Anglo-Indian cuisine is the often distinct cuisine of the Anglo-Indian community in both Britain and India, as well as in America and Australia.
Some Anglo-Indian dishes derive from traditional British cuisine, such as roast beef, modified by the addition of Indian-style spices, such ascloves and red chillies. Fish and meat are often cooked in curry form with Indian vegetables. Anglo-Indian food often involves use of coconut, yogurt, and almonds. Roasts and curries, rice dishes, and breads all have a distinctive flavour.
Some well-known Anglo-Indian dishes include:
salted beef tongue,
fish rissoles, and
Pies and pastries with Indian spiced meat dish fillings.
The cuisine's sweetmeats include seasonal favourites like the "kul-kuls" and "rose-cookies" traditionally made at Christmas time. There is also a great deal of innovation to be seen in their soups, entrees, side dishes, sauces, and salads.
Some early restaurants in England served Anglo-Indian food, such as Veeraswamy in Regent Street, London, and their sister restaurant, Chutney Mary
The term is also used for the Indian dishes adapted during the British Raj in India, some of which later became fashionable in Britain.
The British also introduced some European foods to India which are still eaten now, such as beetroot.
Chutney usually transmutes into a cooked or sweetened but not highly spiced preparation of fruit, nuts or vegetables that are technically fruits such as tomatoes or aubergine. Major Grey's Chutney is typical. Sour, spicy fresh chutneys or indian pickle(ach?r) are rarely served.
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India during the time of the British Empire and as a result of post-war immigration.
In the Early Modern Period the food of England was historically characterised by its simplicity of approach and a reliance on the high quality of natural produce. This, was in no small part influenced by England's Puritan flavour at the time, and resulted in a traditional cuisine which tended