Welcome to our guide to curries from around India! The mighty curry may be one of the UK’s favourite dishes, but many of the curries served here have been adapted by curry houses to suit the British palate and aren’t Indian at all!
The word curry is actually used to describe the gravy or sauce in a dish in India, which will be specifically made for each meat, unlike the British tradition of swapping proteins, such as chicken, lamb or vegetable Biryanis, for example.
Indian curries are based on a complex mix of herbs and spices which can include chillies, coriander, cumin, garlic, ginger, onion and turmeric. The word ‘curry’ comes from the curry leaves used in south Indian curries.
Curries from around India
Curries can be ‘dry’ or ‘wet’. Dry curries are cooked with just a small amount of liquid which is allowed to evaporate to leave the other ingredients coated with spice mixture. Wet curries contain lashings of sauce or gravy based on broth, coconut cream or milk, dairy cream or yoghurt, sautéed crushed onion, tomato purée or vegetable purée
And of course, curries vary throughout India thanks to the different cookery methods, cultures, ingredients, religions, soil and traditions. Our handy guide will show you the types of curry available around India to tempt your taste buds on your travels through the land of spice.
CURRIES FROM NORTH INDIA & THE INDIAN HIMALAYAS
You’ll recognise many of the curries of North India from your local Indian restaurant, such as Chicken Tikka and Chana Masala. Curries from this region usually have creamy, thick and moderately spicy gravies.
One of the most famous curries from around India is the Chicken Jalfrezi, recently voted one of the top Indian curries in England. It is rumoured to date back to British rule in India, where cooks made the dish for the British to use up leftover meat, but some say it can be traced back to the Mughal era. The dish is essentially a stir fry of marinated meat, bell peppers, chillies, onions, peppers, tomatoes and spices with a thick but dry gravy.