CUISINE OF GREAT BRITAIN

(ENGLISH, SCOTTISH, IRISH AND WELSH COOKERY)

ENGLISH COOKERY:

English food at its best is hearty, simple, delicious fare, with the food and cooking of England
developed to feed the colonial empire, which in its time influenced the rest of the world. The
food and cooking of England is steeped in history and heritage, and the modern face of British
food presents a dynamic and thriving cuisine.

A Brief History
 The Invaders : Since ancient times English food has been influenced by foreign invaders.
First the Vikings, then the Romans and even the French brought to the English table a
melting pot of ingredients and foods.
 The invasion of the Franco-Normans brought spices of saffron, mace, nutmeg, pepper,
ginger and sugar. Medieval English cookery abounds with recipes containing the exotic
fare. The route of these ingredients can be traced to the modern day in traditional
recipes such as Plum Pudding (Christmas Pudding), Christmas Cake and Hot Cross
Buns.
 For centuries the English aristocracy ate only French food as a source of distinction from
the peasants.
 The British Empire: The British Empire’s colony in East Asia brought tea back to
England, and in return the English took it to India another colonial outpost. From India
came the English obsession with curry, spicy sauces and condiments which now are an
intrinsic part of English cuisine.
 War Years: Much damage was inflicted on English cookery throughout two world wars;
the war effort used up all available goods and services, leaving little for private
consumption. During the Second World War food rationing of the most basic ingredients
- meat, sugar, butter and eggs - continued until early into the 1950’s. It is from these
years that England gained a reputation for poor cooking and became a gastronomic joke
worldwide.

GEOGRAPHIC SETTING AND ENVIRONMENT:

The United Kingdom (UK) is located just west of the mainland of Europe. It is made up of
several islands, the largest of which is Great Britain. Great Britain is made up of Scotland in
the north, England in the southeast and Wales in the southwest. Northern Ireland is the
northwestern part of Ireland, a separate island nation just west of Great Britain, but it is also
part of the UK. There has been violence in Northern Ireland for centuries because of religious
and political conflict there. Because ocean waters surround the UK, it has a mild, rainy
climate. The country's farmers produce about 60 percent of the food the UK needs. From 1980–
90 the farming became more mechanized, with farmers using machinery to plant and harvest
crops. The productivity of UK farms increased during that period by about 10 percent. More
farmers raise livestock than crops, and some of the world's best beef and lamb is raised in the
UK.
INGREDIENTS:

SEASONAL VEGETABLES AND FRUITS COMMONLY USED:

Spring Summer Autumn Winter

(March, April (June, July & (September, (December,
& May) August) October & January &
November) February)

Vegetables: Asparagus Aubergine Beetroot Beetroot

Cauliflower Beetroot Carrot Brussels
Cucumber Broad Beans Celeriac Sprouts
Jersey Royal Broccoli Fennel Cabbage
New Potatoes Carrots Field - Cauliflower
Purple Courgettes Mushrooms Celeriac
Sprouting Cucumber Kale Chicory
Broccoli Fennel Leeks Fennel
Radishes Fresh Peas Lettuce Jerusalem -
Savoy Garlic Marrow Artichoke
Cabbage Green Beans Potatoes Kale
Sorrel Lettuce and Pumpkin Leeks
Spinach Salad Leaves Rocket Parsnips
Spring Greens New potatoes Sorrel Potatoes
Spring Onion Radishes Squashes Red Cabbage
Watercress Rocket Sweetcorn Swede
Runner Beans Tomatoes Turnips
Salad Onions Watercress
Sorrel
Tomatoes
Watercress

Fruit: Rhubarb Blueberries Apples Apples

Currants - black, Blackberries Pears
white and red Damsons
Elderflowers Elderberries
Greengages Pears
Loganberries Plums
Plums Quince
Raspberries Sloes
Strawberries
Tayberries
SEA FOODS AND FISH COMMONLY USED:

Bream (freshwater), Bream (Sea), Carp, Clams, Clams palourdes, Cockles, Cod, Coley, Crayfish,
Dover Sole, Haddock, Langoustines, Lobster, Mussels, Oysters (native), Oysters (Pacific),
Sardines, Skate, Turbot, Whitebait, Brill, Catfish (sea), Crawfish, Crayfish, Conger (Eel),
Flounder, Grey Mullet, Hake, Herring, Lemon Sole, Mackerel, Meagre, Megrim, Monkfish,
Plaice, Red Mullet, Salmon (wild), Sea Trout, Squid

ENGLISH CHEESE:

There are many different ways of categorising cheese, but perhaps the easiest way is to break
them down according to their texture and the style of manufacture as follows:

Hard cheeses: Granular cheese, also referred to as hard cheese, is a type of cheese produced
by repeatedly stirring and draining a mixture of curd and whey. It can refer to a wide variety of
cheeses. Some hard cheeses are aged for years.

 Caerphilly – a light-coloured (almost white), crumbly cheese made from cow's milk, and
generally has a fat content of around 48%. It has a mild taste, with its most noticeable
feature being a not unpleasant slightly sour tang.
 Cheddar – a relatively hard, pale yellow to off-white (unless artificially coloured), and
sometimes sharp-tasting, cheese. Originating in the English village of Cheddar in
Somerset, cheeses of this style are produced beyond this region and in several countries
around the world.
 Cheshire – a dense and crumbly cheese produced in the English county of Cheshire,
and four neighbouring counties, two in Wales (Denbighshire and Flintshire) and two in
England (Shropshire and Staffordshire).
 Lancashire – there are three distinct varieties of Lancashire cheese. Young Creamy
Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas
Crumbly Lancashire (more commonly known as Lancashire Crumbly within Lancashire)
is a more recent creation suitable for mass production. It is a cow's-milk cheese from the
county of Lancashire.
 Swaledale (Protected Designation of Origin) – a full fat hard cheese produced in the
town of Richmond in Swaledale, North Yorkshire, England.

Semi-hard cheeses: Cheeses that are classified as semi-hard to hard include Cheddar.
Cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester),
whose curd is cut, gently heated, piled, and stirred before being pressed into forms.

 Cotswold – made by blending chives and spring onions into Double Gloucester. The
orange cheese is coloured similarly to Cotswold stone.
 Derby – a mild, semi-firm British cow's milk cheese made in Derbyshire with a smooth,
mellow texture and a buttery flavour.
o Little Derby – a Derby-style cheese made outside Derbyshire, similar in flavour
and texture to Cheddar, but without the anatto colouring used in Derby cheese.
o Sage Derby – a variety of Derby cheese that is mild, mottled green and semi-hard,
and has a sage flavour. The colour is from sage and sometimes other colouring
added to the curds, producing a marbling effect and a subtle herb flavour.
 Gloucester cheese – a traditional unpasteurised, semi-hard cheese which has been
made in Gloucestershire, England, since the 16th century, at one time made only with
the milk of the once nearly extinct Gloucester cattle. There are two types of Gloucester
cheese: Single and Double; both are traditionally made from milk from Gloucestershire
breed cows farmed within the English county of Gloucestershire.
o Single Gloucester (Protected Designation of Origin)
o Double Gloucester
Soft and semi-soft cheese: Semi-soft cheeses have a high moisture content and tend to be
blander in flavour compared to harder cheeses.

