Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: Yousef on April 20, 2006, 12:02 AM
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Glossary of British Indian Restaurant Curry
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Below is an extract taken form a standard British Curry House menu defining what the essence of each curry dish is. Just as a reminder of what we are all striving to recreate?.plus it really makes me want a curry when I read this. :P
TANDOORI?
Chicken, Lamb or King Prawns Marinated In A Blend Of Freshly Ground Spices With Herbs And Yoghurt, Barbecued In A Tandoori Clay Oven Served On A Sizzling Hot Tray With Fresh Green Salad
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CURRY DISHES
(Cooked With Medium Spices, Very Saucy)
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BHUNA DISHES
(Medium Hot, Naturally Spiced, Fairly Dry Dish)
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DUPIAZA DISHES
(Medium Spice With Fried Onions And Coriander)
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ROGON JOSH DISHES
(Rogon Dishes Are Well Spiced And Cooked In Butter And Thick Gravy With A Tomatoe Base)
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KARAHI SPECIAL DISHES
(Special Flavoured Dish Cooked With Green Chillies And Onions Then Tossed Dry In A Sizzling Karahi - Wok)?
JALFRAZE DISHES
(Hot With Fresh Green Chillies, Capsicum And Onions Cooked In Special Thick Sauce)
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MADRAS DISHES
(Fairly Hot, Saucy)
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CEYLON DISHES
(Fairly Hot, And Sour With Coconut)
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VINDALOO DISHES (VERY HOT)
(Saucy Dish With Coriander And Potatoes)
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PHAL DISHES
(Extra Hot & Saucy)
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DHANSAK DISHES
(Fairly hot, sweet & sour with lentils)
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PATHIA DISHES
(Hot, sweet & sour)
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MASSALA DISHES
(cooked with Massala sauce, mild & creamy)
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KORMA DISHES
(Sweet, mild with creamy coconut sauce)
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GARLIC OR SAG DISHES
(Garlic, Medium Spices with Fresh Garlic
Sag, Medium Spice, Fairly Dry With Spinach)
KASHMIR OR MALAY DISHES THALI SPECIAL
(KASHMIR: Mild With Banana & Lychees With Creamy Coconut Sauce)
(MALAY: Mild & Fruity With Pineapple)
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BALTI SPECIAL DISHES
Balti traditional dishes originated from Azaad Kashmir, in Pakistan the dishes vary from Hot, Medium & Mild, very authentically prepared with natural spices & herbs.? Balti dishes are freshly prepared then is served preserving its natural taste
BIRIANI
(cooked with rice, served with mix vegetable curry)?
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My current fave is Kalia
Its either lamb or chicken tikka cooked in a thick hot spicy sauce with minced lamb and chillis
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mmmmmm!!!!!.... Phall/Tindalloo is my fave followed by the good old Vindalloooooo !!!!
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Locally a kalia is a 'chef's special dish cooked with bay leaves', in reality it's bog-standard curry sauce with a bay leaf floating on top! Never again. ?I've had a chicken 'rezala' before which is exactly as you describe, very hot with lots of green chillies and spicy lamb, it's gorgeous but not available in many places around here though.