Anglo-Indian cuisine

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Anglo-Indian cuisine is the often distinct cuisine of the Anglo-Indian community in both the United Kingdom and India, as well as in the United States, Australia, Canada and New Zealand.

Kedgeree

Simple tomato chutney

Some Anglo-Indian dishes derive from traditional British cuisine, such as roast beef, modified by the addition of Indian-style spices, such as cumin and red chillies. Fish and meat are often cooked in curry form with Indian vegetables. Anglo-Indian food often involves use of coconut, yogurt, and almonds. Roasts and curries, rice dishes, and breads all have a distinctive flavour.

Some well-known Anglo-Indian dishes include:

• salted beef tongue,
• kedgeree,
• ball curry,
• fish rissoles, and
• mulligatawny.

The cuisine's sweetmeats include seasonal favourites like the "kul-kuls" and "rose-cookies" traditionally made at Christmas time. There is also a great deal of innovation to be seen in their soups, entrees, side dishes, sauces, and salads.

Some early restaurants in England served Anglo-Indian food, such as Veeraswamy in Regent Street, London, and their sister restaurant, Chutney Mary. They have, however, largely reverted to the standard Indian dishes that are better known to the British public.

The term is also used for the Indian dishes adapted during the British Raj in India, some of which later became fashionable in Britain.

Chutney usually transmutes into a cooked or sweetened but not highly spiced preparation of fruit, nuts or vegetables. Major Grey's Chutney is typical. Sour, spicy fresh chutneys or indian pickle (achār) are rarely served.

See also

• Balti (food)
• Chicken tikka masala
• Crosse & Blackwell, early producers and sellers of chutney in England
• Branston (food)
• Piccalilli
• Worcestershire sauce, the English sauce with Indian inspiration and spices

References

• Jennifer Brennan. Curries and Bugles, A Memoir and Cookbook of the British Raj. ISBN 962-593-818-4. 
• Patricia Brown. Anglo-Indian Food and Custom. ISBN 0-14-027137-6. 
• E.P. Veeraswamy (1936). Indian Cookery: For use in all countries. London. 
• Wyvern (1994) [1885]. Culinary Jottings for Madras, Or, A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles (Facsimile of 5th ed.). Prospect Books. ISBN 0-907325-55-6. 
• Henrietta Hervey (2006) [1895]. A Curry Book (Anglo-Indian Cookery at Home). Ludlow: Excellent Press. ISBN 978-1-900318-33-4. 
• Pat Chapman (1997). Taste of the Raj. London: Hodder & Stoughton. ISBN 0-340-68035-0. 
• Bridget White. The Best of Anglo-Indian Cuisine — A Legacy. 
• Bridget White. Flavours of the Past. 
• Bridget White. Anglo-Indian Delicacies. 

External links

• Food Stories — Explore a century of revolutionary change in UK food culture on the British Library's Food Stories website
• "How Britain got the hots for curry". BBC News Magazine. 26 November 2009. Retrieved 15 August 2014. 
• "Fears for the decline of Anglo-Indian cooking". BBC News Online. 7 February 2011. Retrieved 15 August 2014.