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| Dishes |
| Achar |
Pickle. Indian pickling is done in oil, rather than vinegar. Lots of different vegetables and fruits are pickled, the most widely known being mango pickle and lime pickle. Mixed pickle is usually a combination of cauliflower, raddish and carrot. |
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| Aloo |
Potato. The most common dishes are saag aloo (spinach and potato) and aloo gobi (potato and cauliflower). |
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| Balti |
Balti is a style of cooking where a curry is cooked in a thick iron (or steel) pot – the curry is usually served in the pot and is accompanied by a large naan that is used to scoop up the curry sauce. Most balti curries are hot. |
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| Bhaji |
A type of pakora, which is a deep fried dish, the most common being the onion bhaji. Another meaning is just a curry sauce which gives dishes such as bhindi bhaji (okra in a curry sauce) and brinjal bhaji (aubergine in a curry sauce). |
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| Bhaji, Onion |
Deep fried balls of onion and batter. |
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| Bhindi |
Okra (a vegetable). |
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| Bhindi Bhaji |
Okra in a curry sauce. |
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| Bhuna |
A bhuna is a spicy curry that often has onions and bell peppers as a garnish. Most bhuna are medium heat. |
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| Biryani |
Biryani is a rice dish made from mixture of basmati rice, spices, meat (or vegetables) and yoghurt. Usually a mild dish. |
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| Brinjal |
Aubergine (eggplant). |
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| Brinjal Bhaji |
Aubergine in a curry sauce. |
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| Chana |
A dhal made from chickpeas. |
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| Chapati |
A type of flat bread made from flour, water and salt. |
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| Chat |
A snack. Cubes of meat that have been stir fried with spices. Can be eaten cold as a starter or hot as a main dish. |
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| Chutney |
A sweet and sour pickle. |
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| Curd |
Yoghurt. |
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| Dhal |
Dhal is spicy soup (or stew) made out of any pulse legume. The most common pulses are mung beans, garden peas, chickpeas and lentils. |
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| Dhansak |
A dhansak is a hot curry traditionally made with lamb, vegetables and (usually lentil) dhal. It has a sweet and sour taste. |
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| Dopiaza |
A dopiaza is a curry that has a lot of onions. There are more onions in a dopiaza than any other type of curry. The dish often has diced onions cooked in the sauce as well as being garnished with fried onions. The dish is usually made from meat (chicken or lamb) but can be vegetarian. This is a medium hot curry. |
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| Gobi |
Cauliflower – a common dish is aloo gobi. |
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| Gosht |
Curry made from lamb. |
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| Jalfrezi |
This is a hot dish made in a stir-fry way. The marinated meat is fried with green peppers, onions and green chillies. |
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| Karahi |
A wok-like pan and also the curries made by using this pan. |
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| Keema |
Minced lamb. |
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| Kofta |
Spicy meatballs made from beef or lamb. |
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| Korma |
Korma is a dish made with yoghurt, cream, nuts and spices (as well as marinated meat). The dish is cooked slowly and has a mild heat. |
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| Kulfi |
A sweet ice cream with almond, mango or pistachio flavouring. |
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| Madras |
A madras curry has a hot, spicy sauce which has lots of chilli powder. The sauce is usually red and has a tomato base. The main ingredient is usually chicken. |
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| Massaman Curry |
Massaman curries were originally made in southern Thailand and are a Muslim dish. A Massaman curry is usually made with beef but it can contain other meats such as chicken or pork. The curry is made with a Massaman curry paste and the more common ingredients, apart from meat, are coconut milk, potatoes, peanuts, fish sauce and tamarind sauce. |
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| Moghlai |
A moghlai is usually a mild dish made from chicken cooked with garlic, ginger and other spices in a rich creamy yoghurt sauce. |
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| Murgh |
Chicken. |
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| Naan |
Flat bread, made from wheat and yeast (or baking powder), that is cooked in a tandoor oven. Common naans are garlic, plain and keema (stuffed with minced lamb), and peshwari (stuffed with nuts and raisins). |
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| Nawabi |
Nawabi cuisine originated in and around Lucknow. This area was ruled by a Nawab and, in English, the title of Nawab is roughly the same as viceroy. The Nawabs were very wealthy. Nawabi cuisine mainly consists of meat that is marinated in yogurt, or cream, before being cooked in spices. |
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| Pakora |
Deep fried mildly spiced cauliflower. |
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| Paratha |
A flat bread, similar to chapati, that is often stuffed with vegetables. |
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| Pasanda |
A pasanda is made from thinly sliced lamb that is cooked in a very rich, but lightly spiced, sauce that is made from yoghurt and coconut milk. Ground almonds are often added. A very mild dish. |
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| Patia |
A sweet and sour dish that is usually made with prawns, chicken or lamb. The sourness comes from vinegar. |
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| Phal |
This is a British dish that is basically a very hot vindaloo. Not for the faint hearted or people with delicate tastebuds. |
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| Pilau Rice |
Rice that has been fried brown and then cooked in a spicy broth. |
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| Popadom |
A crispy cracker usually made with lentil flour. Popadoms are usually deep fried in restaurants but can be microwaved. They are eaten as appetisers, with or without achar. |
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| Puri |
A deep fried flat bread bread made from atta flour. |
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| Rice |
Rice is an integral part of a curry meal. There are lots of different varieties of rice including short-grain, long-grain and basmati. Rice can be served plain or with added flavouring (such as in pilau rice). And rice can even be served with mixed up spicy vegetables, as in a biryani. |
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| Rogan Josh |
A heavily spiced dish traditionally made from lamb and red in colour. Medium hot. |
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| Roti |
Round, thin and flat unleavened bread that is widely eaten with curries. |
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| Saag |
Saag usually refers to spinach but it actually means any kind of green leaf. |
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| Saag Gosht |
A curry made from lamb and spinach with a rich sauce. Medium hot. |
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| Sagwala |
Medium hot curry made from meat (usually lamb) and chopped spinach. |
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| Samosa |
A triangular (or pyramid shaped) savoury snack made with pastry that is stuffed and deep fried. The stuffing is usually a mixture of potato, onion and peas but can be minced meat. |
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| Shami Kebab |
Small patty of spiced minced (marinated) meat (usually lamb) that is spiced and cooked in the tandoor. The fast cooking means that the outside is chargrilled but the inside is nice and moist. |
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| Tandoor |
A tandoor is a clay oven that is traditionally heated with charcoal. The thick clay walls and the high heat from the charcoal mean that the oven temperatures can get close to 500ºC. |
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| Tandoori Chicken |
A chicken dish made from chicken that has been marinated in a mixture of yoghurt, garam masala and other spices. It is usually cooked on skewers in a tandoor. |
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| Tarka Dhal |
A dhal made from lentils cooked with tomatoes and spices. |
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| Tikka |
Small pieces of meat, usually chicken or lamb, that have been marinated in a mixture of yoghurt, garam masala and other spices and cooked on skewers in a tandoor. |
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| Tikka Masala |
Tikka served in a masala sauce. |
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| Vindaloo |
A very hot dish that was traditionally made from pork but more commonly is made from chicked or lamb. It is a highly spiced dish with garlic and vinegar and often contains potato. |
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| Xacutti |
A very hot dish (like the vindaloo) where chillies, coconut and spices are dry roasted and then made into a paste that is then used for cooking the meat (which can be chicken or lamb). The dish can also be vegetarian. |
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