Translations:Indian cuisine/18/en

Colonial Period

The Portuguese and British during their rule introduced cooking techniques such as baking, and foods from the New World and Europe. The new-world vegetables popular in cuisine from the Indian subcontinent include tomato, potato, sweet potatoes, peanuts, squash, and 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 mentions a 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.

• 
  Bhang eaters in India c. 1790. Bhang is an edible preparation of cannabis native to the Indian subcontinent. It was used by Hindus in food and drink as early as 1000 BCE.
• 
  A page from the Nimatnama-i-Nasiruddin-Shahi, book of delicacies and recipes. It documents the fine art of making kheer.
• 
  Medieval Indian Manuscript Nimatnama-i-Nasiruddin-Shahi (circa 16th century) showing samosas being served.
• 
  Prawn with a Rohu fish, Kalighat Painting. Freshwater fishes and crustaceans are staple diet in eastern regions, prominently in Bengal.