In Britain, the word ‘curry’ is a catch-all term for a variety of dishes, from those originating in India, such as rogan josh and dupiaza to British-Indian creations such as tikka masala and balti. But how were curries developed and adapted for the British palate? Here, we explore how Indian cuisine in London and the UK combines authentic flavours with Western ingredients to suit modern tastes.
Lighter spices
Indian dishes include a range of different spices, from red and green chillies to mustard seeds, coriander and cumin. These authentic flavours are typically toned down for the British palate, creating mild and moderately spiced dishes that cater to lower spice tolerance. They nevertheless provide the layered, complex notes that are prevalent in traditional Indian cooking.
Adding cream
The addition of cream, coconut milk or yoghurt results not only in reduced heat, it also gives curries in Britain a thicker, smoother sauce. Tikka masala was famously created by a chef who was asked to make a customer’s chicken tikka dish less dry. He added a creamy tomato sauce, giving rise to the popular dish we know today – and the first widely accepted example of fusion cuisine. Many curries in modern Britain have plenty of sauce to cater to customers’ tastes and expectations, while still incorporating the spices from traditional Indian cuisine.
Vegetable oil
On the Indian subcontinent, the dishes we call curries are typically cooked slowly in ghee, a clarified butter with a rich, nutty flavour. British customers eating in Indian restaurants, however, often want their curry cooked a little faster, which means vegetable oil is used and the dishes are cooked over a higher heat. The balti is a prime example, using authentic Indian flavours such as cumin, turmeric and fenugreek but developed in Birmingham to deliver a fast-food style dish that’s cooked quickly with vegetable oil.
Adding pastes
Another result of the need to cook faster is the use of pastes in British-Indian cuisine. Authentic ingredients like onions, cashews and almonds are often made into pastes to speed up the cooking time and thicken sauces to align with British preferences.
Increasing sweetness
The Brits have had a taste for sugar since the 16th century when it became more widely available to all classes. As such, authentic Indian flavours are often sweetened in British curries to suit the national palate. Many curries originating in northern India have a tomato base, which brings a sourness to them. The addition of jaggery or sugar softens this, making the dishes more fitting for a nation with a distinctly sweet tooth.
The rise of authenticity
In recent years customers have begun to move away from the British-Indian cuisine that dominated at the beginning of the millennium. Restaurants offering a more authentic experience are becoming popular, as diners seek an experience that is rooted in Indian tradition and culture.
If you’re in Kensington searching for ‘the best curry house near me’ you’ll find the best Indian cuisine at Little India. Our menu features traditional dishes and authentic flavours as well as some British-Indian favourites, catering to an array of tastes. Book your table today.
