Curries, Chutneys, and Imperial Britain

Abstract

This paper examines the dynamic assimilation of Indian food into British culture, during the expansion, height and decolonization period of the British Empire. Cultural perceptions of The British Raj contributed to both the popularity and prevalence of Anglicized curries and chutneys in British cookery books and on British tables into the 20 th century. Interest in Anglo-Indian food waned in popularity, coinciding with Indian independence and the transition from empire to commonwealth. The period of post-colonial immigration to Britain in the second half of the 20 th century saw an embrace of new iterations of Anglo-Indian food, with more interest in authentic, regional Indian cuisines. This dynamic assimilation of Anglo-Indian cuisine into British culture mirrors Imperial Britain's complicated and enduring four hundred year relationship with India. "Oh, I must try some, if it is an Indian dish," said Miss Rebecca. "I am sure everything must be good that comes from there." "Give Miss Sharp some curry, my dear," said Mr. Sedley, laughing. Rebecca had never tasted the dish before. "Do you find it as good as everything else from India?" said Mr. Sedley. "Oh, excellent!" said Rebecca, who was suffering tortures with the cayenne pepper.