Question: This is a former British colony that has adopted some British cuisine.
About the article "Egg tart", section "History".

Candidate passages:
  Caribbean cuisine is a fusion of African, West African, Amerindian, British, Spanish, French, Dutch, Indian and Chinese cuisines.
These traditions were brought from the many homelands of this region's population.
In addition, the population has created from this vast wealth of tradition many styles that are unique to the region.
Seafood is one of the most common cuisine types in the islands, though this is certainly due in part to their location.
Each island will likely have its own specialty.
Some prepare lobster or conch, while others prefer certain types of fish or sharks.
* Cuisine of Antigua and Barbuda * Cuban cuisine * Cuisine of Curaçao * Dominican cuisine * Dominican Republic cuisine * Grenadian cuisine * Guyanese cuisine * Haitian cuisine * Jamaican cuisine * Martinican cuisine * Puerto Rican cuisine * Cuisine of Saint Kitts and Nevis * Trinidad and Tobago cuisine * By region :* Anguillan cuisine :* Cuisine of Antigua and Barbuda :* Cuisine of Aruba :* Cuisine of Barbados :* Cuisine of The Bahamas :* Cuisine of Belize :* British Virgin Islands cuisine :* Cuban cuisine :* Cuisine of Dominica :* Dominican Republic :* Haitian cuisine :* Jamaican cuisine :* Martinique cuisine :* Cuisine of Montserrat :* Cuisine of Puerto Rico :* St. Kitts and Nevis cuisine :* Trinidad and Tobago cuisine :* Guyanese cuisine :* Cuisine of the United States Virgin Islands * Regional foods :* Ackee (Jamaica) :* Black Cake, a derivative of English Christmas pudding, is served in some areas, especially on special occasions.
:* Callaloo :* Cuban sandwich :* Jamaican jerk spice :* Scotch bonnet pepper  
  South Asian cuisine, also known as Desi cuisine, includes the cuisines from the Indian subcontinent.
It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside influences from neighboring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia, such as Persia, the Turkic and Arabic countries.
Dishes in this area of the world are known for their use of hot peppers, black pepper, cloves, and other strong spices along with the flavored butter ghee.
Common meats include lamb, goat and chicken; beef is not very common as in western cuisines because the tenets of the Hindu faith prohibit its consumption.
Other staples of many of the cuisines include rice, chapati made from wheat and barley, and beans.
The cuisine of South Asia has roots in Persia, Turkey, and the Middle East as well as practices taken from the Hindu beliefs practiced by the large population found in the region.
Naan, a type of flat bread from the former regions is a common part of meals in many parts of South Asia.
* Bangladeshi cuisine * Bhutanese cuisine employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize.
The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat and mutton.
When offered food, one says meshu meshu, covering one's mouth with the hands in refusal according to Bhutanese manners, and then gives in on the second or third offer.
::"Further information: Outline of Indian cuisines and List of Indian dishes"<br> * Indian cuisine is characterized by its sophisticated and subtle use of many Indian spices and vegetables grown across India, herbs, vegetables and fruits, and also for the widespread practice of vegetarianism across its society.
Considered by some to be one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques.
As a consequence, Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent.
India's religious beliefs and culture has played an influential role in the evolution of its cuisine.
However, cuisine across India also evolved with the subcontinent's cross-cultural interactions with the neighboring Middle East and Central Asia as well as the Mediterranean, making it a unique blend of various cuisines across Asia.
The colonial period introduced European cooking styles to India adding to its flexibility and diversity.
Indian cuisine has also influenced cuisines across the world, especially those from Southeast Asia.
In particular, curry has been widely adopted in cuisines around the world.
:* Indian wine :* North Indian cuisines ::* Awadhi cuisine ::* Punjabi cuisine ::* Cuisine of Uttar Pradesh ::* Rajasthani cuisine ::* Mughlai cuisine ::* Bhojpuri cuisine ::* Bihari cuisine ::* Kashmiri cuisine :* South Indian cuisines ::* Kerala cuisine - Sadhya means "banquet" in Malayalam.
It is a typical feast of the people of Kerala.
::* Tamil cuisine ::* Andhra cuisine ::* Cuisine of Karnataka ::* Hyderabadi cuisine :* East Indian cuisines ::* Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian states of West Bengal, Tripura, and Barak Valley of Assam and the independent country of Bangladesh.
Bengali food has inherited a large number of influences, both foreign and South Asian, arising from a historical and strong trade links with many parts of the world.
::* Cuisine of Jharkhand ::* Oriya cuisine :* North-East Indian cuisines ::* Sikkimese cuisine ::* Assamese cuisine ::* Tripuri cuisine ::* Naga cuisine :* West Indian cuisines ::* Goan cuisine ::* Gujarati cuisine ::* Maharashtrian cuisine ::* Malvani cuisine ::* Parsi cuisine ::* Rajasthani cuisine :* Other Indian cuisines ::* Indian Chinese cuisine ::* Jain (Satvika) ::* Sindhi cuisine ::* Chettinad cuisine ::* Udupi cuisine ::* Indian fast food * Maldivian cuisine * Nepalese cuisine :* Newari cuisine * Pakistani cuisine :* Pakistani regional cuisines can be categorized by Baloch cuisine, Kashmiri cuisine, Pashtun cuisine, Muhajir cuisine, Punjabi cuisine, Lahori cuisine, Mughlai cuisine and Sindhi cuisine.
:* Sindhi cuisine * Sri Lankan cuisine  
Custard tarts were introduced in Hong Kong in the 1940s by cha chaan tengs.
Which was derived from the original "pastel de nata" ( Portuguese egg tarts ).
Egg tarts evolved from the very similar Portuguese egg tart pastries, known as pastel de nata, traveling to Hong Kong via the Portuguese colony of Macau.
Hong Kong egg tarts are an adaptation of English custard tarts.
Canton (modern Guangdong) had more frequent contact with the West, in particular Britain, than the rest of China.
Also, as a former British colony, Hong Kong adopted some British cuisine.
This is a survey of the postage stamps and postal history of Griqualand West, a former British colony that is now part of South Africa. 
This is a survey of the postage stamps and postal history of South Australia, a former British colony that is now part of Australia.