Anglo-Indian cuisine - Revision history

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Marked this version for translation

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	{{Short description \|Cuisine originated in the British Raj}}		{{Short description \|Cuisine originated in the British Raj}}
	{{British cuisine}}		{{British cuisine}}
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	'''Anglo-Indian cuisine''' is the [[cuisine]] that developed during the [[British Raj]] in India. The cuisine introduced dishes such as [[Curry in the United Kingdom\|curry]], [[chutney]], [[kedgeree]], [[mulligatawny]] and pish pash to English palates.		'''Anglo-Indian cuisine''' is the [[cuisine]] that developed during the [[British Raj]] in India. The cuisine introduced dishes such as [[Curry in the United Kingdom\|curry]], [[chutney]], [[kedgeree]], [[mulligatawny]] and pish pash to English palates.

			<!--T:2-->
	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 [[Sahib#Colonial and modern use \|memsahibs]] what to instruct their Indian cooks to make. Many of its usages are described in the "wonderful" 1886 Anglo-Indian dictionary, ''[[Hobson-Jobson]]''. More recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993.		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 [[Sahib#Colonial and modern use \|memsahibs]] what to instruct their Indian cooks to make. Many of its usages are described in the "wonderful" 1886 Anglo-Indian dictionary, ''[[Hobson-Jobson]]''. More recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993.

	== History ==		== History == <!--T:3-->

			<!--T:4-->
	[[File:How Anglo-Indians made Curry.svg\|thumb\|center\|upright=3\|Anglo-Indian cooks created what they called [[curry]] by selecting elements of Indian dishes from all over [[British India]]. [[Lizzie Collingham]] describes their taste as "eclectic", "pan-Indian", "lacking sophistication", embodying a "passion for garnishes", and forming a "coherent repertoire"; but it was eaten only by the British. Among their creations were [[Curry powder]], [[Kedgeree]], [[Madras curry]], and [[Mulligatawny]] curry soup, accompanied by [[Bombay duck]], [[chutney]]s, [[Pickling\|pickle]]s, and [[poppadom]]s.]]		[[File:How Anglo-Indians made Curry.svg\|thumb\|center\|upright=3\|Anglo-Indian cooks created what they called [[curry]] by selecting elements of Indian dishes from all over [[British India]]. [[Lizzie Collingham]] describes their taste as "eclectic", "pan-Indian", "lacking sophistication", embodying a "passion for garnishes", and forming a "coherent repertoire"; but it was eaten only by the British. Among their creations were [[Curry powder]], [[Kedgeree]], [[Madras curry]], and [[Mulligatawny]] curry soup, accompanied by [[Bombay duck]], [[chutney]]s, [[Pickling\|pickle]]s, and [[poppadom]]s.]]

			<!--T:5-->
	During the [[British India\|British rule in India]], cooks began adapting Indian dishes for British palates and creating Anglo-Indian cuisine, with dishes such as [[kedgeree]] (1790) and [[mulligatawny soup]] (1791). The first Indian restaurant in England, the [[Hindoostane Coffee House]], opened in 1809 in London; as described in [[The Epicure's Almanack]] in 1815, "All the dishes were dressed with curry powder, rice, Cayenne, and the best spices of Arabia. A room was set apart for smoking hookahs with oriental herbs". Indian food was cooked at home from a similar date as cookbooks of the time, including the 1758 edition of [[Hannah Glasse]]'s ''[[The Art of Cookery]]'', attest.		During the [[British India\|British rule in India]], cooks began adapting Indian dishes for British palates and creating Anglo-Indian cuisine, with dishes such as [[kedgeree]] (1790) and [[mulligatawny soup]] (1791). The first Indian restaurant in England, the [[Hindoostane Coffee House]], opened in 1809 in London; as described in [[The Epicure's Almanack]] in 1815, "All the dishes were dressed with curry powder, rice, Cayenne, and the best spices of Arabia. A room was set apart for smoking hookahs with oriental herbs". Indian food was cooked at home from a similar date as cookbooks of the time, including the 1758 edition of [[Hannah Glasse]]'s ''[[The Art of Cookery]]'', attest.

