow or ochre clothes and had to carry a heavy York balanced on their shoulders filled with flowers and other items required for performing the Puja. Sometimes they pierced their cheeks and bodies with long metal skewers and smeared their bodies with Turmeric, Vermilion and Ash. The kavadi itself is a physical burden through which the devotees implore Lord Murga for help and to grant their intentions. The kavadi consists of two semicircular pieces of wood or steel which are bent and attached to a cross structure that can be balanced on the shoulders of the devotee, decorated with flowers, peacock feathers, etc. The Kavadis are quite heavy and some can weigh up to 30 kg. The preparations for this ritual start before the festival. The devotees purge themselves of all mental and physical impurities. They have to follow a strict vegetarian diet and fast on the day they offer the puja. Many of them bathe in cold water during this period and shave their heads on the Aadi Kirithigai Day
In my childhood days, I remember that special trains were
arranged by the Railways besides a fleet of Government and private buses to
enable the devotees from KGF who were performing the ‘KAVADI’ to travel from
KGF to Thiruthini. The same trains and buses would also bring them back to KGF.
The streets of KGF especially around the Workers Colonies
would be vibrant and colourful during this period with special prayers being
offered to the diety in the Pandals erected at every corner. Loud speakers
blaring devotional songs to the Lord and mass feeding were common. Just before
it was time to board the special trains or buses to take them to Thiruthini, huge
processions of devotees carrying the kavadis preceded by a group of persons
beating drums and followed by throngs of people would wend their way to the 4
Railway stations of KGF and the bus stops. The sight of the devotees carrying
the heavy kavadis and the followers in the procession uttering the sacred words
"Haro Hara!" as they marched and danced in time to the drum beats was
a sight to behold. One had to see it to believe it.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Saturday, July 27, 2013
FURNITURE IN KGF IN THE OLDEN DAYS
For some real Nostalgia this time I'm posting all the old pieces of furniture that were so much part of our homes in KGF in the old days - Huge Teak wardrobes, Teak wood Four Poster Beds, Sofas and Recliners, Dressing Tables and Chest of Drawers, wooden Laundry Boxes, etc were some indispensible items of furniture in almost every home in KGF. Besides all these pieces of furniture, most homes had a Planter’s Chair. This was a reclining wood and cane chair with arms that could be extended. The man of the house or the grand father would be the privileged one to recline on it and relax. This comfortable piece of furniture was generally kept in the verandah so that the person reclining in it would be able to watch the world go by
A
meat safe was a compulsory piece of furniture in Anglo-Indian homes in the
olden days and every family a couple of them. The Meat Safes were wooden
storage cupboards with wire mesh on all four sides. The cooked food and milk
was usually stored in them to keep fresh over night as there were no refrigerators at that time.
The ‘Meat Safe or Food Safe’ was also quite necessary to protect the food from
cats and mice as well. The Meat Safe is now a part of history as it is rarely
seen in homes these days.
Another
kitchen appendage that has also disappeared with the older generation is the
‘Wooden Provision or Ration Box / Chest which occupied pride of place in the passage
just outside the kitchen door. This Provision Chest / Box was about 5 feet in height and 4 feet in
breadth and housed tins of the various provisions and condiments that were
required for Anglo-Indian cooking. It
was divided into many compartments for rice, and dry provisions such as Dhal /
Lentils, Red Chillies, Cumin seeds, coriander seeds, spices, jaggery, etc.
While these ingredients / provisions, gave out their own unique smells, a
combination of all of them together was just heavenly. The smell from my Nana’s
Provision Box still lingers in my mind even after all these years!!
In
the old days, their kitchens were warm and cozy places, with a pot of stew or
soup always on the hob so that a meal was always ready to be served to anyone
who dropped in. Most of the Anglo-Indian ladies in KGF were excellent cooks and
were adept in baking a variety of cakes and pastries. The enticing aromas of
food cooking on the hobs and cakes baking in the ovens were always part of an
Anglo-Indian Home.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Monday, July 15, 2013
LINDSAY MEMORIAL HIGH SCHOOL, KGF (THE KGF SCHOOL)
In the 1970s when the number of students increased
considerably, the KGF Boy’s School building in Nandydroog Mine was unable to
accommodate all the students. A decision was then taken to bifurcate the School
into two entities.
