Balti is the dish you see served in beautiful stainless steel bowls. It usually comes with naan bread, which in many cases doubles as your cutlery. The sauce is generally thicker than in a standard curry and the meat tends to cut more thickly. Karahi comes sizzling to your table while the wonderful Biryani is a dry dish made with rice and meat.
And so we come to the thermally-charged end of the curry spectrum. While not super-hot, these are nevetheless not for the faint-hearted. Madras is arguably the most traditional of all the contemporary curries and comes as a thick sauce, hot and flavoursome.
Traditionally, biryanis are baked in the oven for some time so the aromatic spices and juices from the meat permeate the rice. In the Indian restaurant, however, all the dishes are made to order and the poor chef has to find a way of preparing the biryani in double quick time.
So the restaurant biryani is often just pilau rice stir fried with chicken or lamb which has been cooked as an extra dry bhuna. The restaurant biryani is usually garnished with almonds and sultanas and is accompanied by a mixed vegetable curry to add a little juiciness to the rice.
A beautiful combination of spices with pineapple, lentils and garlic. A famous Parsee dish. Interestingly the dhan part of the name means rice and a dhansak is traditionally served with a pulao of fried and spiced rice. An authentic dhansak will be made with lamb and contain vegetables and many different types of dhal the sak in the name. The curry house dhansak is often referred to as "hot, sweet and sour with lentils".
The "hot" is chilli powder, the "sweet" is sugar and the "sour" is lemon juice. Curry houses commonly use masoor dhal split red lentils but some restaurants now use chana dhal to good effect. If it is done well the dhansak is an excellent curry with contrasting flavours and textures. The serving varies from restaurant to restaurant, but often expect a pineapple ring to be included in the curry for added sweetness and contrast.
The strength depends on the chef. A maximum quantity of onions, seasoned and fresh to produce a taste of medium to hot. Typically this is a fairly basic Indian restaurant curry, prepared as a Bhuna or Bhoona but with the addition of extra onions probably both in the cooking and as a garnish.
It is also the same strength as a Bhuna which is medium, so not in the Madras league. The dopiaza is a classic Indian dish dating back at least to Mogul times. The name dopiaza broadly translates as "2 onions" or "double onions".
Some traditional versions of the dopiaza use twice the weight of onions compared to the weight of meat but a classic Indian dopiaza is more likely to use the onions in 2 different ways, fried and boiled, at different stages of the cooking. The restaurant version has small fried pieces of onion in the sauce and then larger chunks of lightly cooked onion are added towards the end of the cooking.
Medium hot. Cooked with onions, tomato, green chillies, pepper and coriander. Jalfrezi is not a traditional Indian dish as such but, like the bhuna, is actually a method of cooking. It literally means "hot-fry" but is probably better translated as "stir-fry".
The term jalfrezi entered the English language at the time of the British Raj in India. Colonial households employed Indian cooks who would use the jalfrezi method of cooking to heat up cold roasted meat and potatoes. But the restaurant jalfrezi is not a version of the Anglo-Indian dish. The Indian restaurant chef uses the jalfrezi method to stir-fry green peppers, onions and plenty of green chillies as the basis for a curry with just a little sauce.
The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the restaurant menu. Small pieces of lamb or chicken cooked with onions, garlic, ginger, peppers, green chillies and fresh tomatoes. Many Indian restaurants had a balti-style curry on their menu long before the rise in popularity of balti cooking in the UK. They did not call the curry a balti but rather a korai or karahi and many restaurants still carry one on their menu.
Both the balti and korai contain stir fried meat and vegetables and both take their name from the utensil in which they are cooked. Because korai is a style of cooking rather than a traditional recipe the curry house versions can vary considerably from restaurant to restaurant. It can be medium or hot and will usually contain green peppers, tomatoes and onions. A delicious partnership of yoghurt, coconut cream and spices producing a very mild but creamy texture.
Korma is the definitive mild curry on the Indian restaurant menu. It should be medium to spicy depending on how much of the other main ingredient is added - green chillies. Saag Paneer is one of the classic combinations as it mixes the greens with the paneer cheese. The oven produces a very high temperature and is used for cooking meat on long skewers and naan breads that are placed on the walls of the oven.
Tikka generally refers marinated chicken while Tandoori has the bone in and can be any part of the chicken. They are marinated in yoghurt and spices and we have a variety of recipes on this website from mild thorugh to hot. They can be compared to Chicken Wings in other forms of cooking so come with all types of flavours. Nope not a curry - a Thali is a platter and when you see the words Thali on a menu it means you are able to order 4 or 5 small bowls of different curries and side dishes served together on the round dish.