			<!--T:6-->
	The [[British East India Company]] arrived in India in 1600, developing into a large and established organisation. By 1760, men were returning home from India with money and a taste for Indian food. In 1784, a listing in the [[Morning Herald]] and Daily Advertiser promoted ready-mix curry powder to be used in Indian-style dishes. While no dish called "curry" existed in India in the 18th and 19th centuries, Anglo-Indians likely coined the term, derived from the Tamil word "kari" meaning a spiced sauce poured over rice, to denote any Indian dish. Storytelling may have allowed family members at home to learn about Indian food.		The [[British East India Company]] arrived in India in 1600, developing into a large and established organisation. By 1760, men were returning home from India with money and a taste for Indian food. In 1784, a listing in the [[Morning Herald]] and Daily Advertiser promoted ready-mix curry powder to be used in Indian-style dishes. While no dish called "curry" existed in India in the 18th and 19th centuries, Anglo-Indians likely coined the term, derived from the Tamil word "kari" meaning a spiced sauce poured over rice, to denote any Indian dish. Storytelling may have allowed family members at home to learn about Indian food.

			<!--T:7-->
	[[File:Hannah Glasse To make a Currey the Indian Way 1758 edition.jpg\|thumb\|upright=1.8\|[[Hannah Glasse]]'s receipt ''To make a Currey the Indian Way'', on page 101 of the 1758 edition of ''[[The Art of Cookery Made Plain and Easy]]'' ]]		[[File:Hannah Glasse To make a Currey the Indian Way 1758 edition.jpg\|thumb\|upright=1.8\|[[Hannah Glasse]]'s receipt ''To make a Currey the Indian Way'', on page 101 of the 1758 edition of ''[[The Art of Cookery Made Plain and Easy]]'' ]]

			<!--T:8-->
	Many cookbooks including Indian-style dishes were written and published by British women in the late 18th century, such as [[Hannah Glasse]]'s 1758 book ''[[The Art of Cookery Made Plain and Easy]]'', which included the recipe "To make a Currey the Indian Way".		Many cookbooks including Indian-style dishes were written and published by British women in the late 18th century, such as [[Hannah Glasse]]'s 1758 book ''[[The Art of Cookery Made Plain and Easy]]'', which included the recipe "To make a Currey the Indian Way".

			<!--T:9-->
	As Indian cuisine grew in popularity in Britain, the desire for authentic Indian delicacies grew. In March 1811, the [[Hindoostane Coffee House]] opened in [[Portman Square]] offering Indian ambience and curries as well as [[hookah]] smoking rooms. The founder, Sake Dean Mohomed, stated that the ingredients for the curries as well as the herbs for smoking were authentically Indian.		As Indian cuisine grew in popularity in Britain, the desire for authentic Indian delicacies grew. In March 1811, the [[Hindoostane Coffee House]] opened in [[Portman Square]] offering Indian ambience and curries as well as [[hookah]] smoking rooms. The founder, Sake Dean Mohomed, stated that the ingredients for the curries as well as the herbs for smoking were authentically Indian.

	== Dishes ==		== Dishes == <!--T:10-->

			<!--T:11-->
	{{further \|English cuisine#Indian and Anglo-Indian cuisine \|List of chutneys}}		{{further \|English cuisine#Indian and Anglo-Indian cuisine \|List of chutneys}}

			<!--T:12-->
	Well-known Anglo-Indian dishes include chutneys, [[Salting (food)\|salted]] [[beef tongue]], [[kedgeree]], ball curry, fish [[rissole]]s, and [[mulligatawny soup]]. [[Chutney]], one of the few Indian dishes that has had a lasting influence on [[English cuisine]] according to the [[The Oxford Companion to Food\|Oxford Companion to Food]], is a cooked and sweetened condiment of fruit, nuts or vegetables. It borrows from a tradition of jam making where an equal amount of sour fruit and refined sugar reacts with the [[pectin]] in the fruit such as sour apples or rhubarb, the sour note being provided by vinegar. [[Major Grey's Chutney]] is typical.		Well-known Anglo-Indian dishes include chutneys, [[Salting (food)\|salted]] [[beef tongue]], [[kedgeree]], ball curry, fish [[rissole]]s, and [[mulligatawny soup]]. [[Chutney]], one of the few Indian dishes that has had a lasting influence on [[English cuisine]] according to the [[The Oxford Companion to Food\|Oxford Companion to Food]], is a cooked and sweetened condiment of fruit, nuts or vegetables. It borrows from a tradition of jam making where an equal amount of sour fruit and refined sugar reacts with the [[pectin]] in the fruit such as sour apples or rhubarb, the sour note being provided by vinegar. [[Major Grey's Chutney]] is typical.

