Anglo- Indian cuisine
Indian cuisine is the cuisine that developed during the British Raj in India, as the British wives interacted with their Indian cooks. The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates. One of the few Anglo-Indian foods that has had a lasting impact on English cuisine
English cuisine is chutney. Anglo- Indian cuisine
Indian cuisine was brought to England in the 1930s by the Veeraswamy
Veeraswamy restaurant, followed by a few others, but not by typical Indian restaurants.
1 History 2 Dishes 3 Restaurants 4 References 5 Further reading 6 External links
^ a b c d e f g h Alan Davidson (2014). Tom Jaine, ed. The Oxford
Companion to Food (3rd ed.). Oxford: Oxford University Press.
pp. 21–22. ISBN 0-19-967733-6.
^ Wyvern (1994) . 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.
^ Brennan, Jennifer (1990). Encyclopaedia of Chinese and Oriental
Cookery. Black Cat.
^ Jennifer Brennan (1990). Curries and Bugles, A Memoir and Cookbook
of the British Raj. Viking. ISBN 962-593-818-4.
^ Burton, David (1993). The Raj at Table. Faber & Faber.
^ "Sustainable shore - October recipe - Year of Food and Drink 2015 -
National Library of Scotland". nls.uk.
^ Roy, Modhumita (7 August 2010). "Some Like It Hot: Class, Gender and
Empire in the Making of
Patricia Brown. Anglo-Indian Food and Custom. ISBN 0-14-027137-6. Henrietta Hervey (2006) . 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.
"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.
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