It's a combination of many things. Every cuisine (everywhere) is essentially based on what is/was grown and seasonably available locally. Obviously, the British isles traditionally lacked that variety available to the historical cooks/chefs unlike France and Italy. But, because of the empire, it ended up having access to more world cuisine styles but, because many ingredients couldn't be grown locally, that didn't really translate/be incorporated into 'local' cuisine. I'm sure that there are plenty of recipes using traditional ingredients that simply fell out of style too long ago that they simply vanished. I have no idea what the cooking scene is in there but maybe some cooks should look at those old recipes. People everywhere would just not eat the same thing over and over and over again all their lives; every mundane meal would have been "spruced up" for variety's sake.
Chicken Tika Masala is thought to have been invented in either Glasgow or Birmingham, not London
Thanks for that information
It's a combination of many things. Every cuisine (everywhere) is essentially based on what is/was grown and seasonably available locally. Obviously, the British isles traditionally lacked that variety available to the historical cooks/chefs unlike France and Italy. But, because of the empire, it ended up having access to more world cuisine styles but, because many ingredients couldn't be grown locally, that didn't really translate/be incorporated into 'local' cuisine. I'm sure that there are plenty of recipes using traditional ingredients that simply fell out of style too long ago that they simply vanished. I have no idea what the cooking scene is in there but maybe some cooks should look at those old recipes. People everywhere would just not eat the same thing over and over and over again all their lives; every mundane meal would have been "spruced up" for variety's sake.
It's chicken tikkA masala, not tikki...