The case study explores the influence of Indian cuisine and culture on British cuisine, highlighting the historic and cultural connections established during British colonial rule in India. It discusses the evolution of Indian food in Britain, including the proliferation of curry restaurants and the adaptation of Indian dishes to British tastes. Key Indian culinary contributions such as curry, chutney, and samosas are examined, emphasizing their integration into the British food landscape.

1. ADVANCED FOOD
PRODUCTION
SUBMITTED TO : BALRAJA SIR
BY : G.BHAVANI (16659806037)
COLLEGE : PIONEER INSTITUTE OF HOTEL
MANAGEMENT

2. CASE STUDY ON IMPACT
OF INDIAN CUISINE &
CULTURE ON THE
BRITISH CUISINE

3. OBJECTIVES OF THIS CASE STUDY
• The objective of this case study is to determine that how the British cuisne
has been influenced by the impact of Indian cuisine and culture.
• The study starts by providing information on the Indian cuisine & culture
• Specific details such as the "Common dishes in both the cuisines" are added.
• In the end, the study shows how the impact of Indian cuisine & culture on
British cuisine have taken place.

4. INDIAN CUISINE & CULTURE
• Indian cuisine consists of a variety of regional and traditional cuisines
native to the Indian subcontinent. Given the diversity in soil, climate, culture,
ethnic groups, and occupations, these cuisines vary substantially and use
locally available spices, herbs, vegetables, and fruits.
• Indian culture is the heritage of social norms, ethical values, traditional
customs, belief systems, political systems, artifacts and technologies that
originated in or are associated with the Indian subcontinent.

5. BRITISH CUISINE
• British cuisine is the heritage of cooking traditions and practices associated
with the United Kingdom and its dependent territories.
• Although Britain has a rich indigenous culinary tradition, its colonial
history has profoundly enriched its native cooking traditions.
• British cuisine absorbed the cultural influences of its post-colonial
territories—in particular those of South Asia.

6. INFLUENCE OF INDIAN CUISINE ON
BRITISH CUISINE
A COLONIAL PAST :
• Before the 1800s, Indian food was a mystery to the British.
• The first Indian curry house – the Hindoostanee Curry House in London –
opened its door in 1809, then promptly closed three short years later.
• However, the British occupation of the Indian subcontinent from 1858 to
1947 changed all of this. This was to have a big influence on the British diet,
changing it once and for all.

7. • Queen Victoria’s attachment to all things Indian was most famously
portrayed when she appointed her much-loved Indian secretary.
• In 1887, the year of Victoria’s Golden Jubilee, Karim was one of two
Indians chosen to become servants to the Queen. Victoria came to like
him a great deal, appointing him to be her Indian Secretary and
showering him with honours. She obtained a land grant for him in
India. Occasionally this caused tension with other members of the
royal household.
• Mohammed Abdul Karim, became known as “the Munshi” , meaning
teacher or clerk. He served her during the final fourteen years of her
reign, gaining her maternal affection over that time.

8. DISCOVERING DAL
(AND ALL CURRIES)
• Now in modern Britain , there are over 100,000 curry restaurants in the UK,
employing upwards of 80,000 staff. Together the serve about 2.5 million
customers weekly.
• In addition to this veritable boom, the popularity of Indian cook books
shows no signs of slowing down. Self-proclaimed British foodies are eager to
create their own curries at home as well as forking out for a takeaway treat
once a week. The advantages being financial, but also control over the
ingredients.

9. • Restaurants and takeaway outfits tend to add plenty of
delicious tasting unhealthy ingredients; sugar, ghee, fatty
oils.
• Curry is deep-seated in British cultural consciousness.
• It speaks volumes that as a Brit living in Paris for the best
part of a decade.

10. LONDON'S LITTLE INDIA
• Immigration of individuals from the Indian subcontinent continued, all
bringing with them their traditional dishes. At some stage curry became a
popular dish among the Brits. These meals were often altered and changed by
the British.
• In Hindu and Muslim culture alcohol is abhorred, and yet few could imagine
tucking into their Brick Lane curry without a thirst quenching Indian Pale Ale.
• In fact many restaurant owners on the Brick Lane mall, compete with each
others’ set menus by offering a free bottle of basic wine to boot.

11. • This whole area is a no-brainer for where it’s at for all cuisine hailing from
the Indian subcontinent.
• This traditional outfit was established in 1972, meaning they’ve been serving
up award winning Indian cuisine for nearly half a century.
• Customers range from city slickers to down n’ out art school students.
However here, whatever your budget everyone is happy to pay the price for
the undeniable quality and unrivaled consistency that are the benchmarks of
Tayyabs’ success.

12. IT'S NOT ALL CURRY..
• You’d be wrong to think that Indian cuisine is exclusively limited to curried
meat and rice. In fact, many other Indian specialities became popular in
Britain and were adapted to English tastes.
• One of these was a chutney.
• You can find chutney in many parts of the world where Indian folk have
immigrated.

13. CHUTNEY
• Chutney is a sauce or even a dry base for a sauce. It
is used with cuisines of the Indian subcontinent and
can present in a variety of forms, including: a spicy
coconut dip, a tomato relish, a ground peanut
garnish, or indeed a dahi ( a yogurt dip) or indeed a
cooling cucumber and mint dip
• The English-style chutney showed a preference for
adding vinegar to the recipe in a bid to preserve and
enjoy autumn fruit throughout the year in the larder.
• Whilst traditional Indian pickles use mustard oil as
their pickling agent, the Anglo-Indian version opts
for malt or cider vinegar for a milder taste. This
renders the result ideal for enjoying with hard
cheese or cold meats.

14. SAMOSA
• In second place, worthy of an honourable mention,
we have a king of the snack lunch : The Samosa.
• A samosa is a fried or baked pastry which has a
savoury filling. This could be spiced potatoes, onions,
peas, meat, or even lentils.
• It may be made up in different shapes, however the
most famous one is triangular. The Indian style
samosa is often accompanied by a chutney.
• Samosas enjoy popularity as a starter/ appetizer, or
snack in the local cuisines of the Indian
subcontinent. In Britain they have ballooned in size,
allowing them to work well for either a lunch on the
go, or a generous snack that will set you up for hours.
• Curry, chutney and samosas go hand in hand.

15. MODERN & FUSION FOOD
• The youngest and hippest purveyors of Indian cuisine in the UK have learnt that it’s not
all about sticking doggedly and rigidly to the classics: There is plenty of room for
innovation and he who dares wins.
• Let’s take a look at some of these movers and shakers who have opened the traditional
curry house up to incorporate innovative takes on the great classics.
• The ultimate favourite example of this type of modern Indian cuisine reworked would
be Dishoom.
• Dishoom’s tagline is “from Bombay with love”.
• There site declares in English and Hindi ‘All Welcome’.
• The decor and design hark back to a colonial past.

16. • The exceptional food, ambiance and service are interwoven and
inseparable from the romance of a backstory and a sense of romance
that Dishoom communicate strongly with.
• The menu is modern Indian revisited.
• This means that they are also rather well-known on the Londoner
scene for their brunch. For groups of over six, you’d be wise to
reserve.

17. COMMON DISHES IN
BOTH THE CUISINE
( INDIAN & BRITISH )

18. COMMON
DISHES
• Roast (Mutton, pork or duck)
• Meat or Vegetable Brown Stew
• Irish Stew
• Crumb chops
• Pepper water
• Meetha dal
• Dry Fry (mutton/chicken/beef)
• Grandma’s Country Captain Chicken
• Railway lamb or mutton curry
• Pork roast fry