• Whilst trading with Tamil merchants in India, the British walas were introduced to Kari, a thin, soup like spicy sauce, which they picked up as ‘curry.’ Spice blends for cooking this dish were exported to Britain. The fate of Indian food in Britain was sealed. From here on in, any Indian food would be described as ‘curry,’ probably with little expectation that it would go on to become one of the nation’s favourite foods.