It was a huge beautiful stone bungalow with a wrought Iron Stair case and solid carved stone pillars surrounded by about one and half acres of land This Bungalow could accommodate classes 8 to 10 and was renamed as The Lindsay Memorial High School after him.
The Junior
School for Standards 1 to 7 functioned at the same premises in Nandydroog Mine and came to be known as The Parkinson Memorial School after Mrs
Parkinson who was the Head Mistress from mid 1920s to the late 1940s.
The High School or BGML BOY’S HIGH SCHOOL was shifted to a huge bungalow in Mysore
Mine / Marikuppam . This bungalow was earlier the residence of Mr J.K. Lindsey
who was a former Managing Director of the Mines during the days of the John
Taylor and Sons Company.
It was a huge beautiful stone bungalow with a wrought Iron Stair case and solid carved stone pillars surrounded by about one and half acres of land This Bungalow could accommodate classes 8 to 10 and was renamed as The Lindsay Memorial High School after him.
The high standard of education imparted in the KGF Boy’s School was
maintained right through the years ever since the inception of the School and
is evident from this Extract from a School Inspection Report by the Joint D.P.I. dated 14th
August 1982, which is appended hereto:
However, after a few years, the High School was again
shifted back to the old school premises in Nandydroog Mine (The Parkinson
Memorial Premises). The beautiful old bungalow that housed the High School lay
abandoned for some time till it became the office of the SC ST Association in
Mysore Mine.
Mr. Lindsay’s Bungalow which housed the Lindsay Memorial
School, now lies in shambles. The walls are crumbling and the doors and
windows have been plundered for firewood. The wrought iron stair way was
dismantled and no one knows who stole it. The whole building has been
vandalized and only the stone structure remains as a grim reminder of the
erstwhile school which used to hum with the voices of a thousand little boys.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Tuesday, July 9, 2013
KGF MINES TO REOPEN - SUPREME COURT ORDER 10TH JULY 2013
The Supreme Court on Tuesday 9th July 2013, approved the Central Government of India's Decision to invite Global Tenders for restarting the Bharat Gold Mines Ltd at Kolar Gold Fields which was shut down more than a decade ago. The Compnay who wins the tender would have to settle all the pending dues including paying the workers their gratuity and other dues.
Tuesday's Supreme Court Direction is the culmination of a prolonged Court Battle which is a victory for the workers.
This is the News Item in the Deccan Herald about the Supreme Court Order on the reopening of the Bharat Gold Mines Ltd, KGF. A rainbow has appeared on the KGF horizon. Let us all hope and pray for good times to come especially for the workers.
Tuesday's Supreme Court Direction is the culmination of a prolonged Court Battle which is a victory for the workers.
This is the News Item in the Deccan Herald about the Supreme Court Order on the reopening of the Bharat Gold Mines Ltd, KGF. A rainbow has appeared on the KGF horizon. Let us all hope and pray for good times to come especially for the workers.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Wednesday, July 3, 2013
MONSOONS IN KGF - CHILDHOOD MEMORIES
The Monsoon season
was the season of heavy rains followed by
Rainbows in KGF. The Monsoon season or the Rainy Season in KGF began in the first week of June and continued till the beginning of September. I personally felt as a child that it was the best
season of the year and it certainly was not to be wasted indoors. I always felt
that it was a very special season of the year with the sight of the rainbow
after the rains. The Monsoon rains made
everything fresh and green which brought a new life everywhere.
The first rains of the season made a welcome change after
the long summer months and brought smiles of joy on everyone’s faces. The smell
of the dry earth getting drenched with the first drops of rain was so
intoxicating. All the streets and roads which were dusty during the summer
months were washed clean and the fresh tender green leaves on all the trees
seem to smile and enjoy the rain.
