Whatever the truth, ‘curry’ was rapidly adopted in Britain. In 1747 Hannah Glasse produced the first known recipe for modern ‘currey’ in Glasse’s Art of Cookery and by 1773 at least one London Coffee House had curry on the menu. In 1791 Stephana Malcom, the grandaughter of the Laird of Craig included a curry recipe she called Chicken Topperfield plus Currypowder, Chutnies and Mulligatawny soup as recorded in ‘In The Lairds Kitchen, Three Hundred Years of Food in Scotland’.

Around the same time the word "consumer" began to appear which, conversely, was not originally an English word as one might think, but derived from 'Khansaman', the title of the house steward - the chief table servant and purchaser as well as provider of all food in Anglo-Indian households.

In 1780 the first commercial curry powder appeared and in 1846 its fame was assured when William Makepeace Thackeray wrote a ‘Poem to Curry’ in his ‘ Kitchen Melodies’.