Editing Curry (section)

=== British influence ===

{{further|Anglo-Indian cuisine}}

[[File:How Anglo-Indians made Curry.svg|thumb|center|upright=3|[[Anglo-Indian cuisine|Anglo-Indian cooks]] created what they called curry by selecting regional ingredients from all over [[British India]] using them in Indian dishes from other regions. [[Lizzie Collingham]] describes their taste as "eclectic", "pan-Indian", "lacking sophistication", embodying a "passion for garnishes", and forming a "coherent repertoire"; but it was eaten only by the British. Among their creations were  [[kedgeree]], and [[Madras curry]], which were served with [[chutney]]s, [[Pickling|pickle]]s, [[Bombay duck]], and [[poppadom]]s.{{sfn|Collingham|2006|pp=118–125, 140}}]]

Curry was introduced to [[English cuisine]] from [[Anglo-Indian cooking]] in the 17th century, as spicy sauces were added to plain boiled and cooked meats.{{sfn|Collingham|2006|p=115}} That cuisine was created in the [[British Raj]] when British wives or memsahibs instructed Indian cooks on the food they wanted, transforming many dishes in the process.<ref name="Davidson 2014 Anglo-Indian">{{harvnb|Davidson|2014|at="Anglo-Indian" pp. 21–22}}</ref> Further, in the late 18th and early 19th centuries, when there were few British women in India, British men often lived with Indian mistresses, acquiring the local customs, language, and food.{{sfn|Collingham|2006|pp=110–111}} Curry was first served in coffee houses in Britain from 1809.<ref>{{cite web |url=http://news.bbc.co.uk/2/hi/8370054.stm |title=How Britain got the hots for curry |publisher=[[BBC]] |date=26 November 2009 |access-date=29 January 2016 |archive-url=https://web.archive.org/web/20160128165253/http://news.bbc.co.uk/2/hi/8370054.stm |archive-date=28 January 2016 |url-status=live }}</ref>

Indian cooks in the 19th century prepared curries for their British masters simplified and adjusted to Anglo-Indian taste. For instance, a ''quarama'' from [[Lucknow]] contained (among other ingredients) ghee, yoghurt, cream, crushed almonds, cloves, cardamom, and saffron; whereas an 1869 Anglo-Indian ''quorema'' or ''korma'', "different in substance as well as name",{{sfn|Collingham|2006|pp=116–117}} had no cream, almonds, or saffron, but it added the then-standard British curry spices, namely coriander, ginger, and black peppercorns.{{sfn|Collingham|2006|pp=116–117}}<ref>{{cite book |author=Thirty-Five Years' Resident |chapter=Kurma or Quorema Curry |title=The Indian Cookery Book |date=1869 |publisher=Wyman & Co. |location=Calcutta |page=22 |chapter-url=https://play.google.com/books/reader?id=EvcpAAAAYAAJ&pg=GBS.PA22&hl=en_GB |quote=This, without exception, is one of the richest of Hindoostanee curries, but it is quite unsuited to European taste, if made according to the original recipe, of which the following is a [Europeanised] copy:}}</ref> Curry, initially understood as "an unfamiliar set of Indian stews and ragouts",{{sfn|Collingham|2006|p=118}} had become "a dish in its own right, created for the British in India".{{sfn|Collingham|2006|p=118}} Collingham describes the resulting Anglo-Indian cuisine as "eclectic", "pan-Indian", "lacking sophistication", embodying a "passion for garnishes", and forming a "coherent repertoire"; but it was eaten only by the British.{{sfn|Collingham|2006|pp=118–125, 140}} Collingham writes that "The idea of a curry is, in fact, a concept that the Europeans imposed on India's food culture. Indians referred to their different dishes by specific names... But the British lumped all these together under the heading of curry.{{sfn|Collingham|2006|p=115}}

Elsewhere in the 19th century, curry was carried to the Caribbean by Indian [[indenture]]d workers in the British [[sugar industry]].<ref name="Mishan 2017"/><ref name="Davidson 2014 Curry"/>