Usually you have some rice and breads with it it. Often quoted as the most popular recipe in Britain the Chicken Tikka Masala is now part of our culture, love it or hate it. I have seen many varieties, some I quite liked and others were just too red and sweet for me. Basically it is a mild, sweet, tomato and fruit based sauce with little or no heat in it. The chicken tikka used is pre-cooked marinated chicken pieces that have the traditional reddish tinge from their marinade.
These give the dish their base flavour and depending on the restaurant the sauce can be very red as food colouring is often added apparently because we like it that way, although I have never asked for my curry by colour before. It is said with some justification, that it was the Portuguese who introduced chillies to the Indian sub continent and led to the explosion of heat that has followed.
The Vindaloo curry derives from this Portuguese heritage from their colony in Goa and is generally blazingly hot as it comes with a red chilli based sauce. Depending on the chillies used, this only goes up in heat level. Lemon and black pepper add tartness and more spice in may restaurants and it can also have potatoes alongside the main meat ingredient.
You've successfully subscribed to Chaater. Check your inbox now to confirm your subscription. Achari Achari is made with pickling spices and the word achar means pickle. Afghani An Afghani is generally a hot dish, stir fried with plenty of chillies and red and green peppers.
Aloo Gobi Although this is a delicious side dish of potatoes aloo and cauliflower gobi it's really not what most people would describe as a curry. Balti The name balti refers to the wok-shaped pan that it is cooked and served in. Bhuna Bhuna curries come from the style of cooking rather than the ingredients with the word Bhuna deriving from the Urdu for "to be fried" although Madhur Jaffrey says it means "to brown" but you probably get the picture. Bhindi Gosht This popular Pakistani curry is lamb with okra and is a relatively dry curry like a bhuna - so the sauce coats the lamb rather than the lamb sitting in a runny gravy.
Biryani Biryani is a rice based dish and comes in hundreds of different forms and sometimes with a separate sauce. Bombay It's difficult to tie down what is meant by a Bombay curry as some say it's a chicken dish, others a beef dish and others any meat you fancy.
Butter Chicken Butter chicken is hugely popular across the world and is a simple recipe with not surprisingly a buttery flavour. Ceylon This curry comes from Sri Lankan formerly known as Ceylon The key ingredients in a Ceylon curry coconut, lime and a hot curry powder mix specifically called Ceylon.
Channa Massala This isn't really a curry but I've included it for the sake of completeness as it is delicious and a very common snack. Dhaba Another slightly misleading term, a Dhaba is a roadside restaurant in Pakistan and Northern India so this dish comes from there.
Dhansak Often described as the sweet and sour curry, the Dhansak usually has lemon and sugar in the recipe as well as lentils.
Gorkhali The Gorkhali comes from Nepal and can be quite a hot dish as it contains a generous amount of red chillies. Jaipur This is generally a medium spiced curry with mint added to give it a fresher, sweeter flavour.
Kashmiri From Northern India, these curries generally mix dried fruits with nuts and yoghurt to form a creamy, rich curry that is at a mild to medium spice level. Keema A keema curry uses minced beef and is a medium to hot dish that often mixes peas with the minced beef. Kofta There are a number of Kofta curries that add the meatballs Kofta to a wide number of different sauces. Korma Korma in the UK is a mild, sweet curry taking it's main flavours from coconut and almond.
Madras A madras should be a hot and spicy curry in a thick tomato based sauce. Makhani Murgh Makhani is another name for Butter Chicken that we have described at the top of this page. Masala Massala A masala is not a curry, it's not even a dish as all it means is a mixture of spices. Massaman This Thai curry is one of the milder curries from that region. Mughlai Moghali If you know anything about the history of India you will know that the Mughals played a very important part in that history and have influenced the food because of this.
Nihari Think spicy lamb shank and you wont be far off cue several chefs shaking their heads in disgust this is a beautiful recipe for meat lovers. Pasanda Like their cousin the Korma a Pasanda is a rich, creamy curry made from ground almonds and coconut. Peshawari not Peshwari Peshawar is a city in Pakistan, Peshwar is a spelling mistake.
Ideal with lamb, chicken or beef the phaal curry is always served hot. Rezala This is a dish deriving from the Mughlai heritage of Northern India and like many of their recipes is a creamy nutty curry containing plenty of butter, so it's going to be rich.
Rogan Josh Originally from Kashmir this is a popular dish probably because it and is a mid spice level dish, so lots of flavour and some heat, but it's not going to upset most people who like a curry. Saag This is a different style to many curries as it contains a lot of green leafy ingredients such as spinach, mustard greens and fenugreek.
Thali Nope not a curry - a Thali is a platter and when you see the words Thali on a menu it means you are able to order 4 or 5 small bowls of different curries and side dishes served together on the round dish.
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