			<!--T:13-->
	Pish pash was defined by ''Hobson-Jobson'' as "a slop of rice-soup with small pieces of meat in it, much used in the Anglo-Indian nursery". The term was first recorded by [[Augustus Prinsep]] in the mid 19th century. The name comes from the Persian ''pash-pash'', from ''pashidan'', to break. A version of the dish is given in ''[[The Cookery Book of Lady Clark of Tillypronie]]'' of 1909.		Pish pash was defined by ''Hobson-Jobson'' as "a slop of rice-soup with small pieces of meat in it, much used in the Anglo-Indian nursery". The term was first recorded by [[Augustus Prinsep]] in the mid 19th century. The name comes from the Persian ''pash-pash'', from ''pashidan'', to break. A version of the dish is given in ''[[The Cookery Book of Lady Clark of Tillypronie]]'' of 1909.

			<!--T:14-->
	== Restaurants ==		== Restaurants ==
	{{further\|English cuisine#Indian and Anglo-Indian cuisine}}		{{further\|English cuisine#Indian and Anglo-Indian cuisine}}

			<!--T:15-->
	Some early restaurants in England, such as the Hindoostane Coffee House on George Street, [[London]], which opened in 1810, served Anglo-Indian food. Many Indian restaurants, however, have reverted to the standard mix-and-match Indian dishes that are better known to the British public.		Some early restaurants in England, such as the Hindoostane Coffee House on George Street, [[London]], which opened in 1810, served Anglo-Indian food. Many Indian restaurants, however, have reverted to the standard mix-and-match Indian dishes that are better known to the British public.


	== External links ==		== External links == <!--T:16-->

			<!--T:17-->
	* [http://www.bl.uk/learning/histcitizen/foodstories/index.html "Food Stories"] {{Webarchive\|url=https://web.archive.org/web/20210410231056/http://www.bl.uk/learning/histcitizen/foodstories/index.html \|date=10 April 2021 }} — Explore a century of revolutionary change in UK food culture on the [[British Library]]'s Food Stories website		* [http://www.bl.uk/learning/histcitizen/foodstories/index.html "Food Stories"] {{Webarchive\|url=https://web.archive.org/web/20210410231056/http://www.bl.uk/learning/histcitizen/foodstories/index.html \|date=10 April 2021 }} — Explore a century of revolutionary change in UK food culture on the [[British Library]]'s Food Stories website
	* {{cite web \|url=http://news.bbc.co.uk/1/hi/magazine/8370054.stm \|title=How Britain got the hots for curry \|work=[[BBC News Online\|BBC News Magazine]] \|date=26 November 2009 \|access-date=15 August 2014 }}		* {{cite web \|url=http://news.bbc.co.uk/1/hi/magazine/8370054.stm \|title=How Britain got the hots for curry \|work=[[BBC News Online\|BBC News Magazine]] \|date=26 November 2009 \|access-date=15 August 2014 }}
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	* [https://www.holycowonline.com/ "Best Indian Restaurant in London"] — Have a look to the best Indian food restaurants in London to the [[History_of_Indian_cuisine]]'s Holy Cow website		* [https://www.holycowonline.com/ "Best Indian Restaurant in London"] — Have a look to the best Indian food restaurants in London to the [[History_of_Indian_cuisine]]'s Holy Cow website

			<!--T:18-->
	[[Category:Anglo-Indian cuisine\| ]]		[[Category:Anglo-Indian cuisine\| ]]
	[[Category:British fusion cuisine]]		[[Category:British fusion cuisine]]

