Visa Wellington On A Plate 2016
field & green's dak bungalow
Popup - Fri 26th - Sun 28th August
Dak Bungalow cuisine, an ingenious culinary fusion from India's Raj era, is near forgotten. In government guesthouses built from the 1840s along the Dak (mail) route, hybrid Anglo-Indian meals were created for British travellers' tastes. Field & Green will revive staple dishes and flavours typically found in a dak bungalow kitchen with our take on hearty meals such as masala omelette, country captain and railway mutton curry, alongside the most recognisable Anglo-Indian dish, kedgeree.
Relax with sounds from the Indian-influenced psychedelic folk & rock scene.
Price on consumption
Check out Laura's interview with Jesse Mulligan on RNZ here... where she gives her Musallam gobhi (spicy whole cauliflower) recipe
No booking policy
As it is a limited three day popup during Wellington on A Plate there will be a walk-in, no bookings policy.
Visa Wellington On A Plate website here...
We're happily collaborating with Garage Project, Hardieboys, Bootleggers and Ritual Tea Company with perfectly matched IPA beers, sodas and teas, drinks familiar to travellers in British India.
The Garage Project will be brewing an IPA unique to this event, 'Pukka' IPA
Originated in the 1780s, India Pale Ale was brewed to provide beer for the British Empire in the east. Too hot to brew in India, a hoppy beer was needed that could survive the gruelling six-month sea journey from Britain intact. As a heavily hopped beer would normally age like wine before drinking, the beer survived the journey and was found to have improved immeasurably.
Ritual Tea Company
We will be serving Darjeeling tea at our Dak Bungalow, an organic black tea selected at a tea cupping with Ritual Tea Company.
Frequently called the 'Champagne of teas' with musky-sweet tasting notes similar to Muscat wine, plantations were planted on the hilly, often rainy Darjeeling province of West Bengal, India in the later half of the 1800s.
Hardieboys ginger beers are unique - the only fresh & live soft drinks on the New Zealand market - by using an ancient two-stage fermentation technique, one in the vat, the other in the bottle.
Originated in England back in the 1800s, ginger beer was dark and cloudy with spicy undertones. Many contained a significant amount of alcohol (about 11%) however limitations in England in 1855 required that non-excisable beverages contain less than 2% alcohol, which led bottlers of ginger beer to dilute their brewed concentrate with carbonated water.
Bootleggers will be supplying two sodas typical of the British India era. The origin of Tonic Water was due to quinine powder so bitter that British officials stationed in India mixed it with soda & sugar. Soda Water was found in every British household in India that servants knew it as 'English water'.