Posts by The Editor
The Tiffin Cup
MP’s celebrate the nation’s curry houses with this year’s Tiffin Cup competition
Read MoreShashlik (Shashlick)
A form of shish kebab, popular throughout Russia, Eastern Europe, Pakistan, Mongolia, Iran and Israel. Shashlik means ‘skewered meat’. Unlike other types of shish kebab, the meat is marinated in a high-acidity marinade for 24 hours before being cooked. Shashlik can be cooked in a tandoor but is also commonly cooked on a charcoal fire.
Read MoreTandoori
A tandoor is a type of cylindrical clay oven used in cooking in southern and western Asia. Therefore, tandoori simply refers to something that has been cooked in a tandoor. In India, the tandoor is also known as ‘bhatti’ as it was developed by the Bhatti tribe. So, any time you see the word tandoori…
Read MoreSambar (Sambhar, Sambaaru)
Not strictly a curry but more of a stew or chowder. Made with vegetables, lentils and a broth of tamarind and pigeon peas. This dish is popular in southern India, however you would be unlikely to find this as a stew on a curry house menu in the U.K. It is more likely that you…
Read MoreKarahi (Khorai, Karai, Korai)
The Karahi curry is a spicy dish and is a particular favourite in Northern India and Pakistan. It is related to the Balti and both are stir fried dishes.
There is no single agreed recipe for a Karai curry as it is more a style of cooking (stir frying in a Karai – there are lots of spellings) so this means there is plenty of variety from one recipe to another.
Read MoreDupiaza (Dopiaza) Curry
The word ‘dupiaza’ comes from Persian and means ‘two onions’. It is, therefore, unsurprising that that this dish is prepared using plenty of onions cooked to produce the base sauce and then added again to complement the meat.
Usually prepared with king prawns, lamb or chicken. However, this curry can also be vegetarian where potatoes or cauliflower can be the main ingredient to sit alongside the onions.
Read MoreJalfrezi (Jhal Frezi, Zalfrezi)
Jalfrezi is a dry and thick curry sauce which is prepared using green chillies. The dish can vary from medium to very hot and is typically eaten by combining it with cream to cool it down. The dish was created as a way of using leftover meat; using the chillies to disguise any disagreeable tastes.…
Read MoreDhansak
A highly popular Indian dish among the Parsi Zoroastrian community where it is custom to eat dhansak on a sunday due to its long preparation time. Much like the korma, this is a good one for those who don’t like the hotter curries. Dhansak is made of cumin seeds, ginger, garlic and a mix of…
Read MoreBhuna Curry Recipe
Bhunna in Urdu means “to be fried” so the Bhuna curry is another cooking style rather than a specific set of ingredients. So although considered by many as a type of curry dish, bhuna is actually a cooking technique whereby a mix of spices are fried in very hot oil in order to make a paste.
The meat is then fried together with this paste mix giving a thick intense dish.
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