Dal: Lentils, and the soupy stew made from them. Dal tadka is yellow lentils finished with a tempering (tadka) of spices sizzled in ghee; dal makhani is black lentils and kidney beans simmered overnight with butter and cream; sambar is the sour, tamarind-and-vegetable lentil stew of the south, served with dosa and idli. On this menu as: Dal Bhortha (Lentil Mash) · Dal (Lentils) & Light Bites · Dal (Lentils).
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Biryanis & Rice · Chicken Biryani · Khashir Biryani (Goat Biryani).
Aloo, gobi, bhindi, baingan, matar: The vegetable vocabulary of a North Indian menu: aloo is potato, gobi cauliflower, bhindi okra, baingan eggplant (bharta is roasted and mashed), matar peas, jeera cumin. Malai kofta are dumplings of paneer and potato in a creamy gravy. "Aloo gobi" is potato and cauliflower; "matar paneer" peas and paneer, and so on. The name is the recipe. On this menu as: Ilish + Begun Aloo · Aloo Bhortha (Potato Mash) · Naga Morich Aloo Bhortha.
Korma: A Mughal court braise: meat or vegetables cooked slowly in a pale, rich sauce of yogurt, cream and ground nuts (cashew or almond), scented with cardamom and saffron. Mild on most restaurant menus; navratan ("nine jewels") korma is the vegetable-and-fruit version. On this menu as: Murgir Korma (Chicken Korma) · Kashir Korma (Goat Korma).
Goan & Malabar coastal curries: The west coast cooks with coconut, tamarind, kokum and fresh fish. Goan xacuti is a roasted-coconut-and-spice curry; cafreal is a green herb-and-chili marinade for chicken; Kerala's fish moilee is a gentle coconut-milk stew with turmeric and curry leaves, while the region's red fish curries use kokum or tamarind for sourness. On this menu as: Ilish Macher Jhol (Hilsa Fish Curry) · Rui Macher Jhol (Rohu Fish Curry).
Bhuna, dopiaza & do pyaza: Menu styles you will see repeated across proteins. Bhuna is a thick, dry, deeply reduced masala; dopiaza uses "two onions", cooked in two stages; pasanda is creamy with almonds; dhansak (Parsi) combines lentils, vegetables and a sweet-sour note; achari uses pickling spices; methi means fenugreek leaf; balti is the Birmingham-born fast, wok-cooked style served in the steel bowl it was cooked in. On this menu as: Dim Bhuna (Egg Curry) · Chingri (Shrimp) Dopiaza.

How these dishes compare

Biryanitypically $16 across 345 menus
Daltypically $11.99 across 344 menus
Pakora & bhajitypically $8 across 281 menus
Kebabs: seekh, boti, shamitypically $16 across 280 menus
Kormatypically $16 across 253 menus
Lassitypically $5 across 216 menus
Kheer & halwatypically $5.99 across 193 menus
Bhuna, dopiaza & do pyazatypically $16.99 across 162 menus

Korai Kitchen on our other sites

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Korai Kitchen

Menu

Special of the Day

Bhorthas (Mashes)

Dal (Lentils) & Light Bites

Vegetable & Egg Dishes

Seafood & Fish Dishes

Chicken Dishes

Beef & Goat Dishes

Biryanis & Rice

Desserts

House-Made Drinks & Beverages

How these dishes compare

Korai Kitchen on our other sites

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