https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AAnglo-Indian_cuisine%2F12%2FenTranslations:Anglo-Indian cuisine/12/en - Revision history2026-09-05T19:09:03ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Anglo-Indian_cuisine/12/en&diff=151234&oldid=prevFuzzyBot: Importing a new version from external source2025-06-10T03:52:34Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>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.</div>FuzzyBot