Medley of flavours from Britain and India on the platter

Hilton Chennai is hosting the ‘Taste of Fusion’ food festival that intends to invite Chennaiites for an Indo-British experience and indulge in the amalgamation of the two. Chef Paul, who is spearheading this festival shares some insights.

What are the distinct culinary influences from the Indian subcontinent that can be prominently seen in British cuisine? 

During the Raj period the Brits borrowed dishes from the Indian subcontinent to help them live through the humid conditions of the east and on their way back home post Independence took along the spices, cooking methods and an acquired taste for Indian food. The result was introduction of curry sauces, chutneys, rice as a staple and flatbreads. Using coriander instead of parsley and chilli powder instead of paprika became common among Britishers, who were willing to try something new.

If you had to cite a few examples of dishes that were popular among the Britishers during the colonial period, what would they be? 

Madras beef curry, mulligatawany soup, piccalilli (an English rendition of Indian pickles), kedgeree (a dish consisting chiefly of fish, rice, and hard-boiled eggs) are few of the many dishes which are popular among the Britishers.