page_title: English cuisine
section_title: Indian and Anglo-Indian cuisine
hierarchical_section_title: English cuisine / Foreign influence / Indian and Anglo-Indian cuisine
caption_attribution_description: Čeština: Kedgeree. Deutsch: Kedgeree. English: Kedgeree, a popular breakfast dish in the Victorian era. Esperanto: Keĝerio. Español: Kedgeree. עברית: קדגרי, נאכל לרוב כארוחת בוקר בתקופה הוויקטוריאנית. קדגרי. Italiano: Kedgeree, un tipico piatto servito a colazione durante l'epoca vittoriana. Bahasa Melayu: Kedgeree, sebuah hidangan sarapan pagi masyhur sewaktu zaman Victoria. Português: Kedgeree.
context_page_description: English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
  Some traditional meals, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II.
  English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasse's recipe for chicken "currey". French cuisine influenced English recipes throughout the Victorian era. After the rationing of the Second World War, Elizabeth David's 1950 A Book of Mediterranean Food had wide influence, bringing Italian cuisine to English homes.
context_section_description: During the British Raj, Britain first started borrowing Indian dishes, creating Anglo-Indian cuisine, with dishes such as Kedgeree (1790) and Mulligatawny soup (1791).  Indian food was served in coffee houses from 1809, and cooked at home from a similar date as cookbooks of the time attest. The Veeraswamy restaurant in Regent Street, London, was opened in 1926, at first serving Anglo-Indian food, and is the oldest surviving Indian restaurant in Britain. There was a sharp increase in the number of curry houses in the 1940s, and again in the 1970s.
  The post-colonial Anglo-Indian dish chicken tikka masala was apparently invented in Glasgow in the early 1970s, while balti cuisine was introduced to Britain in 1977 in Birmingham. In 2003, there were roughly 9000 restaurants serving Indian cuisine in Britain. The majority of Indian restaurants in Britain are run by entrepreneurs of Bangladeshi (often Sylhet) and Pakistani origin. According to Britain's Food Standards Agency, the Indian food industry in the United Kingdom was worth £3.2 billion in 2003, accounting for two-thirds of all eating out, and serving about 2.5 million British customers every week. Indian restaurants typically allow the diner to combine base ingredients — chicken, prawns or "meat" (lamb or mutton) — with curry sauces — from the mild korma to the scorching phall — without regard to the authenticity of the combination. The reference point for flavour and spice heat is the Madras curry sauce (the name represents the area of India where restaurateurs obtained their spices, rather than an actual dish). Other sauces are sometimes variations on a basic curry sauce: for instance, vindaloo is often rendered as a fiery dish of lamb or chicken in a Madras sauce with extra chilli, rather than the Anglo-Indian dish of pork marinated in wine vinegar and garlic, based on a Goan Portuguese dish carne de vinha d'alhos.
  Indian restaurants and their cuisine in Britain gradually improved from the stereotypical flock wallpaper and standardised menus. One of the pioneers was the Bombay Brasserie, which opened in Gloucester Road, London, in 1982, serving the kind of food actually eaten in India. It was followed in 1990 by Chutney Mary in Chelsea. In 2001, two Indian restaurants in London, Tamarind (opened 1995) and Zaika (opened 1999) gained Michelin stars for the quality of their cooking.
  Indian cuisine is the most popular alternative to traditional cooking in Britain, followed by Chinese and Italian food. By 2015, chicken tikka masala was one of Britain's most popular dishes.
caption: Kedgeree, 1790, became a popular breakfast dish in the 19th century.
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