Curried Eggs

During the years of the Raj, many local culinary concepts came to be adopted by British households. The memsahibs, the British wives of the men serving in the tropical subcontinent, would attempt to get Indian cooks to make dishes in the Anglo-French style so prevalent at home but, inevitably, spices and other less familiar ingredients would creep in. The taste for these adaptations was acquired, and brought back to Britain, where Mrs Beeton was to devote a whole chapter in