English cuisine/ja: Difference between revisions

[[File:Kedgeree.jpg|thumb|left|[[Kedgeree]], 1790, became a popular breakfast dish in the 19th century.]]

During the [[British Raj]], Britain first started borrowing Indian dishes, creating Anglo-Indian cuisine, with dishes such as [[kedgeree]] (1790) and [[Mulligatawny soup]] (1791).  Indian food was served in coffee houses from 1809, and cooked at home from a similar date as cookbooks of the time attest. The [[Veeraswamy]] restaurant in [[Regent Street]], London, was opened in 1926, at first serving Anglo-Indian food, and is the oldest surviving Indian restaurant in Britain. There was a sharp increase in the number of curry houses in the 1940s, and again in the 1970s.

[[File:Taj Mahal - Chicken Tikka Massala.jpg|thumb|[[Chicken tikka masala]], 1970s, adapted from the Indian [[chicken tikka]] and now widely considered "a true British national dish."]]

The post-colonial Anglo-Indian dish [[chicken tikka masala]] was apparently invented in [[Glasgow]] in the early 1970s, while [[Balti (food)|balti cuisine]] was introduced to Britain in 1977 in [[Birmingham]]. In 2003, there were roughly 9,000 restaurants serving Indian cuisine in Britain. The majority of Indian restaurants in Britain are run by entrepreneurs of Bangladeshi (often [[Sylhetis]]) and Pakistani origin. According to [[United Kingdom|Britain's]] [[Food Standards Agency]], the Indian food industry in the United Kingdom was worth £3.2 billion in 2003, accounting for two-thirds of all eating out, and serving about 2.5 million British customers every week.