Anglo-Indian cuisine/ja: Difference between revisions

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== 歴史{{Anchor|History}} ==

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[[File:How Anglo-Indians made Curry.svg|thumb|center|upright=3|~~Anglo-Indian cooks created what they called~~ [[~~curry~~]] ~~by selecting elements of Indian dishes from all over~~ [[~~British India~~]]. [[Lizzie Collingham]] describes their taste as "eclectic", "pan-Indian", "lacking sophistication", embodying a "passion for garnishes", and forming a "coherent repertoire"; but it was eaten only by the British. Among their creations were [[Curry powder]], [[Kedgeree]], [[Madras curry]]~~, and~~ [[Mulligatawny]] ~~curry soup, accompanied by~~ [[Bombay duck]], [[chutney]]s, [[Pickling|~~pickle~~]]~~s, and~~ [[poppadom]]s.]]

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 == 歴史{{Anchor|History}} ==
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+[[File:How Anglo-Indians made Curry.svg|thumb|center|upright=3|アングロ・インド人の料理人たちは、[[:en:British India|イギリス領インド]]各地のインド料理の要素を選び出し、彼らが「[[curry/ja|カレー]]」と呼ぶものを作り出した。[[:en:Lizzie Collingham|リジー・コリンガム]]は彼らの味を「折衷的」、「汎インド的」、「洗練さに欠ける」、「付け合わせへの情熱」を体現し、「一貫したレパートリー」を形成していると評するが、それはイギリス人によってのみ食べられていた。彼らの創造物の中には、[[Curry powder/ja|カレー粉]]、[[Kedgeree/ja|ケジャリー]]、[[Madras curry/ja|マドラスカレー]]、[[Mulligatawny/ja|ムリガトーニ]]カレースープがあり、これらには[[Bombay duck/ja|ボンベイダック]]、[[chutney/ja|チャツネ]]、[[Pickling/ja|ピクルス]]、[[poppadom/ja|パパド]]が添えられた。]]
-[[File:How Anglo-Indians made Curry.svg|thumb|center|upright=3|Anglo-Indian cooks created what they called [[curry]] by selecting elements of Indian dishes from all over [[British India]]. [[Lizzie Collingham]] describes their taste as "eclectic", "pan-Indian", "lacking sophistication", embodying a "passion for garnishes", and forming a "coherent repertoire"; but it was eaten only by the British. Among their creations were [[Curry powder]], [[Kedgeree]], [[Madras curry]], and [[Mulligatawny]] curry soup, accompanied by [[Bombay duck]], [[chutney]]s, [[Pickling|pickle]]s, and [[poppadom]]s.]]
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