A FOOD TRADITION

British Indian cuisine

British Indian cuisine describes cooking traditions developed through migration, restaurants, home kitchens, and adaptation between South Asian and British food cultures. It is not a single regional Indian cuisine: Punjabi, Bengali, Gujarati, Goan, South Indian, and other influences appear in different communities and establishments. Common techniques include spice tempering, marination, tandoor cooking, braising, frying, and curry-house style sauce preparation. Widely recognized examples associated with the British context include chicken tikka masala, balti, and kedgeree, alongside many dishes that remain closely connected to South Asian traditions. The category should acknowledge hybridity rather than imply a single origin.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.