The monsoon season also bought out the Thunder Lillies in the garden – pink, yellow, white and mauve. Every time the thunder lilies bloomed, it was sure to rain that day!!! The big Fire Ball lilies also made their appearance around the same time. These huge Balls comprising tiny red flowers bloomed in a bunch like a ball and added to the profusion of colour in our garden
The Monsoon Season
brings back fond memories of lazy rainy days, and of the four of us
splashing in the puddles of rain water and sailing paper boats in them. It was
fun dressing in our raincoats and
caps and trying to have races with our paper
boats before they collapsed in the rain. Even the botheration of wearing a
raincoat and carrying an umbrella couldn’t take away the fun of walking in the
rain. We’d purposely get drenched on the way back from school. It was fun
splashing in the puddles and sailing paper boats. When it rained hail stones,
we got very excited and didn’t mind getting soaked when collecting the
hailstones. Mummy of course, would go ballistic and shout at us to come in out
of the rain as we’d get sick.
Another memory associated with the monsoon is the smell of
roasting Indian Corn and Ground Nuts over hot charcoal. The Indian Corn or
‘Makacholam’ Seller had the live coals in an iron basin on his cart and he’d
continuously blow on the coals to keep them alive while roasting the corn. When
the corn was nicely roasted, he would then apply a green masala paste with a
stick on the Roasted Corn and liberally squeeze lime juice over it. The roasted
corn eaten with the green masala and lime juice on it was heavenly. My mouth
still waters just writing about it.
The ground nut seller too had a small Sigri or a Coal stove
on his cart and he roasted the ground nuts in a large iron pan placed over it.
He continuously stirred the ground nuts in their shells with a long iron ladle
and the sound of the ladle touching the sides of the pan continuously had a
distinctive sound. Even now after all these years the aroma of roasting Corn
and groundnuts brings back many happy memories of my childhood.
My mum would sometimes buy the raw Indian corn and ground
nuts from the market and boil them at home for us with a little pepper and
salt. She would also dab a little butter on the hot corn to give it a very
delightful taste. The enticing smell of boiling corn or groundnuts would engulf
the whole house and make our mouths water and our stomachs rumble with the
anticipation of eating them.
The monsoons also brought its own travails. Sometimes if the
rains were too heavy, it would flatten all our flowering plants and destroy all
the beautiful flowers and roses in our garden. After a heavy show we’d see a
carpet of fallen petals and leaves on the ground. The Mali would have a tough
time clearing up all the fallen leaves, branches and debris. He’d also have to
fix all the plants that had fallen down and tie them to new supports, and clip
away the dead flowers.
Another disadvantage of the monsoon season was that the
heavy clothes especially the pants and shirts that my dad wore to work
underground in the mines, wouldn’t dry in a hurry and remain damp and wet for
days together. We had no washing machines in those days, so all the clothes
were washed on the washing stones and hung in the sun to dry. With no sun
appearing for a few days, the clothes had to dry on makeshift stands inside the
house and took ever so long to dry. It also smelt musty and disgusting.
The monsoons brought out a lot of creatures and insects as
well. It was not uncommon to see garden snakes, lizards and other creepy
crawlies slithering about in the open. Insects that come out in the monsoons
normally have a short life span and we’d see them only during the months of
June to October which is their mating season. Big black Bully Ants, red Ants,
White ants, etc, were some of them that made their appearance and gave us a
little trouble. The mosquitoes too seemed to increase and multiply during this
season and they brought along their own misery.
In the evenings just as the lights were switched on, hordes
of flying insects like big ants with white wings would flutter near the light
bulbs. The yellow light of the street lights and people’s verandah lights
attracted them. The next morning we’d see a carpet of dead insects with their
wings detached lying around the lamp posts. Sometimes, they managed to invade
the inside of our house and flutter near the drawing room centre light. We
called these insects ‘Icheils’. My mum would fill a big basin full of water and place
it on the floor directly in line with the centre light. We’d switch off all the
other lights and the Icheils would see the reflection of the light in the water
and try to fly into the basin of water and get drowned. Once we were rid of
them we’d empty the basin of water with the dead insects in the garden. These Icheils
didn’t bite or sting us but they were extremely annoying flying about
everywhere. The got into our hair and if we weren’t careful they got into our
nose and mouth as well!
