From the beginning of the Raj, British tastes began to turn away from Indian cuisine towards a European palate. The colonial classes sneered at Indian food, instead seeing French food as the height of sophistication. Meanwhile, people in Britain – including Queen Victoria – sought out Indian flavours and so began the Indianisation of British cuisine. Imports of curry powders rapidly increased and the earliest Indian restaurants popped up in British cities. With this came the introduction of renowned dishes such as chicken tikka masala and coronation chicken. Listen as Anita and William dive into the historical origins of the British obsession with curry.
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