Plz name some dishes which have indian origin but now have become anglicised eg kedegree,mulligtawny soup?

Question

I am looking for some dishes of colonial raj which became anglicised over the period of time eg khichdi became kedegree.

Answer 1

Curry is anglicized "kari"

Here's an exerpt from an article, by Bridget White-Kumar:

"Many of the dishes have a unique history. The very popular and familiar curry dish “ Vindaloo ” is derived from the Portugese word “Vinha De Alhos” i.e. from the 2 main ingredients in it, which were "Vinho", meaning wine or wine vinegar, and "Alhos", meaning garlic. It was originally a vinegar and garlic based watery stew made with pork or meat in Portugal . However after the Portugese introduced it in India, it was completely revamped with the addition of spices and chilies, and over the years it has become one of the spiciest and most popular curry dishes all over the world.

Grandma's Country Captain Chicken was a very popular dish during Colonial times since it was very easy to prepare. In those days, the poultry used in its preparation were authentic well-fed, homegrown country chickens, which would take at least 2 hours to cook over a firewood oven, but the curry when done, would be rich and delicious.

Mulligatawny Soup was also very popular during the Raj Era. It was the anglicized version of the Tamil “Melligu -Thani”. (“Melligu” meaning pepper and “Thani” meaning water). As the name suggests it was originally Pepper Water. However in course of time a lot of other ingredients such coconut, meat and other spices were added to give it a completely different flavour. The dish quickly became popular throughout the colonies of the Common Wealth. The Mulligatawny Soup of today bears little resemblance to the original “Melligu-thani."

Answer 2

Chicken Tikka Masala is a Scottish invention, and the dreaded Phaal is a dish from the UK made on a bet for football mates who wanted a kick, some of the UK respondants I have seen on the site claim that most of the take away is a Indo-Pakistani mix or a Bangaldeshi version, here in Canada we have had a explosion of Indian cuisine in this country, alot of Northern some southern, and most of all we have alot of all you can eat buffet style, to keep up with the Chinese places.

At some point in time as cuisines from other countrys are adapted to the local palate, here most of the Chinese is a mix of traditional and adapted types of dishes, not alot of authentic types, but here in Toronto and in Vancouver where we have large communitys and it would not due to have the gloppy sweet and sour melange that is served outside the bigger areas.