Anglo-Indian cuisine: Difference between revisions

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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 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 ==

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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]]'' ]]

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.

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{{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.

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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 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 ==
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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]]'' ]]
-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.
@@ Line 24: / Line 24: @@
 {{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.