Translations:Curry in the United Kingdom/8/en

Many curry recipes appeared in 19th century cookery books such as those of Charles Elmé Francatelli and Mrs Beeton. In Mrs Beeton's Book of Household Management, a recipe for curry powder contains coriander, turmeric, cinnamon, cayenne, mustard, ginger, allspice and fenugreek; although she notes that it is more economical to purchase the powder at "any respectable shop". Throughout the 19th and early 20th centuries, curry grew increasingly popular in Britain owing to the large number of British civil servants and military personnel associated with the British Raj. Following World War II, curry became even more popular in Britain owing to the large number of immigrants from South Asia. Curry has become an integral part of British cuisine, so much so that, since the late 1990s, chicken tikka masala has been referred to as "a true British national dish".