Why is curry so popular in the UK? - Ingla School of English (2024)

FAQs

Why is curry so popular in the UK? - Ingla School of English? ›

All the way back in the 18th century, British bureaucrats and traders who had spent time in India (at the time a British colony) wanted to continue enjoying curries when they returned home. Some well-off Britons even brought private Indian chefs back to the UK to cook for them.

Following World War II, curry became even more popular in Britain owing to the large number of immigrants from South Asia. Curry has become an integral part of British cuisine, so much so that, since the late 1990s, chicken tikka masala has been referred to as "a true British national dish".

Curry was a great flavour disguise for old meat and vegetables and—being a powder—kept a long time and was easily transportable. These characteristics made it attractive to the British Navy, and they in turn spread the pungent dish to British colonies across the world.

Indian Recipes Brought Back From Overseas

Many boatmen from Bangladesh serving on British ships also remained in Britain after the Second World War. These boatmen made a living by renovating cafes and selling curry dishes with rice. Others took over fish and chip shops, serving curry sauce with chips.

It means that they are getting food from an Indian restaurant, it may be a takeaway or a sit down meal. They may also say that they are going for a 'Ruby'. Rhyming slang, Ruby Murray, curry.

South Asia. India is the home of curry, and many Indian dishes are curry-based, prepared by adding different types of vegetables, lentils, or meats. The content of the curry and style of preparation vary by region. Most curries are water-based, with occasional use of dairy and coconut milk.

Curry has become Britain's favourite dish due to a combination of factors, including the influence of Indian and Bangladeshi cuisine, the popularity of early Indian restaurants like the Hindoostane Coffee House, and the promotion of curry's dietary and health benefits.

In addition to its unique flavor profile, curry also stands out because of its vibrant colors. The use of yellow turmeric gives curry dishes a distinct yellow hue, while red chilies give them a deep red coloration. These colors create an eye-catching presentation that can make any dish look more appetizing.

It really began with the British, resident in India during the 18^th and 19^th centuries. They lumped together many Indian dishes and adapted them to suit their own requirements, under the heading of curry.

Curry became a national sensation during his sophom*ore season, when he led 10th-seeded Davidson on an improbable run to the Elite Eight of the National Collegiate Athletic Association men's top-division basketball championship tournament in a performance that featured what would soon be recognized as his signature shot ...

When did people start eating curry in the UK? ›

Those who couldn't afford to bring back their Indian cooks satisfied their appetite at coffee houses. As early as 1733, curry was served in the Norris Street Coffee House in Haymarket. By 1784, curry and rice had become specialties in some popular restaurants in the area around London's Piccadilly.

The British Empire did, those serving in the army in India during the Raj & the many British businesses there developed a taste for curry & highly spiced food they came home with the spices & the wealthier men hired Indian chefs & brought them to England to cook for them.

Chicken Tikka Masala

No doubt it's England's most popular Indian dish . Chicken tikka masala bowl of roasted chunks of chicken in a spicy sauce.

The main difference between curries in India and Britain is that the British ones are a little bit sweeter and thicker. In India, curries tend to have more sourness, mainly from the use of tomatoes, which is a traditional ingredient in the north.

There are different theories on the word's origin, but the most popular says that British colonisers misheard the Tamil word "kari". British officers in 1850s India started labelling all desi dishes as curry as a way to avoid learning their different names of regional dishes, said Ms Fuerst.

As commercially available in Western markets, curry powder is comparable to the traditional Indian spice mixture known as "garam masala". Conceived as a ready-made ingredient intended to replicate the flavor of an Indian sauce, it was first sold by Indian merchants to British traders.

Whilst we see a lot of diverse Chinese cuisines offered in modern day Britain now - it was predominantly cantonese food, but adapted for British palates and the dishes enjoyed then i.e. curry chicken, bread and butter, chips, curry sauce - so these dishes were incorporated within the British Chinese food adapting ...

The main difference between curries in India and Britain is that the British ones are a little bit sweeter and thicker. In India, curries tend to have more sourness, mainly from the use of tomatoes, which is a traditional ingredient in the north.

Britains Love Of Curry

The Brits taste buds are on the rise – that is to say that hotter curries are showing an increase in demand. According to Foodhub data 11% of us eat curry between three to seven times a week with a further 22% eating curry weekly and with only 10% never eating it.