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Anglo-Indian cuisine is the cuisine that developed during the British Raj in India. [1] The cuisine introduced dishes such as curry , chutney , kedgeree , mulligatawny and pish pash to English palates.
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.
Cuisine originating in India among the Anglo-Indian community. ... Pages in category "Anglo-Indian cuisine" The following 12 pages are in this category, out of 12 ...
It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the fashionable Anglo-Indian cuisine. [7] The dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot ...
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 ...
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]
The post-colonial Anglo-Indian dish chicken tikka masala was apparently invented in Glasgow in the early 1970s, [90] [92] while balti cuisine was introduced to Britain in 1977 in Birmingham. [ 93 ] [ 94 ] In 2003, there were roughly 9,000 restaurants serving Indian cuisine in Britain.