Fire at 03:52, 10 June 2025

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	{{Short description \|Cuisine originated in the British Raj}}		{{Short description \|Cuisine originated in the British Raj}}
	{{British cuisine}}		{{British cuisine}}
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	[[Category:Indian fusion cuisine]]		[[Category:Indian fusion cuisine]]
	{{二次利用\|date=24 May 2025, at 07:45}}		{{二次利用\|date=24 May 2025, at 07:45}}
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History

← Older revision		Revision as of 12:48, 10 June 2025
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	During the [[British India\|British rule in India]], cooks began adapting Indian dishes for British palates and creating Anglo-Indian cuisine, with dishes such as [[kedgeree]] (1790) and [[mulligatawny soup]] (1791). The first Indian restaurant in England, the [[Hindoostane Coffee House]], opened in 1809 in London; as described in [[The Epicure's Almanack]] in 1815, "All the dishes were dressed with curry powder, rice, Cayenne, and the best spices of Arabia. A room was set apart for smoking hookahs with oriental herbs". Indian food was cooked at home from a similar date as cookbooks of the time, including the 1758 edition of [[Hannah Glasse]]'s ''[[The Art of Cookery]]'', attest.		During the [[British India\|British rule in India]], cooks began adapting Indian dishes for British palates and creating Anglo-Indian cuisine, with dishes such as [[kedgeree]] (1790) and [[mulligatawny soup]] (1791). The first Indian restaurant in England, the [[Hindoostane Coffee House]], opened in 1809 in London; as described in [[The Epicure's Almanack]] in 1815, "All the dishes were dressed with curry powder, rice, Cayenne, and the best spices of Arabia. A room was set apart for smoking hookahs with oriental herbs". Indian food was cooked at home from a similar date as cookbooks of the time, including the 1758 edition of [[Hannah Glasse]]'s ''[[The Art of Cookery]]'', attest.

	The [[British East India Company]] arrived in India in 1600, developing into a large and established organisation.~~{{sfn\|Metcalf\|2014\|page=56}}~~ By 1760, men were returning home from India with money and a taste for Indian food. In 1784, a listing in the [[Morning Herald]] and Daily Advertiser promoted ready-mix curry powder to be used in Indian-style dishes. While no dish called "curry" existed in India in the 18th and 19th centuries, Anglo-Indians likely coined the term, derived from the Tamil word "kari" meaning a spiced sauce poured over rice, to denote any Indian dish. Storytelling may have allowed family members at home to learn about Indian food.		The [[British East India Company]] arrived in India in 1600, developing into a large and established organisation. By 1760, men were returning home from India with money and a taste for Indian food. In 1784, a listing in the [[Morning Herald]] and Daily Advertiser promoted ready-mix curry powder to be used in Indian-style dishes. While no dish called "curry" existed in India in the 18th and 19th centuries, Anglo-Indians likely coined the term, derived from the Tamil word "kari" meaning a spiced sauce poured over rice, to denote any Indian dish. Storytelling may have allowed family members at home to learn about Indian food.

	[[File:Hannah Glasse To make a Currey the Indian Way 1758 edition.jpg\|thumb\|upright=1.8\|[[Hannah Glasse]]'s receipt ''To make a Currey the Indian Way'', on page 101 of the 1758 edition of ''[[The Art of Cookery Made Plain and Easy]]'' ]]		[[File:Hannah Glasse To make a Currey the Indian Way 1758 edition.jpg\|thumb\|upright=1.8\|[[Hannah Glasse]]'s receipt ''To make a Currey the Indian Way'', on page 101 of the 1758 edition of ''[[The Art of Cookery Made Plain and Easy]]'' ]]

Fire at 03:47, 10 June 2025

2025-06-10T03:47:11Z

← Older revision		Revision as of 12:47, 10 June 2025
Line 4:		Line 4:
	'''Anglo-Indian cuisine''' is the [[cuisine]] that developed during the [[British Raj]] in India. The cuisine introduced dishes such as [[Curry in the United Kingdom\|curry]], [[chutney]], [[kedgeree]], [[mulligatawny]] and pish pash to English palates.		'''Anglo-Indian cuisine''' is the [[cuisine]] that developed during the [[British Raj]] in India. The cuisine introduced dishes such as [[Curry in the United Kingdom\|curry]], [[chutney]], [[kedgeree]], [[mulligatawny]] and pish pash to English palates.

