Anglo-Indian cuisine

Anglo-Indian cuisine is the often distinct cuisine of the Anglo-Indian community in both Britain and India. A handi is a deep narrow-mouthed cooking vessel used in Indian cooking Kadai redirects here For the language family see Tai-Kadai languages For the PepsiCo beverage see Tava (soft drink; for the village in Azerbaijan see Birinci Udullu. Uruli is a traditional cookware used in Kerala (a state in South India) Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan) Cuisine of Uttar Pradesh ( Hindi: उत्तर प्रदेश का खाना Urdu: اتر پردیش کا کھانا) is from the state of Rajasthani cooking was influenced by the war-like lifestyle of the Rajput inhabitants and the availability of ingredients in this arid region Mughlai cuisine developed from the imperial kitchens of the Mughal Empire. Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people living in Bihar. Bihari cuisine (बिहारी खाना is predominantly Vegetarian. Kashmiri cuisine has evolved over hundreds of years The first major influence was the food of the Kashmiri Buddhists and Pandits the Hindus who lived in the valley The cuisine of Kerala (കേരളീയ പാചകശൈലി is linked in all its richness to the history, geography, demography Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity as is common in many regions of India Rice is the Staple food of the southern state of India, Andhra Pradesh. The cuisine of Karnataka comprises diverse Vegetarian and non-vegetarian cuisines Hyderabadi Cuisine is a princely Legacy of the Nizams is a blend of Mughlai and Persian cuisines The use of ingredients is carefully chosen Mangalore ( Kannada:, Mangalūru; Tulu: Kudla, ಕುಡ್ಲ Konkani: Kodial, ಕೊಡಿಯಾಲ್ The Cuisine of Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some External 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 state of Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. Sikkimese cuisine is one of the popular cuisines coming from North-East India. The Cuisine of Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some External The Tripuri ( Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients Goan cuisine consists of some unique varieties of Goa, India. Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the Western Region of India Maharashtrian (or Marathi) cuisine is Cuisine of the Marathi people, those from the state of Maharashtra in India Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Goa and northern parts of West Karnataka. Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. Indian Chinese cuisine is the adaptation of Chinese Seasoning and Cooking techniques to Indian tastes Nepalese cuisine refers to the cuisines of Nepal. The Cultural diversity of Nepal has provided an ample space for the growth of a number of cuisines based on the History of Indian cuisine As a land that has experienced extensive immigration and intermingling through many millennia the subcontinent has benefited from numerous food influences The traditional Jain cuisine is completely Vegetarian and also excludes onions and garlic like the Shojin-ryori cuisine of Japan Sindhi cuisine refers to the cuisine of the Sindhi people. The daily food in most Sindhi households consists of Wheat -based flat-bread ( Phulka) and rice Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Udupi cuisine ( Kannada:ಉಡುಪಿ ಶೈಲಿಯ ಆಹಾರ) is a world-renowned Cuisine of South India. Indian snacks comprise food items in India that are quick to prepare spicy usually fried and eaten in the evening or morning with Tea or with any one of the meals List of Indian dishes by region of origin South West Bengali List of Indian sweets and desserts by region of origin North East South West Pan-Indian Alcoholic traditional Hadia: rice Central India Mahua: Mahua flowers Central India Feni: cashewnuts Indian snacks comprise food items in India that are quick to prepare spicy usually fried and eaten in the evening or morning with Tea or with any one of the meals Indian spices includes a variety of Spices and Herbs grown across the Indian subcontinent. Following is a list of condiments used in Indian cuisine Chutneys Coconut Chutney Onion chutney Tomato As in many cultures eating and drinking are important and widely respected parts of Indian culture local customs traditions and religions British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. English Cuisine is shaped by the country's temperate climate its island geography and its history Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. Welsh cuisine is the Cuisine of Wales. It has influenced and been influenced by other British cuisine. Gibraltarian cuisine is the result of a long relationship between the Andalucian Spaniards and the British, as well as the many foreigners who made Gibraltar Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set Anglo-Indians are people who have mixed Indian and British ancestry and the term is sometimes used in the West. The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country

Some Anglo-Indian dishes involve traditional British cuisine, such as roast beef, with cloves, red chillies, and other Indian spices. British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Roast beef is a cut of Beef which is roasted in an Oven. Roast beef is often served within sandwiches and sometimes is used to make hash This article is about the Spice; for other meanings see Clove (disambiguation. The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive Fish or meat is often cooked in curry form with Indian vegetables. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Anglo-Indian food often involves use of coconut, yogurt and almonds. The Coconut Palm ( Cocos nucifera) is a member of the Family Arecaceae (palm family Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a The Almond ( Prunus dulcis, syn Prunus amygdalus Batsch Amygdalus communis L Roasts and curries, rice dishes, and breads all have a distinctive flavour. Curry is the English description of any of a general variety of spicy dishes best known in Indian, Pakistani, Bangladeshi, Sri Lankan Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Bread is a Staple food prepared by Baking a Dough of Flour and Water.

Some well-known Anglo-Indian dishes are salted beef tongue, country captain, fish rissoles, and mulligatawny. Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants Beef tongue is literally the Tongue of a cow. The human consumption of beef tongue dates back to the days of Paleolithic hunters who preferred the fatty Country Captain is a Chicken Curry dish traditionally popular in the Southeastern United States particularly in the Lowcountry region around Charleston A rissole (from Latin russeolus, meaning reddish, via French in which " rissoler " means "to redden" is a small Mulligatawny is a type of Anglo-Indian soup It is sometimes incorrectly regarded as the national soup of India and was brought to America by Jonathan Li The cuisine's sweetmeats include seasonal favourites like the "kul-kuls" and "rose-cookies" traditionally made at Christmas time. Confectionery is a set of Food items that are rich in Sugar; modern usage may include substances rich in artificial sweeteners as well 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. Veeraswamy is a famous Indian restaurant in London, located on Regent Street. Regent Street is one of the major shopping streets in London 's West End. London ( ˈlʌndən is the capital and largest urban area in the United Kingdom. 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. For usage see British rule in India British Raj ( rāj, lit "reign" in Hindustani) primarily refers to the British

The British also introduced some European foods to India which are still eaten now, such as beetroot. The beet or beetroot is a Flowering plant species ( Beta vulgaris) in the family Chenopodiaceae.

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

External links

Food Stories — Explore a century of revolutionary change in UK food culture on the British Library's Food Stories website

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