Anglo-Indian cuisine

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 chutney, and a selection of plainer dishes such as kedgeree, mulligatawny and pish pash were introduced to British palates. Anglo-Indian food arrived in Britain by 1747, with a recipe for "a Currey the Indian Way" in Hannah Glasse's The Art of Cookery Made Plain and Easy.

Anglo-Indian cuisine was documented in detail by the English army officer Arthur Robert Kenney-Herbert, writing as "Wyvern" in 1878. Many of its usages are described in the 1886 Anglo-Indian dictionary, Hobson-Jobson. Definitions vary somewhat; this article follows The Oxford Companion to Food in distinguishing colonial era Anglo-Indian cuisine from post-war British cuisine influenced by the style of dishes served in Indian restaurants.

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