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British Indian Cooking during Raj

The British Raaj lasted from 1860 AD to 1947 AD. What is the major contribution of British to Indian Cuisine?

Jalfrezi cooking method was developed for the British What is Jalfrezi?. At the end of the Raj, Indian restaurant in UK developed Tikka Masala What is Tikka Masala?. British adopted Malai as clotted cream for 'Bread and Butter Pudding' and for tea. What is Malai, Clotted cream, Devonshire cream?  Vindaloo was developed during Raj, but introduced by the Portuguese.