The monsoon time was also the mating season for frogs. Soon
after the first over night showers of rain filled up the shallow pools, the
frogs would make their appearance in our garden and in the open spaces around
our house. The male frogs had their own peculiar cry which sounded like ‘Rivet,
Rivet’. This cry was heard all through the day and night for the duration of
the monsoon. We’d see a variety of frogs in our garden during the rainy season
which we didn’t see at other times during the year.
The Monsoons also brought in sickness and illness in the
form of colds, flu, fever, sore throats, coughs, etc. Our Company Hospital
would be packed with people with these ailments and the doctors were kept
really busy attending to patients.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Sunday, June 30, 2013
TRANSFORMER HOUSE IN OORGAUM KGF – An Excerpt from my book KOLAR GOLD FIELDS DOWN MEMORY LANE
The KGF Mines were supplied with electric
power from Shivasamudram in 1902. It was the first time in Asia that
electricity was generated and supplied, through a transmission line that was
more than 80 miles long. It was the
longest transmission line in the world at that time - the second longest was at the Niagara Falls which was only 13 miles
long!
THE TRANSFORMER HOUSE IN OORGAUM KGF – An Excerpt from my book KOLAR GOLD FIELDS DOWN MEMORY LANE
From the inception of the Kolar Gold Mines in 1880 until the year 1902 all the machinery in the Kolar Gold Mines were worked by steam power. Feeling the need for captive electric power, The John Taylor and Sons Company prevailed upon the British Government in Mysore to provide Electric power to the Company to meet its huge need for electricity, for running the machines and various other needs.
Accordingly, the Government of Mysore State decided in 1899 to utilise its natural water falls for producing electricity. They identified various sites but ultimately the site for setting up the power station was a point on the River Cauvery, that was east of Mysore city and south of Bangalore where the river divided into two forming the island of Shivasamudram.
The Cauvery Power Scheme was thus initiated in 1900 by the Mysore Government, under K Seshadri Iyer, the then Diwan of Mysore. The credit however, for the Cauvery Falls Power Works was attributed to Captain Lotbiniere R.E., the then Deputy Chief Engineer of the Mysore Government.The initiating of the Cauvery Power Scheme has also been recorded in The Karnataka State Gazette, Mandya District as follows:
‘The Mysore Government decided to
investigate the practicality of generating power at Shivanasamudram Falls Site
and enlisted the services of Colonel Campbell, the Chief Engineer at Madras for
the same with the cooperation of the Madras Government. The Chief Engineer took
a very favourable view of the potential of the project. In June 1899, the
Deputy Chief Engineer of Mysore, after studying the details of the power
installation at the Niagara Falls (in North America), was convinced of the idea
of working the machinery at the Kolar Gold Fields with the electricity generated
by the Cauvery falls. The scheme received the hearty support of Seshadri
Iyer and Colonel Campbell. M/S John
Taylor & Sons of London, who had the general control on KGF also supported
the scheme. The government decided to utilise the head of the falls for
hydro-electric power and its transmission for the service of industrial
undertaking in the state of Mysore, inclusive of KGF, in 1899 “.
The first major Hydro Electric Generating Station
for commercial operations was thus commissioned at Shivasamudram, near Mysore, The
longest transmission line, at the highest voltage in the world, was constructed
exclusively to meet the power needs of mining operations at Kolar Gold Fields.
It has been further recorded in the Karnataka Gazetteer that: quote “The first Hydroelectric power
station in Asia was set up when the British Resident General Donald Robertson
in Mysore launched the 700 KW Hydroelectric Station which transmitted power to
KGF on 30th June 1902”. Unquote.
An elaborate Transformer House was built in Oorgaum
KGF to receive this 4000 H P power known as the Cauvery Falls Power House. The
Transformer House which was centrally situated received the power and
distributed it to the various mines.
It brought about a complete revolution in the
working of the Mines. Now, all the
machinery in the mines both underground and on the surface and the Milling and
stamping machinery were worked by electricity. The bungalows and houses of the
officers were also provided with electricity and in course of time the whole of
KGF was completely electrified.
