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Anglo-Indian cuisine is the often distinct cuisine of the Anglo-Indian community in both Britain and India, as well as in America and Australia.

Kedgeree

Some Anglo-Indian dishes derive from traditional British cuisine, such as roast beef, modified by the addition of Indian-style spices, such as cloves and red chillies. Fish and meat are 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 include:

• salted beef tongue,
• kedgeree,
• fish rissoles, and
• mulligatawny.
• Pies and pastries with Indian spiced meat dish fillings.

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.

Chutney usually transmutes into a cooked or sweetened but not highly spiced preparation of fruit, nuts or vegetables that are technically fruits such as tomatoes or aubergine. Major Grey's Chutney is typical. Sour, spicy fresh chutneys or indian pickle (achār) are rarely served.

References

• Curries and Bugles, A Memoir and Cookbook of the British Raj, Jennifer Brennan ISBN 962-593-818-4

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See also History • Etiquette • Indian chefs • Cookbook: Cuisine of India

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• 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

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
• Fears for the decline of Anglo-Indian cooking - BBC News