This post is part of the Anglo-Indian Project Christmas series 2016.
During the early days of European settlement in India, local Indian cooks (Khansamahs) prepared Western dishes with their own local Indian flavouring; leading to regional differences in flavour across India. In turn, the Indian cooks added rice and curry to the dishes. The Indian influence on the dishes increased over time with the introduction of seasoning and spices such as cumin, red chillies, garam masala, tumeric adding distinct flavouring to traditionally bland stews, roasts and soups. Worcestershire sauce, an Anglo-Indian creation, was also used in many dishes. Unsurprisingly, the English influences on Anglo-Indian foods were the traditional roasts, sausages, pies and puddings, along with afternoon tea. As European and Indian foods were mixed, dishes such as Jalfrezi and Dopiaza among many others were created.
A selection of delicious food from the Anglo-Indian Project so far:
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