This article is part of the series Indian cuisine

Regional cuisines

North India Awadhi - Punjabi – Mughlai Kashmiri – Sindhi Rajasthani – Uttar Pradeshi more..

South India Andhra – Karnataka – Kerala – Tamil Hyderabadi – Udupi – Mangalorean more..

East India Bengali – Oriya Bihari – Bhojpuri - Assamese

North-East India Meghalayan - Manipuri - Mizo Naga – Sikkimese – Tripuri Arunachalese

West India Goan – Gujarati – Marathi – Malvani & Konkani – Parsi

Other Indian Chinese - Nepali Jain (Satvika) – Anglo-Indian Chettinad – Fast food

Ingredients and types of food

Main dishes – Desserts – Bread Drinks – Snacks – Spices – Condiments

Preparation and cooking

Handi – Karahi – Tava – Uruli – Other

See also:

History – Etiquette Indian chefs – Cookbook: Cuisine of India

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This article is part of the series: British cuisine
Varieties: English cuisine Scottish cuisine Welsh cuisine Gibraltarian cuisine Anglo-Indian cuisine Indo-Pakistani cuisine
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Anglo-Indian cuisine is the often distinct cuisine of the Anglo-Indian community in both Britain and India.

Some Anglo-Indian dishes involve traditional British cuisine, such as roast beef, with cloves, red chillies, and other Indian spices. Fish or meat is 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 are salted beef tongue, 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.

The British also introduced some European foods to India which are still eaten now, such as beetroot.

[edit] References

• Curries and Bugles, A Memoir and Cookbook of the British Raj, Jennifer Brennan ISBN 962-593-818-4
• Anglo-Indian Food and Custom, Patricia Brown ISBN 0-14-027137-6
• Indian Cookery: For use in all countries, E.P. Veerasawmy. London 1936.
• Culinary Jottings for Madras or A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles, 'Wyvern' (Colonel Arthur Robert Kenney-Herbert). Facsimile of 5th Ed (1885). Prospect Books 1994. ISBN 0-907325-55-6
• A Curry Book (Anglo-Indian Cookery at Home - 1895), Henrietta Hervey. Ludlow, Excellent Press, 2006. ISBN 9781900318334
• Pat Chapman’s Taste of the Raj, Hodder & Stoughton, London — ISBN 0340680350 (1997)
• " The Best of Anglo-Indian Cuisine - A Legacy" Bridget White
• " Flavours of the Past" Bridget White
• "Anglo-Indian Delicacies" Bridget White

[edit] 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