During the British Raj in India, many local Indian dishes were adapted (often in quite dramatic ways) by the British and many of these dishes became fashionable in England at the time. Many are still common dishes today.

Often ingredients were adapted to British tastes, particularly adding fish or meat to local vegetarian dishes. Most of the British living in India had Indian cooks, but liked traditional English food, so many seemingly strange combinations were created.

Examples are

• Kedgeree
• Mulligatawny soup

Some early restaurants in England served this food, such as Veeraswamy near Regent Street in London, perhaps the first Indian restaurant there.

The British also introduced some European foods to India which are still eaten now, such as beetroot.

More recently the English, and Indians in England have continued to make new dishes in Indian style, such as chicken tikka masala.

References

• Curries and Bugels, A Memoir and Cookbook of the British Raj, Jennifer Brennan ISBN 962-593-818-4