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<\/a>Sweet, stretchy bread cooked in a sort of kiln.<\/p><\/div>\n
Indian food (or ‘a curry’) has been engineered in Britain over the past fifty or so years to suit the tastes of the gravy-loving, lager-imbibing, Northern European palate. This has been done with such great success that a particular dish, Chicken Tikka Masalla<\/a>, has become somewhat of a national dish served during an evening of refreshments<\/a> and merriment<\/a>.<\/p>\n Poppadoms: Giant Indian Crisps.<\/p><\/div>\n Indian restaurants are\u00a0as common in Britain as Chinese restaurants are in the U.S. Pretty much every town has at least one and many of them deliver. An odd thing about them is that, even though the majority of Indian restaurants are not part of a chain, they have eerily similar menus. Even restaurants that purport to serve food from the opposite edges of the Indian subcontinent will have a ninety percent overlap and maybe just a ‘specials’ section with that region’s unique food. Apart from trendy places that are aiming at ‘authenticity’, I can confidently order my\u00a0six or seven favourite items with confidence that the waiter won’t say ‘Bombay Potatoes???’<\/a><\/p>\n<\/a>