The Korma comes from Northern India. Kormas are one of the all time Indian restaurant favorites. A delicately spiced dish, flavored with coconut, ground almonds and fresh cream. Boneless diced pieces of tender chicken sauteed and cooked in rich gravy. This richly aromatic dish was created by the Moguls.
This is the standard chicken curry dish and is most popular with new curry converts. It is served with with a delicious, lightly spiced mild to medium sauce.
A delicately spiced dish which is stir fried and garnished with fried capsicum (peppers), onion and freshly chopped coriander leaves. This dish is not very oily (as always any excess oil is ladled off). Bhoona Ghost is a mild dish and is rapidly gaining popularity in the Indian restaurants.
This spinach and lamb based dish with a subtle lime flavour appears on many of the better Indian restaurant menus. It is simple to prepare and well worth the small effort involved.
The Punjab is famous the world over for the quality of its fine cuisine. Some of the recipes from this region are not just unique but synonymous with quality. Punjabi chefs pride themselves for their expertise in presentation and preparation of their traditional recipes.
Dhansak has its origins in ancient Persia. This unique Parsee cuisine is influenced by both Indian and Persian traditions. The recipe here includes pineapple chunks and gives this sweet and sour dish a nice touch of the sub-continent.
Kormas are one of the all time Indian restaurant favourites. A delicately spiced dish, flavoured with coconut, ground almonds and fresh cream. This richly aromatic dish, of which there are many variations, was created by the Moguls. In India this has always been one of the most popular dishes to entertain guests with.
Another Parsee dish with a sweet taste and a deep, dark red in colour. This recipe is garnished with coconut before serving.
This tasty favourite hot and spicy dish is cooked in fresh herbs with lots of onions, tomato, green chillies and capsicum (pepper). Jalfrezi is a more recent addition to the menu of many restaurants and is one of the most popular dishes.
The Roghan Josh is cooked with a blend of both whole spices and an aromatic puree. This dish tends to vary from one restaurant to another and there is no definitive or specific recipe available. This is a recipe which is well worth trying and I am sure you will be pleased with your efforts. Carefully diced boneless pieces of lamb cooked in the restaurant style. The Rogan Josh is a rich lamb curry from Kashmir and delicately flavored with exotic spices
Diced lamb cooked in rich mughlai gravy. Lamb Nawabi is served in a mildly spiced , creamy recipe with almonds, sultanas, coconut powder and lemon. This Moghul dish is also simmered in red wine, garnished with single cream and freshly chopped coriander leaves.
Lamb in a mildly spiced , creamy sauce with almonds, coconut and lemon. Another mild creamy dish with its origins set firmly in the great Moghul tradition of fine cuisine.
This is a firm favourite in most Indian restaurants. It is a mild curry with a wonderful, aromatic robust creamy sauce.
This dish is a restaurant invention and seems to have been created for the macho, lager drinking, late Friday night Indian restaurant visitor. This dish will never be remembered for its great culinary discipline and should be relegated to the battlefield and used as an incendiary devise.
Vindaloo remains one of the most popular items on the Indian restaurant menu and has its true origins in Goa. This is a Portuguese influenced Goan hot dish from western India where the lamb is cooked in a hot and tangy mouth watering sauce. This recipe is the restaurant version. Traditionally this was a Pork dish cooked with plenty of wine vinegar and garlic, but you can use lamb, chicken or any other main ingredient of your choice. Vindaloo is an authentic spicy, hot, sharp and tangy curry.
A fairly hot, spicy standard Indian restaurant dish which is served in a hot and sour, tasty gravy.
An Indian restaurant favourite, a very basic curry. This standard lamb curry is rather mild and is often ordered by 'newbies' to the world of Indian cuisine.