Anglo-Indian cuisine

spice mix

Vindaloo is a curry dish known globally in its British form as a staple of curry houses and Indian restaurants, specifically a fiery, spicy dish that can be made with a choice of meats. Vindaloo's name derives from the famous Portuguese Goan dish ''carne de vinha d'alhos (meat with garlic vinegar) or vindalho'', made with pork.

Korma, kurma, qorma or qurma (; ; ; ; ) is a curry dish originating in the Indian subcontinent influenced by Mughlai cuisine, versions of which later were modified to Anglo-Indian and then to British tastes. It consists of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. The flavours of kormas are less intense than those of meat-containing dishes, and the fragrances more aromatic.

Kedgeree (or occasionally ) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas.

Mulligatawny () is a soup which originated from in Tamil cuisine, though much transformed during its adoption into Anglo-Indian cuisine. The name originates from the Tamil words ( 'black pepper'), and (, 'water'); literally, "pepper-water".

fusion of Indian and British cuisine

curried chicken and rice dish in the Southern US; a mild stew of browned chicken pieces, onions, and curry powder with almonds and raisins or currants over rice

Indian curry dish