The word ‘curry’ is a broad term that is used in the UK to describe a whole range of Indian and southeast Asian dishes. Unsurprisingly, it’s not a word used much in India, since every dish has its own unique name based on its ingredients, cooking methods and region of origin. If you’re new to Indian cuisine, what should you look for and how do you know that a particular dish will be something you like? In the best restaurants in South Kensington, London, the menu will offer some guidance, describing some of the ingredients and indicating the spice levels to expect. For more details you can always ask your server. In the meantime, here’s a brief beginner’s guide to Indian curry.
Bhuna
Bhuna is a tomato-based curry in which the ingredients have been fried in oil before the protein is added. The sauce is usually rich and thick, clinging to the meat or vegetables. It’s considered a medium-hot dish.
Dhansak
Dhansak traditionally contains mutton or goat alongside lentils, and has a medium-hot, sweet and sour flavour. The lentils give it a thick, hearty texture, similar to a stew.
Dupiaza
The word ‘dupiaza’ means ‘two onions’, referring to the dish’s cooking method, in which onions are added at two stages: firstly to make a rich base sauce then later to give texture. Typically served with meat or chicken, the dish has a medium spice level and a medium-thick gravy.
Jalfrezi
Jalfrezi is a Bengali creation invented during the British Raj. The word means ‘hot/spicy stir fry’ and the semi-dry dish is made by stir frying meat, fish or paneer in spiced oil. Onions, green pepper and fresh chillies are added, alongside traditional spices that make for a fairly hot dish.
Korma
Korma is a popular choice among those new to Indian curry. Meat or vegetables are braised in water or stock before yoghurt or cream is added. It has a rich yet mild, nutty and slightly sweet flavour, with a gravy-like sauce.
Pasanda
Another favourite of beginners, pasanda is usually cooked with lamb marinated in yoghurt and mild spices. It’s cooked with herbs, nuts and fresh cream, creating a rich, slightly sweet sauce and tender chunks of meat.
Pathia
Pathia is a hot, sweet and sour curry which includes ingredients such as tamarind, lime and jaggery. It has a bold, tangy flavour that requires careful balance, which is why it’s best eaten at one of the best restaurants in Kensington rather than making it at home.
Rogan josh
This Kashmiri dish is made with mutton or lamb and Kashmiri chillis, which give it a distinctive red colour. The meat is slow cooked with tomatoes and green peppers to create a thick, medium-spiced sauce that clings to the meat.
Tikka mossala
Tikka mossala was created in the UK, and usually contains chicken that has been roasted in a tandoor oven and cooked with tomatoes, ground spices and cream. It has a relatively mild flavour and saucy texture, making it an ideal choice for beginners.
If you’re looking for the best restaurants in Kensington, London serving Indian food, head to Little India. With a range of dishes to suit beginners and seasoned curry eaters, we cater to every palate. Book ahead or drop in to experience authentic Indian cuisine.
