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 memsahibs how to cope with their Indian cooks. Many of its usages are described in the "wonderful" 1886 Anglo-Indian dictionary, "Hobson-Jobson". More recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993. Well-known Anglo-Indian dishes include chutneys, salted beef tongue, kedgeree, ball curry, fish rissoles, and mulligatawny soup. Chutney, one of the few Anglo-Indian dishes that has had a lasting influence on English cuisine, is a cooked and sweetened but not highly spiced preparation of fruit, nuts or vegetables. It borrows from a tradition of jam making where an equal amount of sour fruit