	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 [[Sahib#Colonial and modern use \|memsahibs]] what to instruct their Indian cooks to make. Many of its usages are described in the "wonderful"~~<ref name="Davidson"/>~~ 1886 Anglo-Indian dictionary, ''[[Hobson-Jobson]]''. More recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993.		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 [[Sahib#Colonial and modern use \|memsahibs]] what to instruct their Indian cooks to make. Many of its usages are described in the "wonderful" 1886 Anglo-Indian dictionary, ''[[Hobson-Jobson]]''. More recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993.

	== History ==		== History ==
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	[[File:Hannah Glasse To make a Currey the Indian Way 1758 edition.jpg\|thumb\|upright=1.8\|[[Hannah Glasse]]'s receipt ''To make a Currey the Indian Way'', on page 101 of the 1758 edition of ''[[The Art of Cookery Made Plain and Easy]]'' ]]		[[File:Hannah Glasse To make a Currey the Indian Way 1758 edition.jpg\|thumb\|upright=1.8\|[[Hannah Glasse]]'s receipt ''To make a Currey the Indian Way'', on page 101 of the 1758 edition of ''[[The Art of Cookery Made Plain and Easy]]'' ]]

	Many cookbooks including Indian-style dishes were written and published by British women in the late 18th century,~~<ref name="Bullock 2012"/>~~ such as [[Hannah Glasse]]'s 1758 book ''[[The Art of Cookery Made Plain and Easy]]'', which included the recipe "To make a Currey the Indian Way".		Many cookbooks including Indian-style dishes were written and published by British women in the late 18th century, such as [[Hannah Glasse]]'s 1758 book ''[[The Art of Cookery Made Plain and Easy]]'', which included the recipe "To make a Currey the Indian Way".

	As Indian cuisine grew in popularity in Britain, the desire for authentic Indian delicacies grew. In March 1811, the [[Hindoostane Coffee House]] opened in [[Portman Square]] offering Indian ambience and curries as well as [[hookah]] smoking rooms. The founder, Sake Dean Mohomed, stated that the ingredients for the curries as well as the herbs for smoking were authentically Indian.		As Indian cuisine grew in popularity in Britain, the desire for authentic Indian delicacies grew. In March 1811, the [[Hindoostane Coffee House]] opened in [[Portman Square]] offering Indian ambience and curries as well as [[hookah]] smoking rooms. The founder, Sake Dean Mohomed, stated that the ingredients for the curries as well as the herbs for smoking were authentically Indian.
Line 24:		Line 24:
	{{further \|English cuisine#Indian and Anglo-Indian cuisine \|List of chutneys}}		{{further \|English cuisine#Indian and Anglo-Indian cuisine \|List of chutneys}}

	Well-known Anglo-Indian dishes include chutneys, [[Salting (food)\|salted]] [[beef tongue]], [[kedgeree]], ball curry, fish [[rissole]]s, and [[mulligatawny soup]]. [[Chutney]], one of the few Indian dishes that has had a lasting influence on [[English cuisine]] according to the [[The Oxford Companion to Food\|Oxford Companion to Food]],~~<ref name=Davidson/>~~ is a cooked and sweetened condiment of fruit, nuts or vegetables. It borrows from a tradition of jam making where an equal amount of sour fruit and refined sugar reacts with the [[pectin]] in the fruit such as sour apples or rhubarb, the sour note being provided by vinegar. [[Major Grey's Chutney]] is typical.		Well-known Anglo-Indian dishes include chutneys, [[Salting (food)\|salted]] [[beef tongue]], [[kedgeree]], ball curry, fish [[rissole]]s, and [[mulligatawny soup]]. [[Chutney]], one of the few Indian dishes that has had a lasting influence on [[English cuisine]] according to the [[The Oxford Companion to Food\|Oxford Companion to Food]], is a cooked and sweetened condiment of fruit, nuts or vegetables. It borrows from a tradition of jam making where an equal amount of sour fruit and refined sugar reacts with the [[pectin]] in the fruit such as sour apples or rhubarb, the sour note being provided by vinegar. [[Major Grey's Chutney]] is typical.

