Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
27/01/2026
Dunking a biscuit into your chai might feel very normal to you, but did you know the concept of biscuits was brought to India by the British? Along with railways, bureaucracy, and cricket, the British also brought the art of baking with them to India. This article looks at the baking techniques and bakery items and culture that have become so common in India now. Dive deeper to know more.
Baking was not a part of the Indian cooking tradition before the entry of the British. Indian style relied more on open fire methods like chulhas and steamers. The only known form of bread was rotis, parathas, and puris, and the concept of leavened, oven-baked bread was not known to India till the colonial rule.
The British introduced wheat-based loaves, sponge cakes, biscuits, and puddings to India, many of which were served in clubs, army messes, and railway refreshment rooms. But India, as it always does, found a way to make these new foods its own. Local bakeries began to emerge near cantonments, producing bread and cakes suited to British tastes, yet slowly adapting them for Indian palates. Read this article to understand how the baking culture started in India and how it evolved gradually.
The oven was a novelty in 18th and 19th-century India, brought by the British. It had structure and represented modernity as opposed to India’s fire-based cooking. Early Anglo-Indian households learned to bake bread and cakes using makeshift clay or iron ovens, which were often fuelled by coal or wood. Goa, which was already exposed to European influences under the Portuguese, became an early adopter of the baking culture. Bakeries known as poder shops used traditional wood-fired ovens to bake pao (bread) for both colonial officers and local households. In Bengal, Christian families began baking cakes for Christmas, using recipes shared through missionary schools. The spread of the oven marked a turning point in India’s culinary landscape; it changed not only the way people cooked but also how they thought about food preservation, portability, and trade.
Under British rule, baked goods transitioned from luxury to necessity. Bread became a staple in Anglo-Indian homes and colonial institutions. Local bakeries learned to make white bread, milk bread, and buns, which found their way into Indian breakfasts alongside butter and jam. Biscuits and rusks, which were the perfect companions to British tea, quickly won the hearts of the Indian public. Bakers infused them with local twists, introducing flavours like cardamom, jeera (cumin), and coconut. These creations bridged the gap between colonial and indigenous tastes, giving birth to India’s iconic bakery snacks, from khari biscuits to elaichi rusks.
The Anglo-Indian community became the cultural link between European baking and Indian adaptation. Their kitchens often featured British-style puddings, pastries, and fruit cakes, but with local ingredients. Candied papaya replaced currants; jaggery was used instead of brown sugar; spices like nutmeg, clove, and cinnamon were also added for warmth. Holiday celebrations and church feasts became occasions for these bakes. The Christmas plum cake, baked across Indian cities from Trivandrum to Kolkata, remains one of the clearest examples of this cultural mix.
By the early 20th century, bakeries had become a permanent thing in colonial towns. Places like Kolkata, Pune, and Shimla saw an explosion of bakery establishments catering to both European officers and local elites. Bakeries such as Nahoum’s (est. 1902, Kolkata) and Kayani Bakery (est. 1955, Pune) became institutions that preserved old British recipes while mixing them with Indian personality.
Meanwhile, in western India, Irani cafés introduced by Parsi immigrants carried the torch forward. These cafés served British-inspired baked goods like sponge cakes, mawa puffs, and brun maska, but the settings were uniquely Indian; bustling, affordable, and democratic. Over cups of Irani chai and plates of flaky pastries, the colonial and the contemporary continued to meet.
While British baking relied on refined flour, butter, and eggs, Indian bakers soon began experimenting with what they had. Vegetable fats (like vanaspati) substituted butter, jaggery replaced sugar, and seasonal fruits replaced imported berries. Techniques like creaming and folding were retained, but recipes were adapted for the tropical climate and local taste preferences.
Over time, Indian bakeries produced recipes that balanced the European method with Indian memory. This resulted in timeless treats like tutti-frutti cakes, coconut macaroons, and cream rolls that still dominate local shops and tea stalls.
Although the British introduced the oven, India gave it a character. Over centuries, baking became a daily thing in Indian’s lives. The loaves, biscuits, and cakes that once were a symbol of empire have now become a space of comfort, community, and creativity.