 Beacon Fell traditional Lancashire (Protected Designation of Origin) – a semi-soft

cheese prepared with cow's milk that is produced in the region of Lancashire.
 Bonchester (Protected Designation of Origin) – a Scottish soft cheese made from cow's
milk, produced at Bonchester Bridge, Roxburghshire.
 Brie – a soft cow's milk cheese named after Brie, the French region from which it
originated. It is also found in these parts.
o Cornish Brie – a type of brie-style, soft, white rinded cheese from Cornwall in the
United Kingdom.
o Somerset Brie
 Caboc – a Scottish cream cheese, made with double cream or cream-enriched milk. This
rennet-free cheese is formed into a log shape and rolled in toasted pinhead oatmeal, to
be served with oatcakes or dry toast.
 Chevington – a cow's milk cheese, made in Northumberland, England, by the
Northumberland Cheese Company. It is semi-soft and mould-ripened.
 Fine Fettle Yorkshire – formerly named Yorkshire Feta, it's a sheep's milk cheese.
 Gevrik – a Cornish goat's milk cheese.

Blue cheeses: Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk
cheeses that have had cultures of the mold Penicillium added so that the final product is
spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct
smell, either from that or various specially cultivated bacteria.

 Brighton Blue
 Cheshire Blue
 Cornish Blue – from Cornwall in the United Kingdom, and is made by the Cornish
Cheese Company at Upton Cross.
 Devon Blue – a creamy blue cheese made by the Ticklemore Cheese Company using
pasteurised cows milk, it's aged for four months.
 Dorset Blue Vinney (Protected Geographical Indication)[9] – a traditional blue cheese
made near Sturminster Newton in Dorset, England, from skimmed cows' milk. It is a
hard, crumbly cheese.
 Dovedale (Protected Designation of Origin) – a full-fat semi-soft blue-veined cheese made
from cow's milk. It's from the Peak District of Great Britain.
 Exmoor Blue (Protected Geographical Indication)
 Lanark Blue – a Scottish blue cheese made from unpasteurised sheep milk.
 Shropshire Blue – a blue cheese made from pasteurised cows' milk that is prepared
using vegetable rennet.
 Stichelton – an English blue cheese similar to Blue Stilton cheese, except that it does
not use pasteurised milk or factory-produced rennet.
 Stilton (Protected Designation of Origin) – an English cheese, produced in two varieties:
the blue variety is known for its characteristic strong smell and taste. The lesser-known
white Stilton cheese is a milder, semi-soft cheese.
 Blue Wensleydale – a crumbly, moist cheese produced in Wensleydale, North Yorkshire,
England.

ENGLISH CHARCUTERIE PRODUCT:

 Cumberland sausage is a form of sausage that originated in the ancient county of

Cumberland, England, now part of Cumbria. They are traditionally very long (up to 50
cm), and sold rolled in a flat, circular coil but within western Cumbria they are more
often served in long curved lengths. Sometimes they are made shorter, like ordinary
British sausages, and sometimes they are coated in breadcrumbs.
 The meat is pork, and seasonings are prepared from a variety of spices and herbs,
though the flavour palate is commonly dominated by pepper, both black and white, in
contrast to the more herb-dominated flavours of sausage varieties such as those from
Lincolnshire. There are traditionally no colourings or preservatives added. The distinctive
feature is that the meat is chopped, not minced, giving the sausage a chunky, meaty
texture. In March 2011, the "Traditional Cumberland sausage" was granted Protected
Geographical Indication (PGI) status

 Lincolnshire sausages are a distinctive variety of pork sausage developed in and

associated with the English county of Lincolnshire.

A widely available variety at most UK butchers and supermarkets, the sausage is

commonly dominated by the herb sage, rather than the more peppery flavour balance
found in other regional English sausages such as the Cumberland sausage. Other herbs
such as parsley and thyme are often used, although these are not considered authentic
Lincolnshire sausages. Lincolnshire sausages are also characterised by their open,
chunky texture, the result of the constituent pork being coarsely ground rather than
minced.

 The Newmarket sausage is a pork sausage made to a traditional recipe from the
English town of Newmarket, Suffolk. Two varieties of Newmarket Sausage are made
branded with the names of two different family butchers. Both are sold widely
throughout the United Kingdom. In October 2012 the Newmarket sausage was awarded
Protected Geographical Indicator of Origin (PGI) status

 Oxford sausages are a distinctive variety of pork and veal sausage commonly
associated with, and thought to have been developed in, the English city of Oxford.
Traditionally, Oxford sausages are noted for the addition of veal, in contrast to many
traditional British sausages which contain only pork, and their high level of spice
seasoning.

 Black puddings and white puddings

A variant of the sausage is the black pudding, strongly associated with Lancashire
similar to the French boudin noir or the Spanish Morcilla. It is made from pig's blood, in
line with the adage that "you can eat every part of a pig except its squeal", and is often
eaten for breakfast. Pig's trotters, tripe and brawn are also traditional fare in the North.
There are also hog's puddings (originating in Devon and Cornwall) and white puddings,
similar but lacking blood.

EXAMPLES OF DISHES: (Toad in the hole is a traditional English dish consisting of

sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy.

Bangers and mash, also known as sausages and mash, is a traditional British dish
made of mashed potatoes and sausages, the latter of which may consist of a variety of
flavoured sausage made of pork or beef or a Cumberland sausage. It is sometimes served
with onion gravy, fried onions, baked beans and peas.)

 York Ham : The York is the quintessential English Ham. Dry cured and matured over a
period of at least ten weeks, it develops a wonderful depth of flavour and a firm yet
succulent texture. The curing process means that the York is somewhat drier and saltier
than the Wiltshire.

 The Shropshire Black Ham - a distinctive & robust flavour. Dry cured and marinated
in a mix of spices and molasses it has a subtle sweetness. The Shropshire Black is
unique. The original recipe was created by Lord Bradenham back in 1781. Like the
York, this is a dry cured ham. What makes it different, however, and lends the uncooked
ham its distinctive black rind, is a fortnight wallowing in a special marinade of molasses,
juniper and spices. The hams are then left to mature for three months, during which
time they develop their robust and distinctive flavour.
  The Wiltshire cure is a traditional English technique for curing bacon and ham. The
technique originated in the 18th century in Calne, Wiltshire; it was developed by the
Harris family. Originally it was a dry cure method that involved applying salt to the meat
for 10–14 days. Storing the meat in cold rooms meant that less salt was needed. The
Wiltshire cure has been a wet cure, soaking the meat in brine for 4–5 days, since the
First World War. Smoking is not part of the process, although bacon is often smoked
after being cured.

 Seagee ham from Suffolk, treated by immersion in brine and sugar syrup, matured,
smoked and then hung for three months to develop its characteristic sheen

APART FROM PORK, OTHER MEAT ITEMS, POULTRY AND GAME ARE ALSO USED….

ENGLISH CONDIMENTS:

 Worcestershire sauce is a fermented liquid condiment, primarily used to flavour meat

or fish dishes. The ingredients of a traditional bottle of Worcestershire sauce sold in the
UK as "The Original & Genuine Lea & Perrins Worcestershire sauce" are malt vinegar
(from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions,
garlic, spice, and flavouring. The "spice, and flavouring" is believed to include cloves, soy
sauce, lemons, pickles and peppers.
 Tewkesbury mustard is a blend of mustard flour and grated horseradish root. The
mustard was developed in the English town of Tewkesbury in Gloucestershire, and
gained a certain notoriety in the 17th century, becoming a staple condiment of the
kitchens of the time.
 HP Sauce is a brown sauce originally produced by HP Foods in the UK, now produced
by the H. J. Heinz Company in the Netherlands. It is the best-known brand of brown
sauce in the United Kingdom in 2005 with 73.8% of the retail market in the UK. HP
Sauce has a malt vinegar base, blended with tomato, dates, tamarind extract, sweetener
and spices. It usually is used as a condiment with hot or cold savoury food, or as an
ingredient in soups or stews.
 Henderson's Relish is a spicy and fruity condiment produced in Sheffield, South
Yorkshire.
 Daddies is a brand of ketchup and brown sauce in the United Kingdom and Ireland. The
brown sauce is similar to HP Sauce, but without tamarind and with less malt vinegar
but more spirit vinegar.
 English mustard: Ingredients: Water, Mustard Flour, Sugar, Salt, Wheat Flour, Spice,
Citric Acid, Stabiliser (Xanthan Gum).

