Exploring the culinary heritage: A study among the Anglo-Indian community

Culinary heritage of any country state or region backs history of many years. It may be influenced by culture, socio economic background and cultural heritage. The Anglo Indian community has a mix of culture which they acquired from British, Portuguese, Dutch, and other European settlers with local Indian communities, and their cuisine have a cultural bond with the Indian culture. The study entitled “Exploring the culinary heritage: a study among the Anglo-Indian community” was undertaken with the objectives such as, to analyse food habits and consumption pattern, to identify culinary practices of Anglo-Indian community and to find out the prevalence of diseases. The study was conducted in Kochi where Anglo Indians were more easily available such as Fort Kochi, Vypin and Moolankuzhi etc. A total of 50 sample were selected, sampling procedure was snowball sampling. The data was collected using interview method, with the help of self-developed interview schedule. The majority of the population surveyed follows a non-vegetarian diet with three regular meals a day. Rice remains the universal staple, along with widespread consumption non-vegetarian protein sources. Fruits and vegetable consumption was sufficient. Beverages were coffee and tea, while alcohol, particularly wine, sees notable weekly consumption. Traditional breakfast items such as dosa, sāmbhar, idly, and Omlet are still highly favoured, while dinner shows a shift toward lighter options. The popularity of dishes like Vindaloo, raw salads, and Anglo-Indian favourites such as Bull’s Eye and chutneys suggests a fusion of cultural tastes and an openness to varied cuisines. The use of spices was deeprooted in regional flavours. In essence, while the community shows strong ties to traditional food habits, there is a clear and growing trend toward health-conscious choices and culinary adaptability, influenced by both cultural exposure and modern health priorities.