Curry
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Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries ar
Lamb Madras curry, Anglo-Indian, c. 1850
Hannah Glasse's recipe for "Currey the India Way", first published in her 1747 book The Art of Cookery Made Plain and Easy. It is the first known use of the word in English (the recipe uses the long s, "ſ").
Spices on sale in Goa, Western India
The 16th century Mughal court of the emperor Akbar ate mild proto-curries, flavoured with asafoetida and spices such as cardamom and ginger.
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.