Cooking for our Queen in United Kingdom & Ireland: Cooking & Baking Posted June 1, 2006 I think this concept of trying to quantify what British Cooking means is a bit like trying to define a dog. I mean everybody recognises a dog when they see one but trying to find a short definition that fits all breeds is, er, tricky. I don't think we can rule out any dish just because it contains imported or non-native ingredients, as Raj says we have been importing and using spices for centuries, although I might qualify this by restricting it to ingredients which are commonly available in general or are specific to a particular area. So that allows laver bread (specific), passion fruit (general) but rules out soft-shell crab (non-specific and rare). I suppose one possible thought for "typical" is what would be served in a bourgeois or "middle class" British restaurant. So you might get some interesting spicing and elements of "fusion" cooking in the better ones but you wouldn't get anything as full-on Indian as Tandoori chicken and some of the other elements so ably showcased by Atul. So Indian influence is fine, remember Coronation Chicken, but Atul's cooking is not Indian influenced British, it's British influenced Indian.