Indian curry is a popular dish in the United Kingdom derived from Asian cooking. British curry uses Indian terms when describing its flavours, such as korma, meaning a mild sauce with almonds and coconut. Among the variety of curries found in Britain is the chicken tikka masala. It has been so popular that it has been described as a national dish of the United Kingdom. In 1810, the first Indian curry house was established in London. Many Indian restaurants were opened in Britain in the early 20th century.
National Dish
The popularity of curry in the United Kingdom is so great that it has become a national dish of England. Curry is such a popular dish in the United Kingdom that it has often been called its "adopted national dish". Approximately 12,000 curry houses operated in 2016 in the United Kingdom using Indian curry spices in Indian curry. There is a menu available with Indian food cooked according to British standards, but the popularity of authentic Indian food is increasing due to Indian curry spices. Even though curry houses accounted for approximately one fifth of the UK restaurant business in 2015, they were historically low waged and had trouble recruiting skilled workers. The South Asian immigrants who were already established moved on to other jobs; it was difficult to qualify Europeans to cook curry.
The popularity of chicken tikka masala sped up during the 1970s. It was since the British were already well-known curry lovers. During the British colonial period, Indian recipes using Indian curry spices were altered by British cooks, resulting in what has been called British cuisine curries instead of cloned versions. During the 350 years that the British ruled India, they developed a passion for curry, first as traders and then as rulers, as the British were physically residing there. The Indian cuisine using Indian curry spices varies from region to region, so there is a variation in what people eat, but they call most of what they eat "curry."
In Indian cuisine, many curries are dry so that they can be eaten with your fingers, but the British love of meat and gravy led to curries full of meat or fish drenched in sauces. There is no doubt that such dishes have their origins in the British Raj. Still, during the 1960s, when the industrial cities were flooded with thousands of Indian and Pakistani immigrants, British curries blossomed. Many of them opened restaurants to cater to the needs of their compatriots.
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