Pickle

Potato

Cubed potatoes, cooked with garlic, turmeric, cumin and garam massala it is combined with cauliflower

Balti is more a style of cooking than one particular curry. The word balti can be translated as "bucket" (i.e. a cooking pan) has the shape of a Chinese wok but with 2 small round handles on either side of the pan instead of one long handle and is more of a stir-fried curry containing plenty of fried green peppers and fresh coriander

Aubergine

Biriyani is a dry curry containing meat, prawns or vegetables cooked with spices and rice to form the main body of the dish. This is accompanied by a 'sauce' of medium-heat vegetable curry

Vegetable known as okra or ladies fingers

The dish "bhuna" is an extension of that process where meat is added to the spices and then cooked in its own juices which results in deep strong flavours but very little sauce.

Bombay potato is simply new potatoes cooked with onion, spices and tomato to form a substantial and filling side dish.

Aubergine

This dish is similar to the tarka dhal, but uses chickpeas rather than lentils. Whereas the lentil cooks down to a pulp, the chickpeas used in this dish retain their shape and texture making it a more substantial option

A flat, unleavened bread made with finely milled wholemeal flour. Eaten hot

Chats are spiced with chat massala which you might recognise as the flavouring in Bombay Mix.

Chicken cooked with a variety of pickled species giving a distinct pickled flavaour

Cubes of chicken which have been stir fried with a coating of cumin, coriander, garlic, turmeric, chilli, lemon juice

Chicken and mince meat cooked together, slightly spicy

Chicken tikka comprises of cubes of meat, which are marinated in a combination of yoghurt, herbs and spices until the flavours have fully permeated leaving the meat succulent and tender. The meat is then cooked in a Tandoor, a large clay oven heated to intensely high temperatures. Being cooked in this way without the use of oil or ghee Tandoori and tikka dishes are much lower in fat than other varieties of curry and is far more healthier

Curry cooked with fresh green chillies, onions and fresh corriander

King Prawn

Massala

Lentils

Spicy thick lentil soup

Dhansak is a spicy hot yet almost sweet and sour curry, which comprises of either meat or prawns combined with a lentil dahl. It is also possible to make a vegetarian version of this dish by using either paneer (Indian cheese) or a basic vegetable curry in place of the meat or fish.

A medium strength curry usually made with chicken, lamb or prawns, the dopiaza contains double the quantity of onions than is found in any other style of curry. The finished curry has diced onion cooked in the sauce and slices of fried onion served on top.

Generally cooked with chicken, meat or vegetables, with added green peppers, green chilies and onions. Jalfrezi has a delicious fresh zesty and spicy flavour

This could be described as the Indian equivalent to a sweet and sour dish as it combines meat cooked with onions and spices and sweet fruits. Kashmir curry is usually mild and contains chicken, lamb or prawns cooked in coconut cream with a variety of fruits, usually lychee, banana or pineapple.

MInce meat (Lamb)

Pumpkin

Strictly speaking, the korai is actually a two handled cooking pot similar to a wok. In most Indian restaurants however, Korai describes a dish of spiced diced chicken or lamb cooked with onion and tomato and served sizzling from the pan.

This dish can be a meat or fish to be marinated in yoghurt and then the meat plus marinade are braised on a very low heat until all the juices condense down into a thick sauce. The korma contains ground almonds, coconut and thick cream. It is often described as being "very mild".

Usually referred to as 'Indian Ice Cream', kulfi is made from milk flavoured with either pistachio, almond or mango. It is of course served frozen and like most Indian desserts is fairly sweet.

Cool Indian drink made from yogurt and crushed ice it can be served mango flavoured, sweetened or with salt.

M

Madras is generally a standard medium to hot curry. It does not originate from Madras, but is rather (in the same vein as Chicken Tikka Masala) the creation of the British based Indian restaurant chef. Madras curry sauce usually contains tomato, almond and lemon juice along with hot chilli powder.

Spicy curry

Chicken

Lentil based and has added plenty of garlic, chilli, mustard seeds and crushed black pepper to give it an extra zing

A teardrop shaped leavened bread cooked in a tandoor. Nan bread is cooked by slapping it onto the wall of the tandoor where it sticks while baking. Nan has a unique flavour because it is cooked in the tandoor alongside meaty kebabs.

