The word ‘Curry’ originates from the Tamil ‘Kari’ thick gravy used with rice. As per historians, back in the 18th century, the curry was introduced by British officers along with Indian chefs. In no time, British officers' love for curry grew rapidly, prompting Indian merchants to manufacture Garam Masala powder for the English officers to take back home. The British also sold these homemade masala powders to others, making the new fusion of cooking styles more popular.

Though England as a country has its own different cuisine, its old-age ties with India and love for Indian spices have helped sensationalize Indian food in the UK. The quip that Britain's national meal is Chicken Tikka Masala, not Fish and Chips, speaks eloquently about the influence of Indian cuisine here.

On top of curry dishes, additional national favorites, including bread curries and rice meals, are prepared in households all over India. Biryanis, Pulaos, Butter Chicken, Chicken Rogan Josh, Tandoori naans, and other classic Indian cuisines are also available. In Britain today, there are many different cuisines, with more complex interpretations of these cuisines gaining center stage, as evidenced by the surge in popularity of Bangladeshi and Pakistani cuisine. Though most people identify Indian cuisine with South Asia, the UK has its own distinctive take on it that honors its varied history and culture.