KGF was thus supplied with electric
power from Shivasamudram in 1902. It was the first time in Asia that
electricity was generated and supplied, through a transmission line that was
more than 80 miles long. It was the
longest transmission line in the world at that time - the second longest was at the Niagara Falls which was only 13 miles
long!
Read more about this in my Book KOLAR GOLD FIELDS DOWN
MEMORY LANE
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Thursday, June 27, 2013
KGF MINING HOSPITAL / BGML HOPSITAL
THE KGF MINING HOSPITAL
The KGF Mining Hospital or The Company Hospital which was started by the
John Taylor and Sons Company in the early years soon became a well equipped
hospital with the latest medical equipment and facilities over time. It was staffed with eminent British and Indian doctors and British
and Anglo-Indian nurses.
The hospital wards were named after the erstwhile British bosses such as Gideon Ward, Henry’s Ward, Morgan ward, etc. Medical Treatment was provided free of cost for all the employees and their families.
I also remember that the Pharmacy always had a strong odour of B Complex Tablets. Huge bottles of B Complex Tablets were lined up on the shelves of the Pharmacy. The doctors prescribed B Complex Tablets for almost every patient along with the other medicines, so the hospital bought these tablets in huge quantities.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Monday, June 24, 2013
GIFFORDS SHAFT CHAMPION REEFS, KGF - THE WINDER ROOM
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Thursday, June 20, 2013
GIFFORD'S SHAFT, CHAMPION REEF, KGF
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Thursday, June 13, 2013
MR GALLYOT’S BRASS BAND - CHILD HOOD MEMORIES
A brass band is a musical ensemble generally consisting entirely of brass instruments, most often with a percussion section. The Brass Band is normally headed by a Band Master dressed in vivid satin or silk.
A very vivid memory of my childhood in KGF is of Mr. Gallyot
and his Brass Band. Mr. Gallyot had a 15 member Brass band. This band was invariably engaged to play at
all the Marwadi Weddings in KGF. Marwadi Weddings are always very grand
affairs. The Bridegroom is treated like a Maharaja. He would be made to sit on
a decorated white horse, and taken in a procession all over town, with Mr.
Gallyot’s Band playing all the popular Hindi Film songs before he was taken to
the Marriage Hall. The youngsters accompanying the Bridegroom danced and swayed
to the music all along the way.
They played all the old Military Tunes, Ditties, the latest
Hindi Film Songs, latest Tamil Film songs etc. Every time we heard the sound of
Mr. Gallyot’s Band, we’d rush out of the house to watch the procession pass by.
In our childish minds we thought that Mr Gallayot was a very rich man since he
looked so majestic and dressed so grandly!!!
When Brian, Mr Gallyot's son was big enough he too joined his dad in the Band and looked a "Junior Maharaja" in his resplendant satin clothes just like his dad. It was a pleasure to see the father and son playing the sax so beautifully. Brian later took over the band but sadly he is no more. R I P dear Uncle Gallyot and dear Brian. The memories of both of you are very vivid in my mind!!
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Saturday, June 8, 2013
KOLAR GOLD FIELDS DOWN MEMORY LANE - A TESTIMONIAL FROM ASAD KHAN OMRAN
TESTIMONIAL
Asad Khan Omran(President)
Omsunz Financials Inc., California, U.S.A.As millions of readers around the world, yes I say millions because there are millions of this great KGF community scattered through out the globe, are assured to proclaim the ingenuity and the dedication with which Bridget White reminisces her childhood and deplores the loss of the inestimable glitter that Kolar Gold Fields ( Little England) once possessed.
The
KGF of today will make you feel very poor, almost to the point of destitute
nature. But is there a silver lining to this dark cloud? I think there is, I am
told that my very old friend Philip Dingle is actively involved in convincing a
Australian mining company to establish their franchise in KGF and that will be
a step in the right direction and it may bring back some glory to the town and
to the languishing jobless employees and show KGF in a better light.
Ms.
Bridget White who comes from a very influential family has already authored six
hot selling Recipe books on Anglo Indian Cuisine and with this book she will
drive you through memory lanes of 'Nostalgia'. The ride will be through KGF
School, St Josephs Convent, First Grade College and the great Clubs of
international standards, not to forget the social life and the frolicking
fun-fest one enjoyed during Christmas and New Year dances and parties.