ENGLISH HERBS AND SPICES:

Traditionally Parsley and Thyme are used in the cooking and to stuff chicken. Sage and
Onion (Sometimes Allspice) are used for pork stuffing and are also the bases for the pork
gravy. Rosemary is used with Lamb and Muttom. Black Pepper, Cloves (sometimes Garlic)
and Horseradish are used with Beef. Mustard can be used with all meats but poultry and
mutton. (Onions can be used with all meats as can white pepper and salt). Parsley sauce goes
with baked and/or smoked fish. Brown Onion Gravy goes with beef sausages and mashed
potatoes
REGIONAL COOKERY:

Regions in England includes the following:

 Berkshire
 Buckinghamshire, Bedfordshire and Hertfordshire
 Cambridgeshire
 Cheshire
 Cornwall
 County Durham and Teesside
 Cumbria
 Devon
 Dorset
 East and West Sussex
 East Anglia (Norfolk, Suffolk, Essex)
 Hampshire and the Isle of Wight
 Kent
 Lancashire
 Leicestershire
 Lincolnshire
 London
 North Midlands (Derbyshire and Nottinghamshire)
 Northumbria and Tyneside
 Oxfordshire
 Shropshire
 Somerset
 South Midlands (Gloucestershire, Herefordshire, Worcestershire)
 Staffordshire
 Surrey
 West Midlands, Warwickshire and Northamptonshire
 Wiltshire
 Yorkshire
A brief details of few follow:

Lancashire:
 Like many Northern dishes, those from Lancashire are often based on economical
ingredients and were designed to feed hard working people who had big appetites with
tasty, economical dishes
 Some of the milk produced by the cows goes to make Lancashire Cheese.
 In attempting to use every possible part of the animal to make cheap, nourishing dishes
all types of offal were sold which were rarely seen in other parts of the country and are
still popular today, for example, tripe, often served as tripe and onions. This is the
stomach lining of a cow.
 Other offal includes brains, chitterlings (pigs’ intestines turned inside-out, cleaned,
plaited and boiled), elder (cow’s pressed udder), lamb’s fry (testicles), sweetbreads, pigs’
trotters and cow heel. The last two enrich stews and pies and result in a good jellied
stock. Black Puddings are a great favourite. Made from pig’s blood and oatmeal many
places claim to make the best ones, including Bury.
 Fish is caught off the Lancashire coast and there were important fishing ports such as
Fleetwood. Shellfish is plentiful, although sadly the small brown shrimps found in
Morecambe Bay are becoming scarce. Salmon and salmon paste are also very popular.
 Whilst fruit does not grow well in Lancashire’s rather harsh climate, vegetables do.
Potatoes thrive as do root vegetables and salad plants.
Devonshire:

 Probably the things that Devon is best known for are Clotted Cream, also known as
Devonshire Cream, and Scrumpy (farmhouse cider).
 The tiny fishing villages, such as Clovelly, dotted along the magnificent but unforgiving
North Devon coastline, have provided fresh fish for generations. Although the great
mackerel and herring shoals which once brought fame and fortune to these villages are a
thing of the past, there are still some small fishing boats providing fresh fish today.
 Devon's rich creamy milk is also made into a number of delightful cheeses. Devon Blue
(made from cows milk) is hand-made by Ticklemore in Totnes, Devon, who also makes
Beenleigh and Harbourne cheeses.
 Devon is also well known for little buns called Devonshire Splits that are very similar to
Cornish Splits although smaller.
 Devon is just as famous for an apple cake, very similar to Dorset Apple Cake or
Somerset Apple Cake. It is made from a rich buttery mixture with apples and sultanas
and a lovely crumbly topping.

Kent:

 Kent is known as the 'Garden of England' and, even today when so much of our food is
imported
 Cherries were introduced into this country by the Romans and have always thrived in
Kent. There are two types, the sour ones such as the Morello and Kentish Red, used for
cooking, canning, bottling and making cherry brandy and the sweet or dessert varieties.
 Hops have been grown in Kent for centuries. The Romans introduced them and they
were originally used as a vegetable, the young shoots being eaten in salads or blanched
and buttered. But by the sixteenth century they were being introduced into the brewing
industry
 Sheep have been farmed on the downlands since ancient times but along the coast the
drained Romney Marshes produce a very special variety.
 Being a coastal county fish is plentiful. Flatfish are caught, especially of course the
aristocratic Dover Sole.
 Traditional baked dishes from this region include Huffkins, flat oval cakes similar to the
teacakes found in other parts of the country.
 It has been said that Kent folk will make a pudding, either sweet or savoury, out of
anything. Basins lined with suet pastry can take all manner of fillings such as chicken,
rabbit, game, pigeon, pork, shellfish as well as Kent's plentiful fruits. Two favourites are
 Ashdown Partridge Pudding and Kentish Chicken Pudding. Fruit and meat is always a
good combination and one traditional dish from the area is Kentish Pigeons in a Pot with
Plums.
 Fruit, fish, meat and other good quality products have been available in Kent since the
earliest times and the inhabitants have certainly been resourceful and imaginative in the
way they have used them
Yorkshire:

 The North Sea provided an abundance of fish and many might say that Yorkshire's
greatest contribution to traditional British food is fish and chips.
 It is sheep country and mutton was often substituted in what would traditionally be a
beef dish, for example sausages, stews and pies. Sheep's milk was once made into
cheese. Pigs were also raised and bacon was sometimes added to mutton dishes.
 Oats were grown all over the north and high areas of Britain but the oatcakes were made
in a special way in the Yorkshire Dales
 Pigs were raised all over Yorkshire and every part of the carcass found its way into the
region's cookery. The dough cake is a variation on the Wiltshire Lardy Cake and uses
lard although it is not rolled and folded in the same way.
 Milk was plentiful in the lowlands and one way of using it was Yorkshire Curd Tart, a
sort of early cheesecake that can be made small or large, although many bought these
days are a mere shadow of their former selves.
 Yorkshire Pudding. Made from a batter of plain flour, eggs and milk, or milk and water,
it was originally cooked beneath the meat so that it absorbed all the juices and dripping
in the days when meat was suspended from a jack in front of an open fire. Nowadays it
is cooked with the meat inside the oven.

