Translations:Anglo-Indian cuisine/13/en

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.