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, chutneys, pickles, and poppadoms.