SOME ENGLISH SPECILITIES:

 Beef Wellington: is a preparation of filet steak coated with pâté (often pâté de foie gras)
and duxelles, which is then wrapped in puff pastry and baked. Some recipes include
wrapping the coated meat in a crêpe to retain the moisture and prevent it making the
pastry soggy. A whole tenderloin may be wrapped and baked, and then sliced for serving,
or the tenderloin may be sliced into individual portions prior to wrapping and baking.
Many spices may be added to enhance the flavour; some examples are curry, allspice,
any grilling mix or ginger.
 Faggots: are a traditional dish in the UK, especially South and Mid Wales and the
Midlands of England. It is made from meat off-cuts and offal, especially pork. A faggot is
traditionally made from pig's heart, liver and fatty belly meat or bacon minced together,
with herbs added for flavouring and sometimes bread crumbs.
 Fish and chips is a hot meal of English origin. It consists of battered fish, commonly
Atlantic cod or haddock, and deep-fried chips. A common side dish is mushy peas.
 Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato.
 Bubble and squeak is a traditional British dish made with the shallow-fried leftover
vegetables from a roast dinner. The main ingredients are potato and cabbage, but
carrots, peas, Brussels sprouts, or any other leftover vegetables can be added. The
chopped vegetables (and cold chopped meat if used) are fried in a pan together with
mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown
on the sides. The dish is so named because it makes bubbling and squeaking sounds
during the cooking process.
 Bread and butter pudding is a traditional dessert popular in British cuisine. It is made
by layering slices of buttered bread scattered with raisins in an oven dish into which an
egg and milk (or cream) mixture, commonly seasoned with nutmeg (and sometimes
vanilla or other spices), is poured.
 A scone is a single-serving cake or quick bread. They are usually made of wheat, barley
or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They
are often lightly sweetened and are occasionally glazed. The scone is a basic component
of the cream tea or Devonshire tea. It differs from a teacake and other sweet buns, which
are made with yeast. A scone is not a type of pastry.
SCOTTISH CUISINE:

History

 Evidence shows that hunter-gatherers first came to Scotland from Europe around
7000BC. They fished in the many rivers and streams, hunted in the mountains and on
the moorland. Early settlements show cattle, sheep and pigs were kept alongside basic
crops of oats and barley.
 Around 2500 Northern and central Europe immigrants appeared and by 700BC, those
we now know of as Celts settled here from their native Ireland forced by severe
food shortages.
 Scottish food was also heavily influenced by the arrival of the Vikings in the 9th
century. With them they brought different cooking methods such as smoking, and what
is now known as the ubiquitous breed of cattle the Aberdeen Angus.
 At the time of the Picts, the upper classes enjoyed hunting during the day and feasting
by night. This typically consisted of an array of meats including wild boar and venison.
Vegetables eaten around this time include kale, cabbage, beans, turnips, carrots and
plants such as wild garlic were frequently used to add flavor. Although relatively little is
known for certain about the Picts, it is considered likely that the poorer people ate meat
from domesticated animals such as cows and used milk in their diets.
 Ordinary folk in medieval Scotland did not enjoy a great deal of variety in their diets.
Common foods included oat breads, porridge, stews and thick soups called
pottage. Those who lived close to the sea also had fish in their diets. Honey was used to
sweeten food and some people kept cows for milk and chickens for eggs. Vegetables such
as kale, beans, peas and onions were commonly used. Nuts, fruit and berries gathered
from the woods supplemented the diet of poor people but a poor harvest or bad winter
often meant starvation.
 The potato first arrived in Scotland in the late sixteenth century and quickly
became a staple in the diet of its people. The reliance on the potato as a source of food
amongst the lower classes of Scotland ultimately led to tragedy. The Highland Potato
Famine in the 1840s was caused by a Europe-wide potato blight.
 In Scotland there have also been influences from the French who for many centuries
had a close alliance with Scotland particularly around the 16th century when Marie
de Guise Lorraine married the king of Scotland, James V. and brought French chefs and
their cuisine to the Scottish Court.
 Cooking for the poor and farm workers was a cauldron over an open fire and included
porridge, stews, broths and soups.

The Scottish Kitchen Today

 Like England, food in Scotland today is an eclectic mix of many cultures - English,
Italian, Indian and Chinese. In Scotland, the Scots hold on tightly to their culinary
heritage still using local, seasonal food. Oats are still widely eaten, as is fish, game,
and of course beef. Scottish soft fruits – raspberries, strawberries, are renowned
throughout the UK. Scottish cheeses, fruits and vegetables likewise.
 In Scotland, the Scottish kitchen is an abundance of soups and broths including
Cock-a-Leekie - Chicken and leek soup, Scotch Broth – barley enrichened soup,
Cullen Skink - a stew/soup from Cullen on the shores of the Moray Firth usually
made with Finnan Haddock and Brose – A simple soup usually Kale, with a
handful of oatmeal.
 Fish is a staple of Scotland coming from the lochs, streams, river and magnificent
coastline. Fish and seafood are plentiful and Scottish salmon (smoked and fresh) is
world-renowned as are Arbroath Smokies (smoked haddock).
 The Scottish table will have meats a-plenty. Beef, game – particularly venison game
birds and boar, the national dish Haggis - a sheep’s stomach stuffed with sheep’s
intestine and oatmeal – And not forgetting Forfar Bridies, a pasty not dissimilar to a
Cornish Pasty.
  Scotland is celebrated for its baking and puddings. A Clootie Dumpling, again not
unlike an English suet pudding with a suet pastry case filled with dried fruits. Scottish
shortbread is legendary as are oatcakes and pancakes. No list would be complete
without Crannachan which incorporates some of Scotland’s most famous ingredients -
raspberries, oats and whisky – or Tablet the delicious fudge-like confection made from
sugar, cream, condensed milk, and butter.
 Many traditional foods are still enjoyed by Scots. On 25th January each year, Scotland
commemorates its greatest poet, Robert Burns in a celebration where haggis is served.
Other occasions when traditional foods such as haggis, venison pie or stovies are
made by many households for St Andrew's Day (30th November) and for New Year.

APART FROM WHAT IS MENTIONED ABOVE, SCOTTISH CUISINE USES VEGETABLES,

FRUITS, SEAFOOD AND FISH AS USED IN THE ENGLISH CUISINE.

