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Literature Research Review
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Greenberg, M. T., Weissberg, R. P., O’Brien, M.
U., Zins, J. E., Fredericks, L., Resnik, H., & Elias, pdfviewer/pdfviewer?
M. J. (2003). Enhancing school-based prevention vid=3&sid=bf7dbe23-d95c-412e-90f9-
and youth development through coordinated
social, emotional, and academic learning. The
American Psychologist, 58(6–7).
Holkar, S. D. (1976). Fit for a
Maharaja. Saturday Evening Post, 248(6), 18–
110.
Hopley, C. (1999). Anglo-Indian food. British
Heritage, 20(3), 8.
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Notes from article (summarized in YOUR OWN
WORDS):
 Incorporate health promotion and youth
development
 Environment focused interventions
 Strengthen teacher practices
 Increase family involvement
 Establish small support units for students
 Target specific problems like substance use and
violence
 Adaptation of traditional Indian cooking methods
to modern tools like stand mixers and blenders
 Clears misconceptions of all Indian food being
spicy or unhealthy, introduces simple dishes
 Different regions have different flavors
 Author received recipes and cooking tips from
royalty
 British interest in Indian food dates back to the
establishment of the East India Company in 1608
 Bangladeshi immigrants in England played a
large role in popularizing Indian food
 British people started adopting Indian cooking
techniques, resulting in Anglo-Indian fusion
 British derived the word “curry” from the Tamil
word “kari,” which led to the development of curry
powder
 Indian restaurants in England have popularized
dishes like chicken tikka masala, a very popular
Anglo-Indian dish

Hopley, C. (2014). Let’s Go for a Curry! British
Heritage, 35(3), 40–43.
Kliman, T. (2014). Master the World’s Greatest
Comfort Food. Men’s Health, 29(10), 71–74.
Zachariah, T. J. (2020). Major Indian spices- An
introspection on variability in quality. Journal of
Spices & Aromatic Crops, 29(1), 1–20.
https://doi-org.bc.idm.oclc.org/10.25081/josac.20
20.v29.i1.6331
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 Chicken tikka masala became the UK’s most
popular dish due to widespread availability in
Indian restaurants, pubs, and supermarkets
 Chicken tikka masala originated in the 1970’s
 British curries often feature meat or fish
submerged in a rich sauce, which was derived
from traditional Indian dry curries
 Other popular British curries include balti curries,
korma curries, phaal curries, tandoori curries, and
vindaloo curries
 Cooking Indian food at home is challenging but
rewarding
 Seek out “secret weapons” like paneer and
channa masala
 Bloom spices in hot oil
 Use onion, ginger, and garlic as a base in
everything you make
 Enhance flavors with garam masala and cilantro
 Meat serves as a vessel for delivering flavor
 Balance your plate with equal parts curry and
naan/, rice, roti, etc.
 In India, spices have contributed to culinary,
medicinal, and industrial sectors
 Spices can be derived from leaves, buds, bark,
rhizomes, berries, seeds, and flower stigmas
 Can be used fresh, dried, whole, chopped, or
ground
 Rich in proteins, fibers, sugars, essential oils, and
minerals
 Major spices used in Indian cooking include black
pepper, cardamom, ginger, turmeric, and
cinnamon
 Black pepper caries strong pungency and
CLC / CAPSTONE RESEARCH LITERATURE REVIEW

essential oils
 Ginger exhibits antioxidant and anti-inflammatory
properties
 Cardamom has a distinct aroma
 Turmeric has therapeutic benefits
 Cinnamon possesses volatile oils