Indian food has become as quintessentially British as a Sunday roast. From aromatic curries simmering in restaurants to ready-made meals in supermarket aisles, the growth of Indian cuisine in the UK is an extraordinary story of cultural exchange, innovation, and adaptation. What began as a culinary introduction brought over by Indian immigrants has evolved into a national obsession, creating a multi-billion-pound industry that continues to shape the UK’s culinary identity.
Roots in Empire and Immigration
The story of Indian food in the UK is deeply entwined with history, stretching back to the days of the British Empire in India. During the 18th and 19th centuries, British officers and administrators stationed in India were introduced to the rich and diverse flavours of Indian cooking. These culinary experiences returned with them, sparking an appetite for dishes like kedgeree, mulligatawny soup, and spiced chutneys, which were adapted for British palates.
The first Indian restaurant in the UK, the Hindoostanee Coffee House, was established in London in 1810 by Sake Dean Mahomed, an Indian entrepreneur. Though short-lived, it marked the beginning of a love affair between Britain and Indian food. Over the following decades, as Indian merchants and seamen settled in British port cities, they opened small curry houses catering to their own communities and the adventurous locals.
The post-World War II era saw a significant wave of Indian immigration, driven by the need for labour in Britain’s rebuilding efforts and the decolonization of the Indian subcontinent.
With this migration came the establishment of family-run Indian restaurants, particularly in urban centres like London, Birmingham, Manchester, and Leicester.
Initially aimed at serving the Indian and South Asian diaspora, these restaurants quickly began attracting a broader clientele, introducing Britons to dishes like tandoori chicken and rogan josh.
The Curry Boom
The late 20th century marked the golden age of Indian food in the UK. By the 1970s and 1980s, 'going for a curry' had become a national pastime. The widespread popularity of dishes like chicken tikka masala—a British invention inspired by Indian cooking—cemented the cuisine’s mainstream appeal. This dish, often called “Britain’s national dish,” epitomised the adaptation of Indian flavours to suit British tastes, combining creamy, tangy sauces with a mild spice profile.
Indian restaurants flourished during this time, particularly those run by Bangladeshi families who dominated the curry house scene. High streets across the country became home to vibrant Indian eateries, ranging from casual takeaways to sit-down establishments with elaborate menus. The cuisine’s accessibility, affordability, and robust flavours made it a hit with a nation seeking exotic yet comforting food.
Indian food also benefited from Britain’s pub culture, as spicy curries became the perfect accompaniment to a pint of beer. This era saw the rise of dishes like balti, a specialty from Birmingham that emphasized communal eating and customisable spice levels, and vindaloo, a fiery curry that became synonymous with culinary bravado.
Reinvention and Diversification
By the early 2000s, Indian food in the UK underwent a transformation. As Britons became more adventurous and travelled extensively, their tastes evolved, and they began seeking authenticity and regional diversity. The stereotype of Indian cuisine as 'just curry' began to fade as diners discovered the vast differences between the cuisines of Punjab, Kerala, Gujarat, and Bengal, among others.
High-end Indian dining gained prominence during this period, with chefs like Atul Kochhar, Vineet Bhatia, and Asma Khan elevating the cuisine to new heights. Michelin-starred restaurants such as Tamarind and Gymkhana showcased refined techniques and innovative takes on traditional dishes, introducing diners to a more nuanced understanding of Indian flavours.
At the same time, the street food movement brought regional Indian specialties like chaat, dosas, and kati rolls into the spotlight. Casual eateries and food trucks began serving these vibrant dishes, offering a taste of India’s bustling street markets to British customers. Chains like Dishoom, inspired by the Irani cafés of Bombay, became immensely popular for their blend of nostalgic charm and contemporary flair.
The Home Cooking Revolution
The availability of Indian ingredients and spices in British supermarkets has also fuelled the growth of Indian food. From jars of mango chutney to packs of garam masala, these once-exotic items are now pantry staples in many British homes. The popularity of cooking shows and celebrity chefs like Madhur Jaffrey and Anjum Anand introduced a generation of home cooks to Indian recipes, making the cuisine more accessible and less intimidating.
This trend has only accelerated in recent years, with the rise of meal kits and online grocery services that deliver pre-measured ingredients for Indian dishes straight to customers’ doors. Combined with the proliferation of YouTube tutorials and social media influencers sharing Indian recipes, the barriers to cooking Indian food at home have never been lower.
Challenges and Opportunities
While Indian food has become a beloved part of British culture, the industry faces challenges. Traditional curry houses, many of which are family-run, have been hit hard by rising costs, labour shortages, and changing dining habits.
Younger generations are increasingly drawn to fast-casual concepts and modern fusion eateries, leaving traditional restaurants struggling to compete.
However, this evolution also presents opportunities. As the British palate becomes more sophisticated, there is growing demand for regional specialties and plant-based options, both of which are well-represented in Indian cuisine. From jackfruit biryani to vegan paneer alternatives, Indian food continues to adapt to contemporary trends while staying true to its roots.
A Lasting Legacy
The rise of Indian food in the UK is a testament to its enduring appeal and the deep cultural ties between the two nations. From its humble beginnings in immigrant communities to its current status as a mainstream favourite, Indian cuisine has shaped—and been shaped by—British tastes.
Today, it is impossible to imagine British food culture without the vibrant flavours of India.
As Indian cuisine continues to evolve, it serves as a reminder of the power of food to bridge cultures and create shared experiences.
Whether it’s a humble takeaway curry or an elegant tasting menu, the influence of Indian food in the UK is both profound and lasting, reflecting a story of migration, innovation, and, above all, the universal love of good food.
