BRITISH CURRY HOUSE

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.

SAAG CURRY

Spinach puree, light cream, and roasted spices.

VINDALOO CURRY

A very very hot curry cooked with dry red chilies, vinegar, potatoes. 

KORMA CURRY

A mild creamy curry with cashew nuts, raisins, and fenugreek.

MADRAS CURRY

Hot, simple curry with coconut, dry red chilies, curry leaves.

KADAI CURRY

Tossed with onions, bell peppers, fenugreek, and fresh coriander.

BALTI CURRY

A simple stir-fried curry prepared in a karahi )wok) with bell peppers mushrooms, onions and tomatoes.

BALCHAO CURRY

A tangy curry from Goa with mustard seeds, curry leaves, and black pepper.

DO PIAZA CURRY

Do Piaza means double the onions.  First, the onions are pureed in a sauce and then large slices are stir-fried into the gravy.

PHAAL CURRY

A very spicy curry with green chilies, tomatoes, and ginger. 

BHUNA CURRY

A well-spiced curry with a thick sauce.

ACHARI CURRY

A spicy curry with pickling spices.

JALFREZI CURRY

A stir-fried curry prepared with green chilies, onions tangy flavor.