Hidden British Food Traditions Still Thriving Today. Beyond Afternoon Tea, The Lesser-Known British Food Traditions are Still Alive. People frequently think of afternoon tea when they think about British culinary customs. Fine dinnerware, warm scones, and delicate sandwiches provide the ideal atmosphere of sophistication. But British cooking is much more than this traditional practice. Many obscure yet enduring culinary customs are still practiced in the United Kingdom. While some have undergone contemporary modifications, others are centuries old. British cuisine is full of surprises, from robust regional cuisine to peculiar traditions.
Hidden British Food Traditions Still Thriving Today:
At Paro Indian Covent Garden, we honour London’s longstanding culinary traditions in addition to the rich legacy of Indian cuisine. Located in the centre of Covent Garden, we witness the daily fusion of cuisine and history. We respect the ancient British culinary customs that continue to influence London’s thriving eating scene, even if Indian cuisine predominates in our kitchen.
1. Pie and Mash – London’s Working-Class Comfort Food
Pie and mash was the preferred dinner of London’s working class prior to fish and chips taking centre stage. A beef pie topped with creamy mashed potatoes and a unique parsley liquor sauce, this meal dates back to the 19th century.
Pie and mash establishments continue to provide robust meat-filled pastry, even if eel pies are becoming less common. Many of these old stores still use the original recipes, such as London’s M. Manze. This meal provides a true sense of old London because of its cosy flavours and rich history.
At Paro, we recognise the importance of hearty, slow-cooked comfort food in many cultures. Similar to how pie and mash soothe the soul, our creamy Bangali Dal or rich lamb rogan josh provide the same gratifying experience with an Indian twist.
2. The Sunday Roast – More Than Just a Meal
A Sunday roast is a British tradition that is more than just food. Every Sunday afternoon, families and friends join together to eat roast beef, poultry, lamb or pork with Yorkshire pudding, veggies, gravy and crispy roast potatoes.
This custom began in the 15th century when, after church, British households would gently roast meat in their fireplaces. Sunday roasts are become a popular weekend tradition in taverns and restaurants all around the United Kingdom.
We at Paro know how much fun a long, leisurely Sunday supper can be. Indian families meet together over freshly baked naan, tandoori feasts, and slow-cooked curries, whereas British families get together for roast dinners. Both cultures have a passion for food that unites them, whether it’s a sizzling Tandoori chicken or a roast lamb chops.
3. Black Pudding – A Bold Breakfast Tradition
Pork blood, fat and grains are combined to make black pudding, a kind of blood sausage. Black pudding has been a staple of the British breakfast for generations, despite the fact that some people may find the concept strange.
Black pudding isn’t a staple in Indian cooking, but spiced meat dishes like keema (beef or lamb curry) play a similar part in filling breakfasts. Similar to how the British enjoy black pudding with a hearty English breakfast, many Indian households enjoy Keema with fluffy naan or parathas.
4. Haggis – Scotland’s National Dish with a Story
Haggis, the most well-known food in Scotland, is a distinctive and tasty pudding prepared from the heart, liver and lungs of sheep, combined with oats, suet and spices, and then wrapped in a sheep’s stomach. For generations, it has been a mainstay of Scottish culture, commemorated annually on January 25th, Burns Night.
We appreciate how this meal, like many others in Indian cuisine, honours nose-to-tail cooking, even though Paro Indian doesn’t serve haggis. Every component of the animal is employed in Indian cooking, from bone marrow-infused broths to delectably spicy curries cooked with offal. Both Indian and British cuisines place a high importance on the idea of minimising waste and respecting ingredients.
5. Potted Shrimps – A Coastal Classic
Despite not being well-known outside of the UK, potted prawns have a unique place in British culinary history. Small brown prawns preserved in clarified butter and seasoned with pepper and nutmeg make up this Lancashire speciality. Prior to refrigeration, this technique assisted in preserving fish.
We at Paro value the passion for pickled and preserved foods. Indian cuisine has a long history of pickling meats, vegetables and shellfish to improve their flavour and prolong their shelf life, much like potted prawns. The same is true with our spicy, sour achars (Indian pickles), which preserve and enhance flavour.
6. The Ploughman’s Lunch – Simple Yet Iconic
A Ploughman’s Lunch is a simple, rustic meal that typically includes cold meats, cheese, bread, pickles, and ale. Although this meal dates back to the Middle Ages, it gained popularity as a pub favourite in the 1960s.
Indian food also adheres to the idea of a well-balanced meal with flavours that are straightforward but powerful. Similar to a ploughman’s lunch, the Thalis we serve at Paro consist of a selection of modest dishes, bread, and pickles. In a single meal, both customs value diversity, texture, and strong flavours.
7. Pork Pies – The Perfect Snack
For generations, pork pies have been a mainstay of pub lunches and picnics throughout Britain. These little pies, which have their origins in Melton Mowbray, are made with seasoned pork and have a crunchy, golden crust. Pork pies are the ideal grab-and-go snack because they are consumed cold, as opposed to hot, as is customary.
Handheld, portable snacks are popular in Indian cuisine. Our spinach cheese on Rolls and Samosas at Paro provide a comparable on-the-go experience. Similar to how pork pies are best eaten cold, samosas retain their flavour even when consumed at room temperature.
Conclusion: British & Indian Traditions Meet in Covent Garden
Afternoon tea is just one aspect of British culinary customs. These lesser-known recipes, which range from filling Sunday roasts to oddball regional specialities, have endured over time. While some have stayed loyal to their historical roots, many have adjusted to contemporary sensibilities.
We honour London’s varied culinary traditions at Paro Indian Covent Garden. We follow the long-standing customs of British cooking while serving the robust flavours and vibrant spices of India. There are more similarities between Indian and British culinary traditions than you might imagine, whether it’s a fondness for delectable pickles, slow-cooked meals, or cosy portable snacks.
Thus, the next time you’re in Covent Garden, spend some time discovering the rich world of Indian flavours as well as the ancient British culinary customs. Every bite of Paro’s slow-cooked Indian curry or traditional Sunday roast will transport you back in time to centuries of culinary tradition.
We cordially invite you to experience the finest Indian food at Paro Indian Covent Garden while taking in London’s diverse culinary scene. Indian cuisine has influenced the city’s varied eating scene in the same way that British culinary customs have changed throughout time. Therefore, Covent Garden has something to offer everyone, regardless of your preference for aromatic Indian biryanis or classic British pies.
Explore Paro, one of London’s most fascinating culinary places, to see how history, culture, and flavours converge!
