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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
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Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.