Introducing Atlanta’s first Anglo-Indian Restaurant, conveniently placed in the heart of Midtown Atlanta on Peachtree St. - within the Metropolis Condominiums. 

Our inspiration started a few hundred years ago...

When Americans think of English food, they might call to mind fish and chips, or perhaps a steaming shepherd’s pie with mushy peas on the side. But England’s most popular food isn’t chips, scones or crumpets—it’s chicken tikka masala! Indian cuisine has been at the heart of the British food scene ever since the East India Company first barged onto the subcontinent in the mid-18th century. From cocktails and beers to kebabs and curries, the influence is felt everywhere.
 
The British crown had a commercial presence in India beginning in 1612 and established a trade monopoly there by the mid-1700s. This meant that thousands of Brits lived in sweltering India, hankering for the foods and beverages of home. In the 1800s, thirsty colonists despaired when beer spoiled during long, hot trips across the ocean in cargo bays. Resourceful British brewers compensated for the harsh conditions of the voyage by adding more hops, using a natural preservation method that also resulted in a delightful drink. Our modern-day India Pale Ales, or IPAs, descend from this practice.
Beer isn’t the only beverage to benefit from a passage to India: Gin and Tonics also owe their existence to British colonialism. While the British East India Company wasn’t the first to realize the anti-malarial properties of quinine (that distinction belongs to the Romans), they were the first to drink it in cocktail form. As early as 1825, British officers began combining their daily doses of medicinal Quinine syrup and decidedly non-medicinal Gin into one pleasant beverage, covering up the bitter Quinine taste with lime and sugar.
The Indian influence doesn’t stop with drinks. Chutneys, curries, rice dishes, and all manner of Indian bread products have become fixtures of British cuisine. In the Victorian age, a craze for all things curry overtook England. Curry houses were fashionable, and in 1861 Isabella Beeton included a recipe for curry powder in her landmark “Book of Household Management.” This infatuation with a cuisine so different from the standard roast and pudding fare may seem surprising—until you consider the warming effect of a steaming bowl of spicy curry on a cheerless soul in dismal London.’

Grand Opening

Our Grand Opening will be November 2017. A preview of our menu will also be featured at Taste of Atlanta™ on Saturday October 21st and Sunday October 22nd. 
Use PROMO CODE: blueindia at checkout.
For additional information, please visit our Facebook page: @BlueIndiaATL
For information regarding Taste of Atlanta™, please visit: tasteofatlanta.com
SOURCE
Title: A Spot of Curry: Anglo-Indian Cuisine
Date: April 26, 2013
Author: Stephanie Butler
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