British food in the 18th century was far more complex, multicultural, and flavorful than the popular image of bland dishes like jellied eels or overcooked vegetables suggests. Historical research, including the book The King's Dinner by Adam Crymble and Sarah Fox, shows that the reputation of British cuisine was more heavily influenced by wartime rationing in the 20th century than by the actual quality of food in earlier times. During the reign of King George III (1760–1820), Britain's growing global influence was reflected in a diverse and evolving culinary landscape. Vegetables were a staple in the royal diet, as seen in the monthly account books from King George III's household at Kew (1794–99), which recorded the purchase of 32 different types of vegetables and fruits. These included both familiar items like samphire, cabbage, and artichokes, and newer imports such as broccoli from Italy, potatoes from the Americas, and cucumbers from Asia. This variety highlights the increasing availability of global ingredients in Britain during the 18th century. European influences were also prominent in royal meals. King George III, the first Hanover monarch born in England, and his wife, Charlotte of Mecklenburg-Strelitz, had a diet that reflected German culinary traditions, with a focus on fish and vegetables. The presence of migrants fleeing religious persecution or the French Revolution further diversified the European flavors in Britain. Even during the Napoleonic Wars, British society embraced French cuisine, and a wide range of European imports, such as smoked sausages, reindeer, Parmesan cheese, and olives, were available in London. Restaurants like the Four Nations in Soho offered dishes from Germany, Italy, France, and England, illustrating the multicultural nature of the era. Indian food also began to influence British cuisine in the 18th century, largely due to the return of East India Company employees. Recipes for Indian-style curries appeared in cookbooks, and the Hindostanee Coffee House in Brighton, run by Indian immigrant Deen Mahomet, served Indian-style food. While the royal family may not have regularly consumed curries, Indian-style pickles, such as "mango cucumber," were popular. The Prince Regent was served pullet with India pickle on at least one occasion, and by 1800, such items were available from specialist warehouses. This shows the gradual integration of Indian flavors into British culinary traditions.