https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AEnglish_cuisine%2F67%2Fen 2026-09-12T22:15:57Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:English_cuisine/67/en&diff=151380&oldid=prev 2025-06-10T05:25:27Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>The process of adapting Indian cooking continued for centuries. Anglo-Indian recipes could completely ignore Indian rules of diet, for example by using pork or beef. Some dishes, such as &quot;liver curry, with bacon&quot; were simply ordinary recipes spiced up with ingredients such as curry powder. In other cases like [[kedgeree]], Indian dishes were adapted to British tastes; &#039;&#039;[[Khichdi|khichari]]&#039;&#039; was originally a simple dish of lentils and rice. Curry was accepted in almost all [[Victorian era]] cookery books, such as [[Eliza Acton]]&#039;s &#039;&#039;[[Modern Cookery for Private Families]]&#039;&#039; (1845): she offered recipes for curried [[sweetbreads]] and curried [[macaroni]], merging Indian and European foods into standard English cooking. By 1895, curry was included in &#039;&#039;Dainty Dishes for Slender Incomes&#039;&#039;, aimed at the poorer classes.</div>

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