Anglo-Indian cuisine
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Anglo-Indian cuisine is the cuisine that developed during British rule in India, between 1612 and 1947, and has survived into the 21st century. Spiced dishes such as curry, condiments including chutne
Hannah Glasse's receipt To make a Currey the Indian Way, on page 101 of the 1758 edition of The Art of Cookery Made Plain and Easy. Earlier editions used fewer spices.
19th century British condiments were influenced by Indian flavourings. This Crosse & Blackwell Piccalilli was sold in Britain from 1867 onwards.
Curry in the United Kingdom
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Curry, a spicy dish derived from Indian cooking by way of British Raj–era Anglo-Indian cuisine, is popular in the United Kingdom. Curry recipes have been printed in Britain since 1747, when Hannah Gla
Chicken tikka masala has been called "a true British national dish".
Recipe for Mulligatawny, an Anglo-Indian chicken soup with curry powder, in All the Year Round magazine, 1868
Hannah Glasse's receipt To make a Currey the India Way from The Art of Cookery Made Plain and Easy, 1748 edition. Later editions used more spices.
The earliest advertisement for curry powder, by Sorlie's Perfumery Warehouse, Piccadilly, London, 1784