History of Indian cuisine baking, and foods from the New World. The new-world vegetables popular in cuisine from the Indian subcontinent include tomato, potato, sweet potatoes, peanuts, squash, and chilli. Most New world vegetables such as sweet potatoes, potatoes, Amaranth, peanuts and cassava based Sago are allowed on Hindu fasting days. History of Indian cuisine The history of Indian cuisine consists of cuisine from the Indian subcontinent, which is rich and diverse. As a land that has experienced extensive immigration and intermingling through many millennia, the Indian subcontinent has benefited from numerous food influences. The diverse climate in the region, ranging from deep tropical
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