Is there Chicken Tikka in SUBWAY sandwiches in the USA?

Is Chicken Tikka Masala worthy of being anointed the British National Dish?

• The humble chicken tikka (marinated, grilled boneless pieces of tender chicken) ended up being dunked in a sauce whose colour ranges from a pastel burnt orange to bright orange and got christened chicken tikka masala. It remains hotly debated whether the origins of this culinary delight are indeed South Asian or are they the imaginative recreation by the Brits, for the Brits, in good ol' Blighty. And does it deserve the moniker and right of place as Britain's National Dish? http://en.wikipedia.org/wiki/Chicken_tikka_masala

• Answer:

  A survey in the claimed that it is that country's most popular restaurant dish. The cross-cultural popularity of the dish in the UK led former Foreign Secretary Robin Cook http://en.wikipedia.org/wiki/Robin_Cook  to proclaim, in 2001, it as "a true British national dish." That quote was however is taken out of context, This is his full quote: "And it isn't just our economy that has been enriched by the arrival of new communities. Our lifestyles and cultural horizons have also been broadened in the process. This point is perhaps more readily understood by young Britons,who are more open to new influences and more likely to have been educated in a multi-ethnic environment. But it reaches into every aspect of our national life. Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The Masala sauce was added to satisfy the desire of British people to have their meat served in gravy. Coming to terms with multiculturalism as a positive force for our economy and society will have significant implications for our understanding of Britishness." As far as the question asking if Chicken Tikka Masala is worthy of being dubbed as Brittani's National Dish. I say sure, why not?  Supposedly, the dish was first created by a quick-thinking Bangladeshi chef at a London curry house. When a diner complained about a plate of Chicken Tikka, that had been left in the tandoor oven too long was too dry, the chef combined canned tomato soup with cream, added a few Indian spices, and poured it over the dried-out tikka. Even though I say why not, if I were a Btitish citizen I would want a dish with more of a national identity like Roast Beef with Yorkshire Pudding or Fish and Chips.