A description of Main Courses

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BALTI
Name: BALTI
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Dish Description: Balti may refer to the region of Northern Pakistan, Baltistan where people cook food in a cast iron pot or from the Hindi word balti, which means pot.
BHUNA GOSHT
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Traditional punjabi dish, Bhuna Gosht is made with lamb, onions, spices, chillies and garlic. spices are gently fried and then meat is added It has a rich flavour and can be quite hot. The curry should cook for a long time and becomes both concentrated and dry with strong flavours.

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BIRYANI
Name: BIRYANI
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The origins of the biryani are its origins began in Persia as a rustic rice-and-meat dish it is mainly from city of Hyderabad in south India. It is a rice and meat mixture that is served with a curry sauce. Because the sauce is separate it is easier control the strength of the curry and is popular for that reason.

Alternative name: Biriyani, Biriani, Briyani, Breyani, Briani, Birani

DHANSAK
Name: DHANSAK
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A Dhansak is a curry from Persian and Gujarati cuisine it has  a lentil base, this Indian dish has a mild, sweet and slightly sour taste that still has a a little bite. Meat is usually the preferred ingredient, but vegetarian Dhansak also works really well.
 

 

DOPIAZA
Name: DOPIAZA
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Dopiaza means two onions in Persian. But it’s not really two onions. It’s onion two ways. Finely diced onion is added at the beginning and pre-fried large pieces of onion are added right at the end. Dopiaza curry is all about spices and onions with some tomato thrown in for good measure. It’s a medium hot. The dish evolved fin Hyderabad, India.

GOAN
Name: GOAN
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Goan

Being a coastal region its not surprising that this is usually with fish, however it still tastes great with vegetables or chicken. Coconut-based curry made with a blend of spices which give it a bit of a kick.
 

JALFREZI
Name: JALFREZI
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Dish Description: Jalfrezi is dry fried curry with green peppers, green chillies onions and tomatoes in a clingy spicy masala sauce.
KERALA
Name: KERALA
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Curries from Kerala are fragrant and full of flavour, they combine local ingredients skilfully and feature creamy coconut.

Look out for raw plantains or sliced yams. A special ingredient is faintly sweet pumpkin boiled in salted water with chillies, pepper, and dried lentils. The flavour comes from grated coconut, turmeric powder, garlic, cumin seeds. It is a dish that benefits from a bowl of rice.

 

KORAI
Name: KORAI
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A Korai curry is named after the Indian cooking pot made commonly used to cook it, it is made  from cast iron, and is round a bowl like. The curry is prepared with pieces of lamb or chicken cooked with onions, garlic, ginger, peppers, green chillies and fresh tomatoes. A korai is usually medium but can be hotter on request.

Alternative: Karahi 

KORMA
Name: KORMA
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Dish Description: Korma another creamy curry predominantly cardamom and cinnamon or clove rather than black peppery hot or strong spices. True Korma should not be sweet from cream and yoghurt but is cooked for more than a day to extract the sweetness from the onions, garlic and ginger. Originally it was cooked to celebrate the end of Ramadam.
MADRAS
Name: MADRAS
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Dish Description: Madras Curry is spicy. From southern India goes with most meats and vegetables, expect chillies!
MAKHANI
Name: MAKHANI
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Makhani or Butter Chicken

Makhani is more commonly known as  “Butter Chicken”, it is an aromatic sauce made with tomatoes, spices and is butter based. Usually served as quite a mild dish. It also works really well with paneer for a vegetarian option. 

MUGHLAI
Name: MUGHLAI
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Mughlai dishes are milder than normal Indian curries and feature heavy use of aromatic fragrant spices like cinnamon, nutmeg and cloves, with thick yogurt, onion, nuts also feature as as a paste and heavy cream. Some recipes also include golden sultanas.

PASANDA
Name: PASANDA
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Pasanda is a popular meat dish from North Indian, Hyderabad and Pakistan. It is said to be from a meal served in the court of the Mughal emperors. The meal was a particular favourite and the meal gets its name from a variation on the Urdu word “pasande” which means “favourite”. There is no need for this to be a meat dish with chicken and lamb popular.

PATHIA
Name: PATHIA
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Pathia doesn’t taste like any of the regular restaurant curries. It’s medium hot and spicy, Its sour and it is sweet with a tamarind zing

It has a characteristic sauce to mix with rice or your favourite bread works well with chicken, lamb, shellfish, paneer. Chili peppers, tamarind, lime, jaggery (concentrated product of cane sugar juice), garlic and coriander

PHALL
Name: PHALL
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Phall is considered the hottest curry in the world it is a British Asian curry which originated in British Bangladeshi restaurants in  Birmingham, UK.

It is ridiculously hot and comes with a severe allergy warning. These are some of the comments from the creators and dinners:

“We wanted to create a dish that combined Indian spices with the world’s hottest chillies.”

“The curry does have flavour but it has a spice that continues to burn your mouth for a long time.”

“It was like chewing on a live grenade, knowing any second it was about to detonate and when it did, my head felt like it was being blown off, my body went into survival mode and sweat poured down my face.”

“I could eat only four mouthfuls of the chicken curry before gasping for air.”

It generally is made using ten different peppers – ranging from the comparatively mild habanero and scotch bonnet (both 100,000 to 350,000 Scoville units) to the infamous bhut jolokia. The dish is a tomato-based thick curry with ginger and fennel seeds.

Alternative: fall, faal, fahl, phaal, phal or paal

RAJMA MASALA
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 A curry from the punjabi region and is perfect for vegetarians or anyone searching for a meat-free option. It’s a tasty tomato-based curry based on  kidney beans as the primary ingredient. It has a thick sauce and is usually served with rice. Tends to be creamy and is masala hot.
 

ROGAN JOSH
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Dish Description: Rogan Ghosh is an aromatic curry dish. The meat is cooked in clarified butter with paprika, aniseed, cumin, cinnamon and cloves. Ginger and yoghurt may feature, and tomatoes increasingly so.
TIKKA MASALA
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Dish Description: Bit of a national favourite this one. Chicken is the most popular but the chicken can be substituted by fish, paneer (cheese cubes) or even lamb. The sauce is mild and creamy with tomato. Tikka is a Turkic word and means “bits” or “pieces”
VINDALOO
Name: VINDALOO
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Dish Description: Vindaloo, expect red chillies and strong hot sour flavours, usually goes with meat. A speciality from central, SW India.