Although Curry is frequently and correctly used in the west to describe Indian food in general, this is the anglicized version of the Tamil word “ KARI “ - meaning sauce or a combination of seasoning cooked with vegetables or stew-type dish. |
Plain Curries |
The most common dish of an everyday menu in an Indian household. Served with thin sauce and cooked in a traditional Indian way. |
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Korma |
A northern delicacy and the most popular dish for entertaining guests. Cooked with crushed tomato, yogurt and cream. |
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Madras |
A popular southern dish, cooked with lime juice and extra red chilies. Spicy and very hot. |
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Vindaloo |
Cooked with potato, lime juice and extra red chilies. Very very hot and spicy. |
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Dhansak |
Sweet and sour curry with a ‘hot undertone’. Cooked with lentils and yogurt in Persian style. Flavored with fenugreek leaves. Very spicy. |
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Bhoona |
Tomato, green pepper and lots of onions. Flavored with fenugreek leaves. A little spicy with a thick sauce. |
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Saag (Spinach) |
Saag is the Indian name for spinach and is very popular in the East. Moderately spiced and flavored with fenugreek leaves. Thick sauce. |
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