This collection of dishes are a small representation of the rich and vibrant world of classic South Asian curries served in the UK, otherwise known as ‘Curry House’ dishes. In these pages, we pay homage to the ingenious and accommodating chefs who have been instrumental in shaping the way the nation fell in love with Indian cuisine.
While these dishes may have been criticised by some purists as not being "authentic" or representative of traditional south Asian cuisine, they hold a special place in the hearts of countless food lovers across the UK. These creations are a testament to the creativity, adaptability, and fusion of flavors that have become synonymous with British Indian cuisine.
The pioneering chefs, often hailing from Bangladesh, embarked on a culinary journey, blending traditional techniques with local ingredients and catering to the British palate. Their innovation and willingness to experiment resulted in the birth of these unique dishes that are cherished by generations.
The British Curry Guide aims to showcase and preserve the brilliance of their creations, rekindle fond memories, and inspire home cooks to recreate these beloved flavors in their own kitchens.
While some may argue about the authenticity of these dishes, we believe that their cultural significance lies in their ability to adapt, evolve, and captivate the taste buds of millions. These dishes are a celebration of the enduring love affair between the nations diners and their local curry houses. We salute the visionary chefs who transformed Indian cuisine in the UK and paved the way for the amazing Curry Industry of today.
Karahi
Karahi, also known as Kadai, is a popular South Asian curry dish that takes its name from the type of thick, circular cooking pot known as a "karahi" or "kadai." This dish is characterized by its rich and robust flavors, often cooked with a combination of meat, vegetables, and a blend of aromatic spices.
Dopiaza
Dopiaza is a popular South Asian curry dish known for its rich and flavorful onion-based sauce. The term "dopiaza" translates to "two onions" in Urdu, which refers to the generous use of onions in both the cooking process and garnish. The dish has its roots in Persian cuisine and was introduced to the Indian subcontinent during the Mughal era.
Pasanda
Pasanda is a popular South Asian curry dish that has its origins in the Mughlai cuisine of the Indian subcontinent. The word "pasanda" is derived from the Urdu word "pasande," which means "favorite" or "liked by all." The dish was traditionally made with tender cuts of meat, such as lamb or beef, marinated in a rich and aromatic sauce.
Balti
Balti is a popular South Asian curry dish that originated in the region of Baltistan, which is now a part of Pakistan. It is believed to have been created in the early 20th century in the city of Birmingham, UK, by Pakistani and Kashmiri immigrants. The dish gained popularity in the local British Indian restaurant scene and became synonymous with "Balti houses."
Jalfrezi
Jalfrezi is a popular Indian curry dish that has its origins in the Indian subcontinent. The name "jalfrezi" is derived from the Bengali words "jal" meaning spicy and "frezi" meaning stir-fry. It is believed that jalfrezi was created during the British Raj in India when leftover meats were transformed into a spicy and flavorful dish by stir-frying them with onions, peppers, and spices.
Dhansak
Dhansak is a popular Indian curry dish that originated in the Parsi community of India. The Parsis are Zoroastrians who migrated from Persia to India centuries ago. Dhansak is a fusion of Persian and Indian flavors and is traditionally made with a combination of lentils, vegetables, meat (usually lamb or chicken), and a blend of aromatic spices.
Phaal
Phaal is an extremely spicy and fiery curry that originated in the Indian subcontinent, particularly in British Indian cuisine. While its exact origins are unclear, it is believed to have been developed in Indian restaurants in the UK during the 1970s and 1980s as a challenge for diners who sought the spiciest dish possible.
Vindaloo
Vindaloo is a popular and fiery curry dish that has its roots in Portuguese cuisine, particularly from the region of Goa in western India. The name "Vindaloo" is derived from the Portuguese dish "Carne de Vinha d'Alhos," which translates to "meat marinated in wine and garlic." Over time, the dish evolved with the addition of local Indian spices and ingredients.
Rogan Josh
Rogan Josh is a popular Kashmiri dish known for its rich flavors and aromatic spices. It has roots in Persian and Mughlai cuisines and is widely enjoyed in both traditional Kashmiri cuisine and British Indian cuisine.
Butter Chicken
Makhani, also known as Butter Chicken is a popular dish in Indian cuisine and has gained significant popularity in the UK and around the world. It is a rich and creamy chicken dish cooked in a tomato-based sauce.
Chicken Tikka Masala
Chicken Tikka Masala is a popular dish that has become a culinary icon in the UK. Its origins are somewhat debated, with various theories about its creation. While it is often associated with Indian cuisine, the dish is believed to have been invented in the UK by Indian or Bangladeshi chefs.
One theory suggests that Chicken Tikka Masala was created in the 1960s by a Bangladeshi chef in Glasgow, Scotland. According to the story, a customer complained that the chicken tikka was too dry, so the chef improvised by adding a tomato-based sauce, resulting in the birth of Chicken Tikka Masala. Another theory credits Indian chefs in Britain who adapted traditional Indian recipes to suit the British palate, incorporating a tomato-based sauce to enhance the flavors.