SCOTTISH CHEESE:
Some of the cheeses to look out for are:
 Bishop Kennedy: A 'trappist' cheese originating in the medieval monasteries of France
but still relatively unknown in Scotland. Full fat soft cheese, rind washed in malt whisky
to produce a distinctive orangey red crust and a strong creamy taste. Runny when ripe.
 Bonchester: Small coulomnier-style cheese made with unpasteurised Jersey milk.
Available mainly March to December.
 Brodick Blue: Ewes milk blue cheese from Brodick.
 Cream Cheese: several versions, mostly based on revived traditional Highland recipes
and rolled in oatmeal, including Caboc (Ross-shire), Howgate (Perthshire) and Lochaber-
smoked. Available plain or with peppercorns, garlic or herbs.
(Caboc is a Scottish cream cheese. The cheese is made from cow's milk. It has a shape of
chubby log rolled in oatmeal. The cheese is made with cream-enriched milk, and it is
buttery. The toasted oats give it a nutty, yeasty flavor. This cheese has a long history
and is made according to an ancient recipe. Caboc ripens in five days and has a fat
content of 69 per cent. It is a table cheese which is spread on oat cakes.)
 Crowdie: Crowdie is a low-fat, vegetarian Scottish cheese made from cow's milk. The
cheese is made by curdling skimmed milk with rennet. Sometimes, it is also flavored
with herbs. It is said that Crowdie has been introduced into Scotland by the Vikings in
the eighth century. It is a sour tasting cheese, very similar to cottage cheese. A fresh
cheese by nature, its texture is very creamy and crumbly. Crowdie versions are available
as Black Crowdie, Gruth Dhu, Crannog and Hramsa. Often they are accentuated with
flavors of toasted oats and crushed black peppercorns. The cheese develops a grey
colored rind on aging.
 Dunlop: Dunlop is a traditional hard Scottish cheese made from pasteurized cow's milk
of Ayrshire breed. Named after the village of Dunlop in East Ayrshire, Scotland, the
cheese is made using vegetarian rennet, which makes it suitable for vegetarians. When
young, the cheese develops a nutty flavor and smooth, close texture. As it matures, the
texture becomes firm and builds up sharp flavors. It is matured for a minimum of 6
months.
 Dunsyre Blue: Dunsyre Blue is a mould ripened, handmade cheese from H.J. Errington
farms in Lanarkshire, Scotland. Made using unpasteurized milk of Ayrshire cows. An
aged Dunsyre Blue has chunky blue-green moulds intercepting the smooth, creamy
colored interior. When fully developed the cheese imparts a complex flavor that is slightly
rich, a little salty, sweet, sharp and spicy. Each flavor has a character of its own and
leaves behind a strikingly long aftertaste.
 'Drunileish' is produced on the Isle of Bute. A three month old mild cheese with a
buttery flavour, uneven texture and piquant taste.
 'Isle of Bute' (also produced on Bute) is a hard medium cheese with all the
characteristics of a good cheddar.
 Isle of Mull: traditional unpasteurised farmhouse cheddar from Tobermory. Cloth-
bound.
  Kelsae: unpasteurised pressed cheese made near Kelso from Jersey milk. Like
Wenslensdale but creamier in texture and taste.
 Lanark Blue: unpasteurised ewes milk cheese in the style of Roquefort.
 Loch Arthur: traditional farmhouse organic cheddar from Loch Arthur near Dumfries.
mull of Kintyre: small truckle of mature Scottish cheddar coated in black wax. A smoked
version is also available.
 The Orkney Isles: distinctive cheddar whose history goes back nearly two centuries,
made in two creameries on Orkney. Several seasonal crofting cheeses sometimes
available locally.
 Pentland: white moulded soft cheese made in small quantities and not widely available.
 St Andrews: award winning full fat, wished rind soft cheese, mild creamy, full flavoured
with characteristic golden rind.
 Scottish Cheddar: creamery produced cheddar now made in Galloway (Stranraer),
Lockerbie, Rothesay and Campbeltown.
 Stichill: unpasteurised creamy Jersey milk Cheshire style, from the Scottish Borders.

SCOTTISH SAUSAGE:

 The lorne sausage, also known as a square sausage or a sliced sausage is a traditional
Scottish food usually made from ground meat and rusk. It is commonplace in traditional
Scottish breakfasts and is said to originate in Lorne, Argyll.

 Stornoway black pudding is a type of black pudding (Scottish Gaelic: Marag Dubh)
made on the Western Isles of Scotland. They are moist and firm in texture, with
discernable, yet small, fat particulates. The Scottish oatmeal used in Stornoway Black
Puddings is responsible for its good, rough texture. Stornoway Black Puddings may be
cooked in, or out of the skin, they maintain their shape well throughout the cooking
process. Once cooked, they appear almost black and break apart very easily when cut,
yet do not significantly crumble. The meaty flavour is moist, rich, full, savoury, well
seasoned - but not spicy - with a non-greasy, pleasant mouth and clean after taste feel.

SCOTTISH REGIONAL COOKERY:

The Highlands and Islands

 The North East of Scotland is also known as whisky country on account of the
numerous distilleries successfully producing. Tours of the area take in the famous
distilleries where visitors are encouraged to sample the varied malts - The Macallan and
Glenfiddich to name two.
 Seafood is abundant in the area. Langoustines, along with crabs and scallops plucked
from sandy sea lochs, are a prized regional delicacy and are caught locally and exported
the world over.
 Meat in the area is also highly prized and recently Orkney beef and Shetland lamb
were awarded PGI Promise (Protected Geographical Indication) status. Under the
European Commissions Protected Food Name Scheme, foods awarded this coveted
accolade can only be produced within an 8km radius of the named area.

West Coast

 The beautiful West Coast and Islands are a sea food haven. Oysters are now an
endangered species in the wild but with sustainable methods of farming Scottish
cultivated oysters can be enjoyed all year around. Mussels are also worth savouring in
one of the many local seafood cafes and restaurants.
 Another important whisky producing area, the Isle of Islay is home to 8 distilleries
producing one of the areas most important exports. The land mass of the island mainly
consists of peat which gives the local whisky a distinctive peaty smell and taste. Most
distilleries offer tours and tasting sessions to visitors.

Dumfries and Galloway

  The fertile pasture land and rolling countryside make Dumfries and Galloway the ideal
region for dairy farming. Subsequently some of the country's finest dairy produce is
made here. Cream O'Galloway is a well established family run farm set in picture
postcard countryside. The fair-trade ice cream produced on this organic farm is famous
the country over, though the farms yogurts and frozen smoothies are notable too.
 Artisan cheese makers can be found the country over but many are situated in this
area.

Aberdeenshire, Angus and Perthshire

 Over half of the soft fruit grown in Scotland is grown in Perthshire. Cairn O'Mohr
produces award winning fruit wines using only local fruits, leaves and flowers that grow
on or around the farm.
 Aberdeen Angus beef is synonymous with high quality meat and iconic to Scotland.
However, the name is the breed of cattle rather than the area in which it was bred.
 Think of Scottish cuisine and salmon has to be mentioned. Some of Europe's most
densely populated rivers run through this area of the country.
 Another food awarded a PGI Promise status is the Arbroath Smokie. Arbroath in Angus
has produced smokies (smoked locally caught haddock) since the 1800s. The fish,
salted overnight, dried and then smoked in a barrel is traditionally eaten for breakfast.

Edinburgh and the East Coast

 The east coast produces the majority of Scotland's home-grown vegetables, as a result
the local Farmers' Markets are unsurpassed.
 The city is also home to the multi-award winning brewery Innis and Gunn.
 Haggis producers Macsween have been producing award winning haggis in Edinburgh
for over 50 years. To ensure that nobody is left out on tasting this iconic Scottish dish
they created the first vegetarian haggis 25 years ago.
Some important Scottish dishes:

 Haggis: is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced
with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased
in the animal's stomach and simmered for approximately three hours. Most modern
commercial haggis is prepared in a sausage casing rather than an actual stomach.
Haggis is a traditional Scottish dish, considered the national dish of Scotland as a result
of Robert Burns' poem Ode to a Haggis of 1787. Haggis is traditionally served with
"neeps and tatties" (Scots for turnip and potato), boiled and mashed separately and a
dram (a glass of Scotch whisky), especially as the main course of a Burns supper.
 Cock-a-leekie soup: is a Scottish soup dish of leeks and chicken stock, classically
thickened with barley. The original recipe added prunes during cooking, and
traditionalists still garnish with a julienne of prunes.
 Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide.
The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or
beef, root vegetables such as carrots, swedes or sometimes turnips and dried pulses
(most often split peas and red lentils). Cabbage and leeks are often added shortly before
serving to preserve their texture, colour and flavours.
 The Arbroath smokie is a type of smoked haddock – a speciality of the town of Arbroath
in Angus, Scotland.
 Dundee cake is a famous traditional Scottish fruit cake with a rich flavour. The cake is
often made with currants, sultanas and almonds; sometimes, fruit peel may be added to
it.
 Bannock is a variety of flat quick bread. The word can also be applied to any large,
round article baked or cooked from grain. When a round bannock is cut into wedges, the
wedges are often called scones. But in Scotland, the words bannock and scone are often
used interchangeably.
 Black bun is a type of fruit cake completely covered with pastry. It is Scottish in origin,
originally eaten on Twelfth Night but now enjoyed at Hogmanay. The cake mixture
typically contains raisins, currants, almonds, citrus peel, allspice, ginger, cinnamon and
black pepper.
NORTHERN IRELAND CUISINE:
Traditional food is alive and well in Northern Ireland. In a historical sense, Northern
Ireland's culinary heritage reflects the shared Ulster-Scots and Irish heritage and
traditions. Most traditional dishes have their roots in potatoes and bread, the staple diet in
bygone days and these staple ingredients are still evident in the cuisine. Traditionally the
Ulster Fry was eaten for breakfast everyday, nowadays that pleasure is saved for the weekend,
maybe indulging in a sausage soda or a bacon bap on a week day.