The
book gives an excellent insight in to the events and will make you feel proud
of having been born, slept, ate, bathed and what more we even had our toilets
built on the so called layers of gold below!! Even King Alexander would not
have had the luxury as we or our parents had at one point of the time and folks
behold -That was Kolar Gold Fields for you.
Asad
Khan Omran(President) Omsunz Financials
Inc., California, U.S.A.
KOLAR GOLD FIELDS DOWN MEMORY LANE - PAEANS TO LOST GLORY
Available on www.amazon.com
http://www.amazon.com/Kolar-Gold-Fields-Memory-Paeans/dp/1452044597/ref=sr_1_1_title_1_pap?s=books&ie=UTF8&qid=1370695177&sr=1-1&keywords=kolar+gold+fields+down+memory+lane
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Saturday, June 1, 2013
POPULAR PICNIC SPOTS NEAR KGF - BUDHIKOTE
Budhikote is another famous picnic spot near KGF. It is a small village situated in Bangarpet
Taluk about 15 miles from KGF. Budhikote
is also known as the "Fort of
Ash" as it is famous for its old fort. Budhikote is also the birthplace of Nawab Hyder
Ali Khan, the father of Tipu Sultan.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Saturday, May 25, 2013
VOLGAMADHI HILLS - ANOTHER POPULAR PICNIC SPOT IN THE OLD DAYS
The Volagamadhi Hills
were quite close to Champion Reefs. We could see these Hills from our school St Joseph’s
Convent. Every year during the Lenten Season, the Stations of the Cross is
conducted on these hills. There is a legend that Tippu Sultan made a passage
through these hills from Srirangpatna near Mysore in order to escape from the
British. Just before the hills there was a beautiful natural lake and
it made a perfect picnic spot and was a favourite fishing spot as well. The
water from this lake was pure and crystal clear and it was used by the villages
nearby for drinking and cooking.
The Volagamadi Hills in old days were covered with Borum
Bushes, Jambolena / Jamlum and other trees. Many youngsters from KGF would go
in groups to spend the day in these hills playing hide and seek in the small
caves dotting the hills and climbing the
trees to search for bird nests. They’d shoot at the monkeys and crows and knock
down the borums and jamblums from the trees with their catapults. When it was
time to go back they would take home the baby mynahs, parrots, and squirrels
that they were able to catch to keep as pets. Some of these youngsters (their
faces sun burnt and mouths stained purple with eating Jamlums) would come back
laden with broums, Jamlums and guavas. They
would generously share these spoils with their friends who didn’t accompany
them and sometimes their mum’s would even make wine from the Jamlums that their
son’s brought from their trips to the hills!!
I remember the many times we went to the Volagamadhi Hills
as children – sometimes from School and
also during the Lenten Season for the Stations of the Cross. Quite nostalgic
thinking about those golden days.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
Sunday, May 12, 2013
BIG BANYAN TREE NEAR KGF - SOME CHILDHOOD MEMORIES OF PICNICS
The Big Banyan Tree
just outside KGF, on the KGF - Bangarapet Road, (close to where the Bharat
Earth Movers Ltd., factory stands today), was a popular picnic spot in the good
old days. On Sundays and holidays many Families from KGF would pack up snacks,
sandwiches and drinks and head to the ‘Big Tree’ as it was fondly known. to spend
the day there and then return home in the evening. The Big tree was also the place that most
newly married couples drove to after their weddings before the reception just
to spend an hour of quality time together as new man and wife.
When I was studying in St Joseph’s Convent, many school picnics were arranged at this idyllic spot, The students would be taken class wise or section wise and each student would bring their own picnic lunch. There were small shops selling jaggery toffees, Jigg nuts (ground nuts), cut mangoes with chillie powder, panichakke etc. After stuffing our selves with all this forbidden trash and eating our home packed picnic lunch besides playing and shouting ourselves hoarse, we’d return home tired, happy and sun burned after our long day in the sun.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
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