Chicken Kolhapuri

A very aromatic dish that heavily pronounces the flavours from a renowned place Kolhapur.

Chicken Biryani

An Indian dish made with highly seasoned rice and chicken.

Self-Care Daal Makhani: Shaahi Pulav

A dish originating from the Indian subcontinent, notably in the Punjab region. The primary ingredients are whole black lentil (urad), red kidney beans (rajma), butter and cream.

Kadhai Paneer

It's a simple, spicy and flavorful dish that is loaded with paneer, bell peppers all covered in a thick tomato gravy

Chicken Lollipop

Chicken lollipop is, essentially a frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served hot with Szechuan sauce.

Mutter Paneer

Mutter paneer is a vegetarian North Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala. It is often served with rice and an Indian type of bread.

Dahi Puri

Dahi puri is a savoury Indian snack (called chaat) that originates from Mumbai. Puri are crispy, puffy shells that are served with lots of different fillings.

Lamb Sheek Kabab

It is a popular meal of skewered and grilled kabab made of menace meat and spices.

Malai Kofta

Malai kofta is a hugely popular dish on Indian restaurant menus all over the world. Malai (meaning creamy in Hindi) kofta is the perfect vegetarian alternative to meatballs.

Chapati

Chapattis are a simple circular unleavened bread. They are simply made from wheat flour, little oil and water and then cooked on a griddle on both sides. They are then subjected to a naked flame for a few seconds to complete the process.

Rice

Rice is the staple diet on the Indian sub-continent and its influence has extended to it being the traditional accompaniment for Indian dishes in restaurants. The very best rice is Basmati rice. Rice is served as either plain boiled rice or one can use rice base and make pulav, biryani, fried rice out of it. Rice is pre-boiled to an al dente texture, fried with aromatics such as cardamom, clove, cinnamon and coloured and flavoured with saffron. Rice is generally eaten with curries

Biryani

Biryani is a rice dish, cooked together with vegetables, lamb, prawns or chicken it is ordered with. It is usually served with a separate bowl of curry sauce.

Rogan Josh

Rogan Josh is a Kashmiri lamb curry. It still exists as a traditional dish in Northern India and Kashmir

Dhansak

Dhansak has its origins in a Parsee (Middle Eastern, Persia) dish and was probably a very special dish presented at a feast. The dish is based on the addition of a lentil puree to cooking process. It is described as a little non spicy and sour curry with a lentil sauce.

Dopiaza

Do means “two” and Dopiaza means something like “double onions”. 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 very hot

Bhuna

A Bhuna is a fairly dry fried curry containing onions and spices. It tends to be medium hot and fairly palatable to the uninitiated. Like Dopiaza, but less onions.

Jalfrezi

Jalfrezi is ‘hot’ dish given additional heat by being cooked with fresh green chillis and or green peppers. It usually also contains visible onion, tomato and capsicum. It is the addition of the green peppers and probably addition of extra chilli powder that sets this dish apart from other typical curries on the menu.

Korma

Korma is the definitive mild curry. It is typically prepared with butter and thickened with single cream and coconut milk to give a very, very mild creamy sauce. Spicing would be more subtle, and there would be more use of aromatic spices such as cardomom, clove and cinnamon rather than the more robust spices such as chilli, cumin, black pepper etc.

Tandoori

Tandoori dishes derive their name from the Tandoor oven that they are cooked in. Tandoor ovens are traditionally clay ovens fuelled by charcoal in the bottom.

Tikka

Tikka is prepared in a similar way to a Tandoori dish. However it is usually a piece of fillet meat, chicken or fish that is cooked on a skewer, whereas Tandoori dishes are usually a whole portion of meat such as a Chicken quarter or half.

Tikka Massala

They say Tikka Massala is Britains No. 1 favourite dish. The Tikka Massala curry is made with Tikka meat. That is, meat that has been marinated and cooked on skewers in a Tandoor before being used in the curry preparation. The Massala is the curry sauce that the Tikka is served in. It is a creamy mild and colourful dish, often appearing day-glow red due to the addition of the red food colouring either in the Tikka process or in the Massala or both. It is prepared in the same way as a basic curry dish but with the addition of possibly yoghurt and just before serving, single cream

Vindaloo

The widespread belief is that Vindaloo owes its origins to Portugese colonial India, where it was traditionally a Potato, meat, chicken and Vinegar curry from Goa. The term Vindaloo is really indicative of the strength or heat of the curry. It usually has diced potatoes in the sauce along with the chosen meat or chicken. Vindaloo is ‘hotter’ than a Madras. However, more informed opinion shared with us states that Vindaloo originated from Vindalho which is derived from vinho or wine (vin is French so that is not the right word) and alho which is garlic. Not aloo (potatos) as no one spoke Hindi in Goa during the Portuguese regime. Potatoes may be added to the dish. A lot of vinegar was used so people say the VIN could have come from vinagre. But even so the local wine or feni is still added in a good vindalho.