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The Indian Restaurant Menu Explained

DHANSAK, DANSAK

Dhansak has its origins in a Parsee (Middle Eastern, Persia) dish and was probably a very special dish presented at a feast. The dish served in Indian restaurants today is based on the addition of a lentil puree to cooking process. It is described as a sweet and sour curry with a lentil sauce. The serving varies from restaurant to restaurant, but often expect a pineapple ring to be included in the curry for added sweetness and contrast. The strength depends on the chef or restauranteurs interpretation, so you need to take the advice from the menu. I have seen it described as mild, medium and hot. In my own local restaurant it is described as “hot, sweet and sour”.

DOPIAZA, DUPIAZA

Do means “two” and Dopiaza means something like “double onions”. Typically this is a fairly basic Indian restaurant curry, prepared as a Bhuna or Bhoona but with the addition of extra onions probably both in the cooking and as a garnish. It is also the same strength as a Bhuna which is medium, so not in the Madras league.

B

BALTI

BHUNA

BIRYANI, BIRIANI

C

CHAPATTI

D

DHANSAK, DANSAK

DOPIAZA, DUPIAZA

J

JALFREZI, JALFRAZI, JHALL FRYZY, ZALI FREZI etc, etc.

K

KORMA, KURMA

M

MADRAS

N

NAN BREAD, NAAN

P

PHALL

PURI

R

RICE

ROGAN JOSH

S

SAMBER

SHAMI KEBAB

SHEEK KEBAB, SHEIK KEBAB

T

TANDOORI

TIKKA

TIKKA MASSALA

V

VINDALOO

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