Anglo-Indian cuisine

Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing as "Wyvern" in 1885 to advise the British Raj's memsahibs what to instruct their Indian cooks to make.

[8][9] The first Indian restaurant in England, the Hindoostane Coffee House, opened in 1809[10] in London; as described in The Epicure's Almanack in 1815, "All the dishes were dressed with curry powder, rice, Cayenne, and the best spices of Arabia.

[11] Indian food was cooked at home from a similar date as cookbooks of the time, including the 1758 edition of Hannah Glasse's The Art of Cookery, attest.

[20] Well-known Anglo-Indian dishes include chutneys, salted beef tongue, kedgeree,[21] ball curry, fish rissoles, and mulligatawny soup.

[1][8] Chutney, one of the few Indian dishes that has had a lasting influence on English cuisine according to the Oxford Companion to Food,[1] is a cooked and sweetened condiment of fruit, nuts or vegetables.

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 . [ 6 ]
Hannah Glasse 's receipt To make a Currey the Indian Way , on page 101 of the 1758 edition of The Art of Cookery Made Plain and Easy