The first appearance of curry on a menu was at the Norris Street Coffee House, Haymarket, London in 1773. By 1784 curry and rice had become house specialities in some fashionable restaurants in London’s Piccadilly.

Hannah Glasse’s, 1774 book, Art of Cookery Made Plain and Easy, contained a recipe ‘to make curry the Indian way’, as well as making ‘a pellow’ (pilau).