Anglo-Indian cuisine

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]

^ ^a ^b ^c ^d ^e Davidson, Alan (2014). Tom Jaine (ed.). The Oxford Companion to Food (3rd ed.). Oxford: Oxford University Press. pp. 21–22. ISBN 978-0-19-967733-7.
^ Kenney-Herbert, Arthur Robert (1994) [1885]. Culinary Jottings for Madras, Or, A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles (Facsimile of 5th ed.). Prospect Books. ISBN 0-907325-55-6.
^ Brennan, Jennifer (1990). Encyclopaedia of Chinese and Oriental Cookery. Black Cat.
^ Brennan, Jennifer (1990). Curries and Bugles, A Memoir and Cookbook of the British Raj. Viking. ISBN 962-593-818-4.
^ Burton, David (1993). The Raj at Table. Faber & Faber.

[Davidson-1] Davidson, Alan (2014). Tom Jaine (ed.). The Oxford Companion to Food (3rd ed.). Oxford: Oxford University Press. pp. 21–22. ISBN 978-0-19-967733-7.

[2] Kenney-Herbert, Arthur Robert (1994) [1885]. Culinary Jottings for Madras, Or, A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles (Facsimile of 5th ed.). Prospect Books. ISBN 0-907325-55-6.

[3] Brennan, Jennifer (1990). Encyclopaedia of Chinese and Oriental Cookery. Black Cat.

[4] Brennan, Jennifer (1990). Curries and Bugles, A Memoir and Cookbook of the British Raj. Viking. ISBN 962-593-818-4.

[5] Burton, David (1993). The Raj at Table. Faber & Faber.

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