The Ulster Fry - A combination of several foods traditionally served for breakfast in
Northern Ireland (Ulster), many or most of which are fried. It is distinguished by its griddle
breads – soda bread and potato farls, fried until crisp and golden. Sometimes it comes with
another uniquely Northern Irish speciality, vegetable roll – slices of peppery minced beef,
flavoured with fresh leek, carrot and onion. Bacon, sausages, an egg, a tomato and maybe
some mushrooms complete the picture - not to mention lashings of tea and toast.

Early risers find time for ‘elevenses’ in the mid morning, when a well brewed cup of tea or a
very milky coffee is the norm, accompanied by a scone, fruit cake, or a sticky sweet ‘tray bake’
or cream cake.

Some local specialities include:

 Champ – a delicious comfort food dish of potatoes mashed with lots of butter, warm milk
and chopped spring onions or, as we call them, scallions. We also love our spuds fried,
roast, baked and simply boiled in their ‘jackets’ to be peeled ceremoniously at the table.
 Irish Stew - a hearty casserole traditionally made with meat, potatoes, carrots and
onions. The Ulster variety is made with steak pieces instead of lamb – cooked to a
peppery slush and often served with thick slices of buttered bread.
 Dulse – a salty, seaweed snack, originally harvested by fishermen to supplement their
income when fishing was slack. Found at markets, and in some bars, it is also used in
Robert Ditty’s sesame seed and dulse oatcakes, and in the Causeway Cheese Company’s
cheese, and it can add a very pleasant saline edge to a loaf of soda bread.
 Lough Neagh eel – traditionally eaten at Hallowe’en and served fried in chunks with a
white onion sauce, also often smoked and served as a starter.
 Potato bread farl – a dense, earthy flat bread, made with potatoes, flour, and
buttermilk and cooked on a griddle. This bread is the heart of every Ulster Fry and a
must-buy foodie souvenir.
 Soda bread farl - first baked in 19th century Ireland when local peasants added baking
soda to help the dough rise. The result is thick, chunky soft bread with fluffy
consistency that is best served fried as part of the Ulster Fry, or toasted with a big dollop
of butter. They are also the base for popular Paddy’s Pizzas.
 Steak & Guinness pies – Steak & Guinness pie is the pub grub of choice in most parts
of Ulster. The meat is cooked first, and then a pie dish is lined with puff pastry, filled
with the beef and then topped with the pastry.
 Ardglass potted herring – not to be confused with roll mops, this dish was created in
the days when herrings were plentiful. Each family has its own secret variation, but
often they are wrapped around onion, bay leaf and all-spice with a 50:50 mixture of malt
vinegar and water, topped with breadcrumbs and baked.
 Traditional butcher’s sausages – the fine-textured sausage typical in Northern Ireland
is very distinct from continental styles, and each butcher has his own unique family
recipe, usually made with natural casings and hand-linked. Beef sausages seem peculiar
to the north of Ireland, although they are also found in Scotland.
 Pasties – this comforting mixture of sausage meat, onions, mashed potato is shaped like
a burger, and always spiced with loads and loads of black pepper. One can order them
plain, battered (the chip shop favourite) or coated with golden breadcrumbs.
 Boxty – predominately found in County Fermanagh, Boxty is a weighty, starchy potato
cake made with 50:50 mix of cooked mashed potatoes and grated, strained, raw potato.
The most common variety is boiled boxty, also known as hurley, a large round loaf which
 is boiled whole for several hours, allowed to rest and then sliced and fried, often with
bacon.

WELSH COOKERY

 The food of Wales recalls its ancient, Celtic traditions. In the mining valleys of the
south and villages in the north perched below mountains of slate shards, in quiet coastal
fishing harbours, through a rolling rural landscape of sheep-dotted hills and babbling
salmon rivers, to the rugged upland farms of Prescelly, this cuisine has developed.
 While today we regard sweet mountain lamb as the Welsh national speciality, that full-
flavoured meat was almost certainly reserved for holidays or special occasions only; it
was the pig that formed the mainstay of the diet.
 Cawl Bacon remains today an essential and favourite food. Today with vegetables such
as leeks and cabbage, it forms the basis for what is virtually the national dish of Wales:
cawl. There is no exact translation for cawl; the word in Welsh signifies 'broth' or 'soup',
but it is much more than that, a classic one-pot meal, originally cooked in an iron pot
over an open fire, containing all the goodness of the land: fat home-cured bacon, scraps
of sweet Welsh lamb to flavour the stock, cabbage and orange-tinted swedes, tiny
marble-sized new potatoes, and slender, thin leeks, added to the pot only at the very end
so that they are still raw and crunchy and peppery..
 Another simple favourite that warms the heart of many a Welshman also indicates the
importance of bacon and root vegetables in the daily diet of the past: tatws rhost, no
more than fat rashers of bacon placed over slices of potato, sprinkled with spring onions
and a little water and cooked over the open fire.
 Along the coast, of course, fishing was and to a certain extent remains an important
industry. Great shoals of herring and mackerel were caught off the west coast and these
plentiful fish were simply fried in bacon fat, roasted on a toasting fork, salted or
preserved.
 Available already cooked and prepared in numerous markets throughout Wales, bara
lawr (laverbread) is usually eaten sprinkled with fine Welsh oatmeal, then warmed in
hot bacon fat and served with bacon for breakfast or supper.
 Specialities such as salmon, sewin or other seasonal delicacies such as wild
mushrooms might appear on the table not as a main meal but at supper, just as a small
taste to be savoured.
 Caerphilly is the only nationally known Welsh cheese. Caerphilly is a hard, white
cheese originating from a town of the same name in South Wales. It was first made in
Caerphilly in about 1830. Its texture and flavor bears resemblance to cheddar, which is
the most popular type of cheese in the United Kingdom. This cheese is known as "the
crumblies". Caerphilly is made from unpasteurized cows' milk and matured anywhere
from 8 to 10 to 14 days. Some variants are often kept for up to a year to develop a
harder texture and stronger taste. Inside the pale ivory rind of the cheese, young
Caerphilly has a fresh and pleasant taste alongside a moist yet supple texture.
 Today, certainly, many more people work regular hours, but one meal which remains
loved by all, even if no longer indulged in daily, is the traditional Welsh tea. In the past,
as elsewhere, baking was done just once a week, and in addition to breads such as
wholemeal, rye, barley or maslin (made with a mixture of flours), such favourites as
bara brith (the famous 'speckled bread' of Wales) would be put in the wall oven
alongside the week's loaves. In many parts of Wales, however, more often than not Welsh
breads and cakes were baked over or in front of an open fire in improvised pot and
Dutch ovens. Teisen lap is one such traditional Welsh cake, no more than a moist,
shallow fruit cake, while others, delicious in their surprisingly extensive use of spices
include teisen carawe (caraway seed cake), teisen sinamon (cinnamon cake) and
teisen mêl (honey cake). Such cakes are still made today throughout Wales, though the
recipes of the past have been updated for cooking in modern ovens.
 The Welsh are extremely fond of crempog (pancakes) stacked into layers and oozing
with good salty Welsh butter. Bara pyglyd (pikelets) are another favourite, the spongy
holes unequalled in their ability to absorb butter.
Cawl (pronounced [kowl]): is a Welsh meal. In modern Welsh the word is used to refer to
any soup or broth. In English the word is used to refer to a traditional Welsh soup.
Historically, ingredients tended to vary, but the most common recipes included salted
bacon or beef with potatoes, swedes, carrots and other seasonal vegetables. Modern
variations of the meal tend to use lamb and leek. Cawl is recognised as a national dish
of Wales. E.g, Cawl Cennin (Leek broth)

