127. Inventing Curry: The British Taste for India

This podcast episode explores the evolution of food and dining practices in India during the British Raj. The hosts discuss the initial similarities between British and Indian cuisine, the subsequent divergence due to increased British influence and racism, and the emergence of distinct Anglo-Indian dishes. They highlight the role of the Suez Canal in introducing French culinary trends to India and the surprising fondness of Queen Victoria for Indian curries. A key takeaway is the contested origins of popular dishes like butter chicken and chicken tikka masala, with ongoing legal battles in India over their creation. The episode concludes with a discussion of the eventual "counter-colonization" of British cuisine by Indian food, culminating in dishes like coronation chicken.