	Pish pash was defined by ''Hobson-Jobson'' as "a slop of rice-soup with small pieces of meat in it, much used in the Anglo-Indian nursery". The term was first recorded by [[Augustus Prinsep]] in the mid 19th century. The name comes from the Persian ''pash-pash'', from ''pashidan'', to break. A version of the dish is given in ''[[The Cookery Book of Lady Clark of Tillypronie]]'' of 1909.		Pish pash was defined by ''Hobson-Jobson'' as "a slop of rice-soup with small pieces of meat in it, much used in the Anglo-Indian nursery". The term was first recorded by [[Augustus Prinsep]] in the mid 19th century. The name comes from the Persian ''pash-pash'', from ''pashidan'', to break. A version of the dish is given in ''[[The Cookery Book of Lady Clark of Tillypronie]]'' of 1909.

Fire: Created page with "{{Short description |Cuisine originated in the British Raj}} {{British cuisine}} {{Indian cuisine}} '''Anglo-Indian cuisine''' is the cuisine that developed during the British Raj in India. The cuisine introduced dishes such as curry, chutney, kedgeree, mulligatawny and pish pash to English palates. Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing as "Wyvern..."

2025-06-10T03:42:45Z

Created page with "{{Short description |Cuisine originated in the British Raj}} {{British cuisine}} {{Indian cuisine}} '''Anglo-Indian cuisine''' is the cuisine that developed during the British Raj in India. The cuisine introduced dishes such as curry, chutney, kedgeree, mulligatawny and pish pash to English palates. Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing as "Wyvern..."

New page

{{Short description |Cuisine originated in the British Raj}}
{{British cuisine}}
{{Indian cuisine}}
'''Anglo-Indian cuisine''' is the [[cuisine]] that developed during the [[British Raj]] in India. The cuisine introduced dishes such as [[Curry in the United Kingdom|curry]], [[chutney]], [[kedgeree]], [[mulligatawny]] and pish pash to English palates.

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 [[Sahib#Colonial and modern use |memsahibs]] what to instruct their Indian cooks to make. Many of its usages are described in the "wonderful"<ref name="Davidson"/> 1886 Anglo-Indian dictionary, ''[[Hobson-Jobson]]''. More recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993.

== History ==

[[File:How Anglo-Indians made Curry.svg|thumb|center|upright=3|Anglo-Indian cooks created what they called [[curry]] by selecting elements of Indian dishes from all over [[British India]]. [[Lizzie Collingham]] describes their taste as "eclectic", "pan-Indian", "lacking sophistication", embodying a "passion for garnishes", and forming a "coherent repertoire"; but it was eaten only by the British. Among their creations were [[Curry powder]], [[Kedgeree]], [[Madras curry]], and [[Mulligatawny]] curry soup, accompanied by [[Bombay duck]], [[chutney]]s, [[Pickling|pickle]]s, and [[poppadom]]s.]]

During the [[British India|British rule in India]], cooks began adapting Indian dishes for British palates and creating Anglo-Indian cuisine, with dishes such as [[kedgeree]] (1790) and [[mulligatawny soup]] (1791). The first Indian restaurant in England, the [[Hindoostane Coffee House]], opened in 1809 in London; as described in [[The Epicure's Almanack]] in 1815, "All the dishes were dressed with curry powder, rice, Cayenne, and the best spices of Arabia. A room was set apart for smoking hookahs with oriental herbs". Indian food was cooked at home from a similar date as cookbooks of the time, including the 1758 edition of [[Hannah Glasse]]'s ''[[The Art of Cookery]]'', attest.

The [[British East India Company]] arrived in India in 1600, developing into a large and established organisation.{{sfn|Metcalf|2014|page=56}} By 1760, men were returning home from India with money and a taste for Indian food. In 1784, a listing in the [[Morning Herald]] and Daily Advertiser promoted ready-mix curry powder to be used in Indian-style dishes. While no dish called "curry" existed in India in the 18th and 19th centuries, Anglo-Indians likely coined the term, derived from the Tamil word "kari" meaning a spiced sauce poured over rice, to denote any Indian dish. Storytelling may have allowed family members at home to learn about Indian food.

