Modeled after Dishes that are Popular on the Other Side of the Pond, where "Curry" Has Become More of a Staple than a Fancy. These Curries have a Unique Anglo- Indian Flavor. Curry is Traditionally a Term that is Non-Existent in the Indian Culinary Landscape and was Used by the British in Colonial India to Mean Anything with Spicy Gravy.
Spinach puree, light cream, and roasted spices.
A very very hot curry cooked with dry red chilies, vinegar, potatoes.
A mild creamy curry with cashew nuts, raisins, and fenugreek.
Hot, simple curry with coconut, dry red chilies, curry leaves.
Tossed with onions, bell peppers, fenugreek, and fresh coriander.
A simple stir-fried curry prepared in a karahi (wok) with bell peppers mushrooms, onions, and tomatoes.
A tangy curry from Goa with mustard seeds, curry leaves, and black pepper.
Do Piaza means double the onions. First, the onions are pureed in a sauce and then large slices are stir-fried into the gravy.
A very spicy curry with green chilies, tomatoes, and ginger.
A well-spiced curry with a thick sauce.
A spicy curry with pickling spices.
A stir-fried curry prepared with green chilies, onions tangy flavor.