Food family · 8 dishes · 4 regions
The curry
family.
Spice, fat, and aromatics ground together as a base — a technique as much as a dish. Trade in pepper, turmeric, and chili wrote the migration routes; the curry shows where those routes led.
5 dishes from India
Vindaloo
A Goan curry of Portuguese origin: meat (traditionally pork) marinated in vinegar, garlic, and Kashmiri chili, then cooked with onions, ginger, and warm spices. The Portuguese carne de vinha d'alhos became vindaloo over centuries.
CurryExplore →Aloo gobi
A dry Indian curry of potatoes and cauliflower cooked with turmeric, cumin, ginger, garlic, and other regional spices.
CurryExplore →Butter chicken
Roasted marinated chicken simmered in a smooth tomato, butter, and cream sauce seasoned with fenugreek and warm spices.
CurryExplore →Chole bhature
A North Indian combination of spiced chickpea curry and bhature, a large, leavened, deep-fried bread served hot with pickles, onion, and chutney.
CurryExplore →Palak paneer
Cubes of fresh paneer cheese served in a smooth spinach sauce seasoned with ginger, garlic, green chili, and warming spices.
CurryExplore →
1 dish from United Kingdom
1 dish from Indonesia
1 dish from Thailand
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