Welsh Recipes

 Lobscows (Welsh Lobscouse) - This hearty broth that was a popular dinner in it's own
right on the farms of North Wales before the advent of deep-freezers and microwaves.
 Cawl Afu (Liver Broth) - This soup originates from when the farm pig came to it's day of
reckoning. It is still popular in some parts of Wales today.
 Eog wedi ei bobi (Baked Salmon) - Succulent Salmon with a hint of herbs makes this a
recipe you'll enjoy impressing friends and family with
 Pastai Gocos (Cockle Pie) - Cockles are in abundance on the Gower coast of Wales and
this is just one of the many variations on Cockle pie from that area
 Oen Cymreig Melog (Honeyed Welsh Lamb) - Honey basted Welsh Lamb, cooked with
cider and herbs is the perfect main course for Easter Sunday lunch. Serve with the first
early garden potatoes and fresh mint sauce
 Pastai Gig Oen (Welsh Lamb Pie) - Equally delicious either hot or cold this tasty treat
is perfect for late suppers on balmy summer evenings.
 Gwledd Y Cybudd (The Miser's Feast) - This dish was popular in West Wales in the mid
nineteenth century. Traditionally the potatoes were eaten mashed with some of the
liquid leaving the meat to be eat the next day with more boiled potatoes.
 Potes Mis Medi (Harvest Hot Pot) - A complete meal in one pot, this dish was
customarily used during the potato picking season, when it could be kept hot over an
open fire and the pickers could help themselves as they finished a hard day in the field.
 Caws-Wedi-Pobi (Welsh Rarebit) - Probably the most well-known of all Welsh snacks
although if you were to look it up in Fowler's English usage you would see that it claims
that the dish is not of Welsh origin, there is no rabbit in it and the toast is not rare. Full
marks to Fowler's for splitting hairs, or is it hares?
 Selsig Morgannwg (Glamorgan Sausages) - A cheesy, meat-free sausage ideal for
vegetarians. Serve with mashed potato or chips and peas.
 Ffagodau (Faggots) - Faggots were always popular when the butcher used to call and
farm pig was killed. Miners also used to keep a pig and the faggots were an easily carried
lunch when they needed nourishment for their strenuous work underground.
 Bara Brith (Speckled Bread) - Traditional tea time fruit bread. Serve with butter
 Picau ar y maen (Welsh Cakes) - These little cakes were originally baked on a
bakestone. Delicious served warm with butter.
 Teisen Sir Fon (Anglesey Cake) - A simple fruit cake that's a great favorite on the isle of
Anglesey.
 Sgonau Caerffili (Caerphilly Scones) - Caerphilly cheese gives a delightful flavor to
these scones. Don't forget to spread with butter before serving. Delicious.
 Tarts Sioned (Welsh Lemon Cheesecakes) - Mouthwatering shortcrust pastry tarts
with a sweet and savory filling.
 Snowdon Pudding - The lemon and marmalade flavor bring out the best in this suet
pudding. Serve with a white sauce.
EFFECT OF BRITISH CUISINE ON INDIA……………….
A BRIEF DESCRIPTION OF THE LIFESTYLE OF THE BRITISH IN INDIA:

In 1604, the British set up the East Trading Company in India. In 1773, they started the
colonization. The British Raj lasted from 1860 AD to 1947 AD. British will be remembered for
one of their major contribution to India, the Railroad system. The steam locomotives ran
north, south, east, west, through rugged mountains and the main planes. The railroad system
did not create new cuisine, but it became the major channel to spread regional cuisines to
every corner in India. You could hear the hawkers yelling 'Garam Chai' (originally from
Lucknow), 'Samosa' (originally from Lahore, now Pakistan) and 'Rasgulla' (from Calcutta) at
every railway station making them to be the three most common items of Indian Cuisine in
every part of India.

The Board of Directors of East India Company did not allow the families or wives of its officers
or the soldiers to travel to India. In 1687 the officers and soldiers were encouraged to marry
Indian women. The Indian women were paid five rupees when the offspring was christened.
The Gora Sahib (White Mister) was getting acclimated to Indian culture by taking Indian
wives, wearing Indian clothes, and eating with fingers. As the East India company got
dissolved, the whole attitude changed as India became the part of 'The Empire'. Gora Sahib
imported English brides, the Gori Mem (White woman) or Memsahib. Memsahib considered
Indians nothing more than uncivilized servant class, who needed to be civilized. Memsahib
created a class of domestic servants. A typical single British household would have 30 to 50
domestic servants.

 Head Servant (Valet), and Head Servant's assistants

 Kitchen: Cook (Khansama / Bawarchi), Scullion (Masalchi) Male washer cleaner, Water-
carrier (Behisti), Waiter (Khidmatgar)
 Animals: Chicken coup attendant (Murghi wala), Cow attendant (Gowala), Horse
attendant and Groomer (Syces)
 Male Sweeper (Mehtar)/ Female Sweeper (Mehatrani)
 Coolie (porter, peon, grass mower, fan-puller)
 Coachman
 Gardener (Mali)
 Personal maid to Memsahib (Ayah), Personal Practical nurse to Memsahib (Dai)
 Clothe washer (Dhobi)
 Taylor (Darzi)

CULINARY CONTRIBUTION:

Memsahib taught Khansama about cutlery. Bawarchi were taught to make puddings, pies
and pastries using local ingredients. Memsahib did not consider Indian food fit for civilized
masses. They hated the smell of Indian foods being cooked. The Goras (Whites) became self-
absorbed and refrained themselves from learning anything about Indian Cuisine. Indians did
not accept British food beyond the tea and Ketchup. The tea was modified to Garam Chai, and
Ketchup was spiced up. Anglo-Indians (children from mixed marriages before the Empire)
accepted 'Western bread loaf' (Double Roti), cakes and cookies. In 1887, British opened a
bakery in Delhi that became the giant known as 'Britannica Biscuit Co.'

Memsahib brought and planted new fruits: Apricots, Peaches, Pears, and Plums in the
Nilghiri Hills. British improved local strawberry (Fragaria indica) in Mahabaleshwar. From
England, they brought new vegetables and planted: Cauliflower (Gobhi), Cabbage (Bund
Gobhi), and Kohlrabi. Today, India is the largest producer of Cauliflower.
In 1901, Mrs. Bartley published 'Indian cookery general for young housekeepers'. Mrs. Bartley
gives recipe for 'Masur dhall', and 'Sandhurst curry'. Sandhurst curry is a mutton curry.

