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Anglo-Indian cuisine is the cuisine that developed during the British Raj in India. [1] The cuisine introduced dishes such as curry , chutney , kedgeree , mulligatawny and pish pash to English palates.
Anglo-Indian people are a distinct minority community of mixed-race British and Indian ancestry. During the colonial period, their ancestry was defined as British paternal and Indian maternal heritage; post-independence, "Anglo-Indian" has also encompassed other European and Indian ancestries. Anglo-Indians' first language is usually English.
Cuisine originating in India among the Anglo-Indian community. ... Pages in category "Anglo-Indian cuisine" The following 12 pages are in this category, out of 12 ...
Anglo-Indian cuisine developed during the period of British colonial rule in India, as British officials interacted with their Indian cooks. [216] Well-known Anglo-Indian dishes include chutneys, salted beef tongue, kedgeree, [217] ball curry, fish rissoles, and mulligatawny soup. [216] [218] [219]
[1] [2] In its early years, Veeraswamy served Anglo-Indian cuisine, but in recent decades, based on the popularity of authentic Indian food in the UK, has served a menu of regional Indian cuisine, including dishes from Punjab, Lucknow, Kashmir, and Goa. Edward Palmer used the name E. P. Veeraswamy for his food business and the book; Veeraswamy ...
Kutti pi (pronounced 'cootie-pie') is a dish from Anglo-Indian cuisine, consisting of the flesh of an unborn fetus from an animal, usually goat. It is unique to the Anglo-Indian community, [1] where it is considered a delicacy despite being abhorred as taboo by both parent cultures.
Manju Malhi (born c. 1972) is a British-born chef and food writer, specialising in Anglo-Indian cuisine. She was brought up in North West London where she grew up surrounded by Indian culture, traditions and lifestyles. However, she spent several years of her childhood in India where she explored and experienced the vast and varied cuisines of ...
The post-colonial Anglo-Indian dish chicken tikka masala was apparently invented in Glasgow in the early 1970s, [90] [92] while balti cuisine was introduced to Britain in 1977 in Birmingham. [ 93 ] [ 94 ] In 2003, there were roughly 9,000 restaurants serving Indian cuisine in Britain.