CURRY STYLES

Curries can be made with vegetables, pulses, seafood, meat and poultry. The differences lie in the various styles or additions that are used.

Balti- Balti is a bucket though the name has come to be used for the name of the cooking pot and serving dish. The balti is akin to the Chinese wok. More a style of serving than cooking.
Dhansak-A curry cooked with lentils
Do-Piaza Do-Piaza means "double onions" and that's what you get. Firstly puréed in the sauce then in largish chunks in the curry.
Korma The korma is a mild creamy curry
Pasanda –Rich and creamy with added nuts.
Saag-A curry with added spinach. Lamb saag is spectacular, but it also goes with chicken and prawns. Popeye wasn’t wrong!
Bhuna-A well spiced curry with a thicker sauce.
Biryani-Curry cooked along with rice.
Jalfrezi-A stir fried curry containing plenty of whole green chillies. It is, therefore, very fresh tasting and hot.
Patia-The Indian version of sweet and sour.
Rogan Josh-A favourite, made with fried tomatoes and fresh coriander.
Vindaloo-The vindaloo originates in Goa, which was colonised by the Portugese. The literal translation is ‘wine and potatoes’. Vin=wine and aloo=potatoes. Has been bastardisd to mean a very strong curry.
Achar-Achar means chutney. The curry is cooked with the chutney, giving a hot sweet and sour flavour.