To the displeasure of many aristocratic Memsahib, some British fell in love with Indian
Cuisine and created their own versions: Mulligatawny soup, Jalfrezi, and Worcestershire
sauce. British coined the term 'Bombay duck' to describe a lizard like fish found under piers
of Bombay dock. George V, had curry for lunch almost everyday.

1800 – 1947 AD: This was the period of the British rule in India and the love affair of the
English with Indian food. This generally was hardly a glorified period in Indian history, but the
British loved the general elaborate way of eating and adapted several of the food choices to their
taste and developed the “curry” as a simple spice to help them cook Indian spice. This period
resulted in the emergence of the Anglo-Indian cuisine and the emergence of certain “Raj”
traditions like that of “high-tea” an elaborate late afternoon meal served with tea.

Indian food is all about variety and is an example of ancient tradition. The cuisine of the
country is characterized by elaborate cooking techniques and the use of expensive ingredients.
Indian cuisine was introduced to a splendid assortment during the colonial period. The
colonial period introduced European cooking styles to India exhibiting British Influence on
Indian Food. In that period the cuisine of India flexibility and diversity was introduced. The
English brought not only food but also introduced various beverages. The English brought
whisky to India and tea prepared with an assortment of spices such as ginger, nutmeg,
cinnamon, cloves, and licorice.

British Influence on Indian Food makes a spicy display. British cooking offers variety and thus
gourmet Indian food are typically associated with the food cooked in the courts of Indian
royalty during the British era. British convinced an influence of the Christian religion in
Indian kitchen. British food is termed as Anglo-Indian food and the present society reflects its
presence. A wide assortment of food such as English pork chops which are marinated in spices
and chilies, soups and salads became the part of the Indian menu as incorporated by the
British. Moreover, the coming of the British initiated the consumption of curries that were more
watered down and are eaten with a bit of rice. In addition to that salads are lightly cooked
vegetables mixed with some spices, vinegar, or yogurt. Furthermore, various English snacks
including sponge cake, lemon-curd tartlets, and cucumber sandwiches are the other favorites
of the British and their contribution to the Indian sub continent.

The Anglo-Indians are a unique race of people, who, by combining both European and
Indian Cultures have evolved a distinctive culture of their own. They have their own
special taste in food, which is a direct reflection of their multi-racial and hybrid heritage. In
Anglo-Indian Cuisine the spicy “ Indian Curry” is given as much importance as the
bland “ English Roasts”. Anglo-Indian Cuisine has taken the best of both European and
Indian Cuisine and altered it by adding or substituting some of the ingredients so that a
completely different cuisine was evolved over hundreds of years. The very popular Vindaloo,
Beveca and Dodol are legacies of the Portugese, while the Roasts, Bakes, Bacon and Eggs are
typically British. Many of the dishes have rhyming alliterative names like Dodol, kalkal, Ding-
Ding, Pish-Pash etc.

The repertoire is rich and vast, ranging from Roasts, Cutlets, Croquettes, Pasties, etc, to mouth
watering Curries, Side Dishes, Spicy Fries, Foogaths, Biryani and Pilafs, Pickles, Chutneys etc,
picking up plenty of hybrids along the way. The sumptuous Anglo-Indian dishes such as Yellow
Coconut Rice and Mince Ball (Kofta) Curry, Pepper Water, Mulligatawny Soup, Grandma’s
Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumbed Lamb Chops,
Ding Ding, Stews, Duck Buffat, Almorth, etc, which were very popular in the olden days will take
one on an exotic nostalgic journey to Culinary Paradise.

The well known Bengali “Ladykinee” is believed to be named after “Lady Canning” when she
visited India.
By the time the English had left India, each state of the country exhibited British Influence on
Indian Food. Indian cooking style mostly depended on the British pattern. Additionally, British
influence brought about an essential change in the Indian kitchen. The transformation can be
considerably seen as dining table replaced the kitchen floor as the place to eat at and porcelain
replaced the banana leaf as the utensil to eat. The concept of knives and forks was introduced
as western utensils.

Pepper water or Rasam invariably forms part of the afternoon meal in Anglo-Indian Homes. It
is usually had with plain white rice and accompanied by either a meat, poultry, or a seafood
dish that is generally a dry fry. Pepper water should always be of a watery consistency. Many
people like to drink a cup of pepper water after a meal since it aids in digestion.

Mulligatawny Soup was actually the anglicized version of the Tamil “Melligu -Thani”. (“Melligu”
meaning pepper and “Thani” meaning water). As the name suggests it was originally Pepper
Water.

Bombay Duck is not a Duck. 'Duck' is a slang for Hindi word 'Dak'. Dak in Hindi stands for
mail. Bombay duck is a small fish normally called as Bumla found near the piers of Bombay.
The fish is scaled, cleaned, filleted as strips, salted and dried. After it is dried, it has very strong
and distinct fishy odor. In an air tight jar, it can be stored indefinitely. British could not say
Bumla, so they called it Bombay Dak, referring to the smell of the Bombay Mail. The fish was not
transported by train. The mail was transported by train, the mail would gather fishy smell from
the area where the mail was loaded.

Jalfrezi: During the Raj, British created this method of reheating left-over. One may credit the
Governor General for the state of Bengal, Lord Marcus Sandys who enjoyed spicy Indian foods.
He is also credited with converting Tamarind/ Jaggery Chutney into Worcestershire sauce. In
Bengal, 'Jhal' means spicy hot. Jhal led to Jal. Some historians have asserted that Frezi is
derived from the Urdu word 'Parhezi', Parhezi is a person with discriminating taste. The context
appears to be somewhat wrong, Parhezi does not eat food that may be harmful to health. Some
believe it is just a slang for 'Fried, zee!"; where, zee is Urdu word to emphasize on the
instruction to fry.

As the time passed, Indian restaurants adapted the method to make stir-fry with marinated
meats. All Jalfrezi dishes have visible: onions, bell pepper, tomatoes, and Serrano. Nowadays,
the meats not be leftovers, precooked, or even marinated. An assortment of vegetables can also
be used instead.

Did Worcestershire sauce originate in India? Yes! Worcestershire sauce is based on a

Chutney in Bengal

History shows that during British Raaj, there was a Governor General for the state of Bengal,
Lord Marcus Sandys who enjoyed a Bengali chutney on his fish. The chutney was made
with Tamarind, Onions, Garlic, Ginger, Salt, Cayenne Pepper, Sugar cane jaggery,
Raisins, Dried Dates, Cinnamon, Cardamom and Cloves. He ordered a batch to take home
in 1835 along with the recipe. His home was in Shire, Worcester. By the time the ship arrived,
and the Governor took the delivery, the chutney had turned in to an aromatic vinegar. He hired
two chemists Lea and Perrin. They took the recipe and made a batch. The pungent aroma was
too severe for their liking. However, they let it age for three months to emulate time in the ship.
Again the chutney turned into an aromatic vinegar. They made a few modifications. They added
soy sauce as a base and vinegar. They added Anchovies, since the chutney was originally made
to be served on fish. They replaced Jaggery, Raisins and Dates with molasses. After these
modifications, they let it ferment. Further adjustments were made to finally produce the
"Worcester sauce" and now marketed as "Worcestershire sauce".

Similar formulas are used in United States to create Steak sauces, except there are no
Anchovies. The Steak sauces are NOT aged, but cooked to make them more pungent. Tomato
purees are also added when making Steak sauces.
So, now WE have it.

If it is raw, its a Chinch-Gur Chutney.

If its fermented, its a Worcestershire Sauce.
If its cooked, its a Steak Sauce.