The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

The Delhi sandwich.

Both Hilda Leyel and Michael Smith describe this one, typical of prewar British practice in its use of preserved fish--in this case both anchovies and sardines--and its flavoring of chutney as the base for a robust paste for filling sandwiches. Smith links it explicitly to the Raj but that may or may not be the case; its origin is obscure. You will want a food processor or blender. Enough for about six.


anchovy_filets.jpg- 6 anchovies
- about 6 oz skinned and boned sardines
- 1 teaspoon chutney (see the notes)
- an egg yolk
- about 1 teaspoon curry powder
- cayenne or hot sauce


  1. Combine everything and pummel in a processor or blender until thoroughly mixed and smooth.
  2. Simmer the mixture on very low heat until it binds.
  3. Either serve the Delhi mixture hot on toast or let it cool for use in filling sandwiches.

Notes:

- Smith uses half our proportion of egg yolk; we found that the greater amount created a better texture.

- He specifies a mild chutney, and must have had in mind a fruit-based one, like mango, Major Grey’s or peach. This is not the place for the fiery coconut or assertive coriander chutneys, both excellent, from Swad. Smith also calls for a mild curry powder. If yours is hot just omit the cayenne.