[[File:Hannah Glasse To make a Currey the Indian Way 1758 edition.jpg|thumb|upright=1.8|[[Hannah Glasse]]'s receipt ''To make a Currey the Indian Way'', on page 101 of the 1758 edition of ''[[The Art of Cookery Made Plain and Easy]]'' ]]

Many cookbooks including Indian-style dishes were written and published by British women in the late 18th century,<ref name="Bullock 2012"/> such as [[Hannah Glasse]]'s 1758 book ''[[The Art of Cookery Made Plain and Easy]]'', which included the recipe "To make a Currey the Indian Way".

As Indian cuisine grew in popularity in Britain, the desire for authentic Indian delicacies grew. In March 1811, the [[Hindoostane Coffee House]] opened in [[Portman Square]] offering Indian ambience and curries as well as [[hookah]] smoking rooms. The founder, Sake Dean Mohomed, stated that the ingredients for the curries as well as the herbs for smoking were authentically Indian.

== Dishes ==

{{further |English cuisine#Indian and Anglo-Indian cuisine |List of chutneys}}

Well-known Anglo-Indian dishes include chutneys, [[Salting (food)|salted]] [[beef tongue]], [[kedgeree]], ball curry, fish [[rissole]]s, and [[mulligatawny soup]]. [[Chutney]], one of the few Indian dishes that has had a lasting influence on [[English cuisine]] according to the [[The Oxford Companion to Food|Oxford Companion to Food]],<ref name=Davidson/> is a cooked and sweetened condiment of fruit, nuts or vegetables. It borrows from a tradition of jam making where an equal amount of sour fruit and refined sugar reacts with the [[pectin]] in the fruit such as sour apples or rhubarb, the sour note being provided by vinegar. [[Major Grey's Chutney]] is typical.

Pish pash was defined by ''Hobson-Jobson'' as "a slop of rice-soup with small pieces of meat in it, much used in the Anglo-Indian nursery". The term was first recorded by [[Augustus Prinsep]] in the mid 19th century. The name comes from the Persian ''pash-pash'', from ''pashidan'', to break. A version of the dish is given in ''[[The Cookery Book of Lady Clark of Tillypronie]]'' of 1909.

== Restaurants ==
{{further|English cuisine#Indian and Anglo-Indian cuisine}}

Some early restaurants in England, such as the Hindoostane Coffee House on George Street, [[London]], which opened in 1810, served Anglo-Indian food. Many Indian restaurants, however, have reverted to the standard mix-and-match Indian dishes that are better known to the British public.

== External links ==

* [http://www.bl.uk/learning/histcitizen/foodstories/index.html "Food Stories"] {{Webarchive|url=https://web.archive.org/web/20210410231056/http://www.bl.uk/learning/histcitizen/foodstories/index.html |date=10 April 2021 }} — Explore a century of revolutionary change in UK food culture on the [[British Library]]'s Food Stories website
* {{cite web |url=http://news.bbc.co.uk/1/hi/magazine/8370054.stm |title=How Britain got the hots for curry |work=[[BBC News Online|BBC News Magazine]] |date=26 November 2009 |access-date=15 August 2014 }}
* {{cite web |url=https://www.bbc.co.uk/news/world-south-asia-12369759 |title=Fears for the decline of Anglo-Indian cooking |work=[[BBC News Online]] |date=7 February 2011 |access-date=15 August 2014 }}
* [https://www.travelchef.org/ "Indian Food"] — Authentic Indian Cuisine in the UK.
{{cuisine}}
* [https://www.holycowonline.com/ "Best Indian Restaurant in London"] — Have a look to the best Indian food restaurants in London to the [[History_of_Indian_cuisine]]'s Holy Cow website

[[Category:Anglo-Indian cuisine| ]]
[[Category:British fusion cuisine]]
[[Category:Indian fusion cuisine]]
{{二次利用|date=24 May 2025, at 07:45}}