Anglo-Indian cuisine
Cuisine originated in the British Raj / From Wikipedia, the free encyclopedia
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Anglo-Indian cuisine is the cuisine that developed during the British Raj in India.[1] The cuisine introduced dishes such as curry, chutney, kedgeree, mulligatawny and pish pash to English palates.
Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing as "Wyvern" in 1885 to advise the British Raj's memsahibs what to instruct their Indian cooks to make.[1][2] Many of its usages are described in the "wonderful"[1] 1886 Anglo-Indian dictionary, Hobson-Jobson.[1] More recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993.[1][3][4][5]