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A Brief History of Indian Caterers

Mukul Kumar Sharma

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We cannot deny the subtle references of Indian cuisines found in the UK catering system. It leads back to the 17th century when they settled down and focused on Indian colonization. It was 1612 when the British came to India for the first time as the East India Company and landed in Surat.

This was the first invocation that led to the change of cuisines in both the cultures. The first impact of the Indian food was marked at Hindustani Coffee House, London where the cuisine was made available in around 1809. Slowly, the taste of a new genre floated across the regions, so the demand grew and hence the business.

After the declaration of independence, the Indian chefs immigrated to London with their families in search of new job opportunities and a better life. This gave a sudden push; a new stimuli. The first Indian restaurant as recorded in UK was the Salut e Hind. The fifties and the sixties era brought a sudden rush with the introduction of tandoors in London.

The vastness of the Indian population brought along the competition and hence the need of reducing the rates. The Taj International Hotels by Adi Modi put forward another entire chapter in the history of Indian caterers. They started branching out from London to the suburbs. Even today they stand still with numerous catering services which can be accessed online and also over the telephones.

Today, the scenario has taken an elevating turn with some British customers interested in arranging their wedding occasions in the Indian extravagant way, not just with the food but also the decor. It gives them the sense of uniqueness, and helps them to keep it as a niche in the memory lane. Plus, the population of Indian in UK has risen to the extent that Indian caterers are inevitable part of the foreign land.

The varieties of palate are many, with each authentic item for the meat lovers to vegetarians. You just cannot avoid the exotic flavours and the mouth-watering dishes. The Punjabi plates are spicy with loads of fat and ghee. The north Indian foods are famous for its tangy appeal. Yet the south Indian brings along the excessive use of tamarind.

Though as the times passes by, the food does not maintain the same authenticity as of the mother land. Yet, the reputation of the Indian caterers as perfectionists remains unadulterated.


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