In the Indian restaurant, however, all the dishes are made to order and the poor chef has to find a way of preparing the biryani in double quick time. So the restaurant biryani is often just pilau rice stir fried with chicken or lamb which has been cooked as an extra dry bhuna. The restaurant biryani is usually garnished with almonds and sultanas (golden raisins) and is accompanied by a mixed vegetable curry to add a little juiciness to the rice. Mild. dhansak: A famous Parsee dish.
Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables.
The dopiaza is a classic Indian dish dating back at least to Moghul times. The name dopiaza broadly translates as "2 onions" or "double onions". Some traditional versions of the dopiaza use twice the weight of onions compared to the weight of meat but a classic Indian dopiaza is more likely to use the onions in 2 different ways, fried and boiled, at different stages of the cooking.
Jalfrezi (also jhal frezi, zalfrezi, jaffrazi, and many other alternative spellings) is a type of Indian Chinese cuisine that involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce.
Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a type of Bangladeshi cuisine or Indian cuisine that involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce.
Korma–a very old style of curry which can be traced back to the Mughal invasions of India and Pakistan in the early 16th century–is meant to be mild (in most cases…there are exceptions) and is flavored with a combination of nuts and coconut milk. In some instances they may also have yogurt (the older recipes especially) and be cooked dum-style for a long time over a low heat.
Massaman is usually eaten with rice, in a meal together with other dishes. There are also traditional versions using oranges, orange juice, or pineapple juice as additional ingredients. Media coverage. In 2011 CNNGo ranked Massaman curry as number one in an article titled World's 50 most delicious foods.
Punjab Saag paneer or palak paneer is a dish that contains paneer cheese and mustard leaves. Saag gosht is a version of the dish prepared with gosht (meat), often lamb. ... Saag aloo, saag aalu or "palak aloo" is fried aloo (potatoes) dipped in spinach curry. ...
Chicken tikka masala is a dish of chunks of roasted marinated chicken (chicken tikka) in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin, including the Punjab region of the Indian subcontinent or Glasgow in Scotland.