https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AHistory_of_Indian_cuisine%2F15%2FenTranslations:History of Indian cuisine/15/en - Revision history2026-07-13T23:00:41ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:History_of_Indian_cuisine/15/en&diff=165833&oldid=prevFuzzyBot: Importing a new version from external source2025-08-01T00:43:29Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>The [[Portuguese India|Portuguese]] and [[British India|British]] during their rule introduced cooking techniques such as baking, and foods from the [[New World]] and Europe. The [[New World crops|new-world vegetables]] popular in cuisine from the Indian subcontinent include [[tomato]], [[potato]], [[sweet potatoes]], [[peanut]]s, [[Squash (plant)|squash]], and [[Capsicum|chilli]]. Most New world vegetables such as sweet potatoes, potatoes, [[Amaranth]], peanuts and [[cassava]] based [[Sago]] are allowed on Hindu fasting days. Cauliflower was introduced by the British in 1822. In the late 18th/early 19th century, an autobiography of a Scottish [[Robert Lindsay (Sylhet)|Robert Lindsay]] mentions a [[Sylhetis|Sylheti]] man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of Indian cuisine in the United Kingdom.</div>FuzzyBot