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Chicken Tikka Masala was named the “British National Dish” in 2001 by Robin Cook, Britain's Foreign Secretary.

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A survey held in 2007 revealed that more than 1200 Indian food products have been introduced in the United States since 2000

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Curry Powder was intended by the British Raj in Madras India. They made this spice mixture in a an attempt to bring the flavor so fIndia back home, without having to bring hundreds of individual spices.

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It is most commonly believed that Chicken Tikka Masala originated in British based, Indian restaurants owned and cooked in by Bangladeshi chefs. A well-known story goes that a British diner at an Indian restaurant, sometime in the 1960s, was not satisfied by his Chicken Tikka because it was too dry and demanded a better dish. When it was sent back to the kitchen, the chef is rumored to have tossed in a can of Campbell’s tomato soup, sprinkled some spices over top, and added in a dollop of Indian yogurt to the dish and sent it back to the customer who loved the new version.

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Contrary to popular belief, not all Indian dishes are called “Curry”. Actually, Indians tend to give their dishes specific names like Korma, Channa Masala, ect. "Curry is a catch-all term," says Dr Lizzie Collingham, author of Curry: A Tale of Cooks and Conquerors. "It's easy shorthand for 'what Indians eat'."

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Gaggan Anand, known as the “world’s best” Indian chef, has been getting a ton of attention in the past few years for his nontraditional take on the cuisine. Gaggan opened an Indian restaurant in Singapore serving Indian cuisine reinvigorated by molecular techniques. When describing his food he calls it “progressive Indian” a nod to the progressive rock he listened to while conceptualizing his ideas for the restaurant.

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Like curry powder, many of the curries and dishes that can be found on today’s Indian restaurant menus, not just in the United Kingdom, but also around the world, are actually British inventions.

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The British excitement for all things Indian spread to the large middle class over the course of the 19th Century. "Queen Victoria made it very fashionable, as she had an Indian staff who cooked Indian food every day," says Mr. Day.

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The history of modern Indian cuisine dates back to 1858 when the British government took over India from the East India Company. While the British were in power, they fell in love with the local food and cuisine.

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After curries popped up on some menus for years, finally, the first dedicated Indian Restaurant opened in London. The Hindustani Coffee House was opened by Sake Dean Mahomed to cater to the nobility.