A very dry mixed vegetable dish, lightly spiced and sprinkled with fresh lemon juice to give slight sour taste

These are then deep fried in oil on a low heat. The resulting bhaji is crisp and golden brown on the outside, but soft in the centre. Onion bhaji is served with raita or chutney, which serve to cool you down if you get a mouthful of the fresh green chilli hidden in your bhaji!

Pakora is simply a chunk of cauliflower floret coated in a mildly spiced, turmeric coloured batter and then deep fried.

Home-made cheese made by boiling whole milk and then curdling it with an acid such as lemon juice. The whey is then strained off and the curds are pressed to extract moisture. The end result is a block of fresh cheese which is cut into cubes.

A flat, unleavened bread enriched with butter. Similar to a chapati but thicker and layered to give a flaky texture.

This mild curry is very rich as it contains a sauce of cream, coconut milk and almonds. It has a delicate flavour in which the spices can still be discerned and so is ideal for anyone trying curry for the first time.

Patia (Pathia, Patea) is a Persian dish, sweet and sour in taste - to this end lemon is used for the sour taste, and either other fruits, or shameless use of sugar provides sweetness. Usually a fairly hot dish, some places will give a real touch of fire...

Coconut and sultana stuffed nan

Hotter than vindaloo. A very, hot dish, served with chicken or lamb mixed with potatoes

Fried rice flavoured with spices. Pilau rice is often coloured with food colouring for added effect.

Deep fried crispy wafers made with lentil flour. Popadoms are often served warm as an appetiser accompanied by a selection of chutneys.

A puri, is a small round flat unleavened bread which is deep fried in oil causing it to expand. This is then used as a bread base on which to serve a small portion of prawn curry.

Yogurt with cucumber/onion.

Similar to the chapatti, this is again a disc of flat bread.

This dish originated from the Kashmir region and is a red coloured dish cooked with lots of chilli powder. Most restaurants cook it with paprika and tomato puree instead of chillies to keep the colour. Generally lamb is used in this dish, however some restaurants serve it with chicken.

Spinach

Spinach and Indian cheese curd

A triangular pastry filled with mildly spiced mixed vegetables or minced meat (usually lamb). The samosa is deep fried, leaving the outside crispy and golden brown whilst the contents soften and become piping hot.

Chunks of marinated chicken or lamb threaded onto a skewer with pieces of onion, pepper and tomato and cooked either in the tandoor or over a char-grill. Shashlik is served on extremely hot cast iron dish which cause the juices to sizzle while the dish is being brought to the table.

These are small round patties of spicy minced lamb cooked in the tandoor. The meat is tenderised and then mixed with lemon juice, garlic, herbs and spices and allowed to marinade.

Indian kebabs bear no resemblance to the Turkish variety so often enjoyed after a night out on the beers. The sheek kebab consists of minced lamb marinated in lemon juice, mint, coriander, onion, garlic and green chilli. The meat is shaped into small sausages and then cooked in the tandoor.

Vegetable Stuffed pancake, deep fried

Tandoori chicken takes its name from the 'tandoor', a large clay oven in which the meat is cooked. The chicken is marinated in yoghurt, garlic and a mixture of spices including coriander, cumin, garam masala, ginger and mint. It is then cooked rapidly in the extremely hot oven. Tandoori chicken is a dry curry dish and as a consequence is relatively low in fat.

This side dish is a delicious combination of lentils cooked with fresh tomato and herbs in a spicy sauce. It is a particularly good choice to accompany a dry curry such as a tikka or tandoori dish.

Tikka means "little pieces". Tikkas are small chunks of chicken or lamb which have been marinated in yoghurt and spices and then threaded onto skewers and cooked in a tandoor or over a char-grill.

A Complete meal. Vegetarian or non-vegetarian is available

Tikka pieces should be aromatic and slightly smoky from the tandoor. The masala sauce should be well spiced but not hot, rich and creamy and have a hint of coconut. Tikka masala usually has a deep red colour, gained from the use of artificial food colourings.

plentiful amounts of spice and chilli. This dish is served with chicken or lamb mixed with potatoes.