British palates were not used to Indian spices, and the early recipes are more like gently flavoured meaty stews, laden with turmeric, ginger and galangale, with cayenne for a hit.

英国人不习惯印度香料的口味，早期的食谱更像是味道温和的炖肉，加入了姜黄、生姜和高良姜，还加入了辣椒。