Medium hot curry

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"
ROGAN JOSH
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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.
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

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 

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.
 

 

BALTI
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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.