Yellow lentils cooked in traditional Indian style.

Yellow lentils cooked in traditional Indian style.

Fried cottage cheese cooked with cream and almond in spiced flavored sauce.

Fried cottage cheese cooked with cream and almond in spiced spinach (saag) sauce.

Fried cottage cheese cooked with green peas and tastefully blended.

Chick peas cooked in flavored spiced sauce with green chili, cilantro and garam masala.

Daily fresh vegetables with mild spice flavored sauce.

Chunks of vegetable sauteed in light spiced flavored sauce.

Potatoes, green peas and cauliflower cooked in delicate spices.

Okra cooked in herbs and Indian spices.

Chicken tikka. chunks of chicken marinated in spices and yogurt, baked in a tandoor oven, in a delicately spiced creamy orange colored curry sauce. There are multiple claims to its place of origin, including the punjab region of india and glasgow in scotland. It is among the united kingdom's most popular dishes, leading a government minister to claim in 2001 that it was a true british national dish.

Murgh kari. Chicken stewed in onion and tomato-based sauce, flavored with ginger, garlic, chili peppers and a variety of spices, including turmeric, cumin, coriander, cinnamon and cardamom. Chicken curry is a common delicacy in south asia, southeast asia, as well as in the caribbean.

A flavorful fairly hot Indian chicken curry from southern region of India. The spices are complementary to the savory flavors and include garlic, onion, garam masala, coriander, black peppercorns fresh curry leaves, and the final addition of fresh coriander. Madras curry is said to originate from the city known as madras when english merchants arrived there in 1640 (now chennai). Interestingly, the name 'madras curry' is not used in India but was invented by restaurants in britain.

An Indian curry dish from western india, the region of goa and the surrounding konkan. A vindaloo, a standard element of Indian cuisine derived from the portuguese carne de vinha d'alhos (literally meat in garlic wine marinade). The basic structure of the portuguese dish was the portuguese sailor's preserved raw ingredients, packed in wooden barrels of layers of meat and garlic, and soaked in wine. This was indianized by the local goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices.

Chicken cooked with cream and almonds in sweet spices.

Chicken stew prepared in a karahi including tomato and green-chili base, ginger, cumin seeds, cardamom and garam masala. Chicken karahi is a popular late-night meal in Indian cuisine, usually consumed with butter or garlic naan. A karahi (also kadai or korai) is a thick, circular and deep cooking-pot similar in shape to a work that originated in the indian subcontinent. It is used in indian, pakistani, bangladeshi and nepalese cuisine. Traditionally made of cast iron, karahi look like woks with steeper sides.

Whilst formerly served mainly at weddings and other celebrations, goat curry or mutton curry is now most eaten curry in India as goat is a comparatively low-fat red meat. In britain, the carnivals in St pauls, bristol, London and other caribbean cultural events will usually have curry goat available as well as other regional foods. This dish has spread throughout the Caribbean and also the Caribbean diaspora in North America and Britain. Interestingly a variation of this Curry called as railway mutton curry is a British Raj colonial-era curry that was served on long distance trains. Tamarind was originally used to extend its shelf life.

Medium hot lamb cooked in South Indian style.

Medium hot goat cooked in South Indian style.

Highly spiced lamb in tangy sauce with potato.

Highly spiced goat in tangy sauce with potato.

Lamb stew prepared in a karahi including tomato and green-chilli base, ginger, cumin seeds, cardamom and garam masala.

Goat stew prepared in a karahi including tomato and green-chilli base, ginger, cumin seeds, cardamom and garam masala.

Rogan josh (also roghan josh or roghan ghosht) is an aromatic lamb dish of persian origin, which is one of the signature recipes of kashmiri cuisine. Includes braised lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices cloves, bay leaves, cardamom and cinnamon. The dish was originally brought to kashmir by the mughals, whose cuisine was in turn influenced by persian cuisine. The unrelenting summer heat of the Indian plains took the mughals frequently to kashmir, which has a cooler climate because of its elevation and latitude.

Vegetable biryani. Distinct flavored basmati rice cooked with fresh vegetables and with a aroma of saffron.

Classic mughlai biryani cooked with flavored, delicately marinated chicken in basmati rice.

Delicately flavored goat in Indian basmati rice with ginger, garlic, turmeric, red chili, cumin, coriander powder, onion, and tomato.

Delicately flavored lamb, yoghurt, garlic, ginger, chilli, garam masala, turmeric, chilli powder, and cardamom.

Basmati rice cooked with shrimp prepared by layering spices and cooked until done.

Sweet and sour.

Whipped yogurt and chopped cucumber garnished with herbs and mild spices.

Hot and spicy.