Search results
Results From The WOW.Com Content Network
Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing as "Wyvern" in 1885 to advise the British Raj's memsahibs what to instruct their Indian cooks to make. [1] [2] Many of its usages are described in the "wonderful" [1] 1886 Anglo-Indian dictionary, Hobson-Jobson. [1]
Pages in category "Anglo-Indian cuisine" The following 12 pages are in this category, out of 12 total. This list may not reflect recent changes. ...
Food played a role in how the British adapted to the local climate; a variety of "sick food" guides were available. To counter the high rate of death to tropical disease, Britons used the medicinal quinine; however, to mask its taste, they would mix it with soda and sugar, giving rise to "tonic water", a natural complement to gin.
Anglo-Indian cuisine developed during the period of British colonial rule in India, as British officials interacted with their Indian cooks. [216] Well-known Anglo-Indian dishes include chutneys, salted beef tongue, kedgeree, [217] ball curry, fish rissoles, and mulligatawny soup. [216] [218] [219]
[1] [2] In its early years, Veeraswamy served Anglo-Indian cuisine, but in recent decades, based on the popularity of authentic Indian food in the UK, has served a menu of regional Indian cuisine, including dishes from Punjab, Lucknow, Kashmir, and Goa. Edward Palmer used the name E. P. Veeraswamy for his food business and the book; Veeraswamy ...
Manju Malhi (born c. 1972) is a British-born chef and food writer, specialising in Anglo-Indian cuisine. She was brought up in North West London where she grew up surrounded by Indian culture, traditions and lifestyles. However, she spent several years of her childhood in India where she explored and experienced the vast and varied cuisines of ...
Anglo-Indian people are a distinct minority community of mixed-race British and Indian ancestry. During the colonial period, their ancestry was defined as British paternal and Indian maternal heritage; post-independence, "Anglo-Indian" has also encompassed other European and Indian ancestries. Anglo-Indians' first language is usually English.
Madras curry gets its name from the city of Madras (now Chennai) at the time of the British Raj; the name is not used in Indian cuisine. The name and the dish were invented in Anglo-Indian cuisine for a simplified spicy sauce made using curry powder, tomatoes, and onions. [1] The name denotes a generalised hot curry. [2]