Bombay duck that the fish can still be dried in the open air, but has to be packed in an "EC approved" packing station. A Birmingham wholesale merchant located a packing source in Mumbai, and the product became available again. Bombay duck is available fresh in Canada in cities with large Indian populations, such as Toronto and Montreal, and is generally known as "bumla". Although mainly popular with Indians from Bengal, southern Gujarat, coastal Maharashtra, Goa, and Karnataka, it is increasingly consumed by the other South Asian populations, Bangladeshis in particular. Bombay duck The Bombay duck or bummalo ("Harpadon nehereus"), is a
Anglo-Indian cuisine Anglo-Indian cuisine Anglo-Indian cuisine is the cuisine that developed during the British Raj in India, as the British wives interacted with their Indian cooks. The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates. One of the few Anglo-Indian foods that has had a lasting impact on English cuisine is chutney. Anglo-Indian cuisine was brought to England in the 1930s by the Veeraswamy restaurant, followed by a few others, but not by typical Indian restaurants. Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing in 1885 to advise the British Raj's