Dopiaza:
This term means two (do) onions (piaza) or double onions. This Mughlai (Mughal style) dish is usually prepared with two lots of onions - one that makes up a thick gravy to which the main ingredient is added and the other that is added raw and cooked with the main ingredient or stir-fried till caramelized (onions contain high amounts of natural sugar that caramelizes when they are fried!) and used as a garnish. Expect spices like whole cinnamon, cardamom, cloves, and powdered spices like cumin, coriander, chilli and garam masala. Dopiazas are usually mild to medium hot and have a good amount of gravy. They go really well with rice pilafs (puloas) and breads like Chapatis (flatbread), Parathas (pan-fried flatbread) or Naans (leavened flatbread made baked in a tandoor or oven).
Dum:
This is a style of cooking that originated in the North. Dum means pressure and implies that the dish is cooked to a certain stage and then the vessel sealed to pressurize the contents and cause them to slow-cook (for hours sometimes) in their own juices. Dum dishes can range from mild to hot and usually have a medium amount of gravy. This style of dish usually contains spices like Kashmiri red chillies, cumin, fennel, cardamom, cloves and ingredients like fresh yogurt. They go really well with rice pilafs and all sorts of Indian breads.
Gosht:
This word translates to meat and could mean either lamb or beef. Gosht dishes are made in a variety of methods such as Karahi (listed below), Bhuna (as above), Biryani (also below).... Try my delicious recipes for Gosht in different styles: Daal Gosht and Dahi Gosht.
Jalfreizi:
This tasty style of cooking came about in the days of the British Raj in India. Jal (means hot and freizi (means fry) is stir-fry with little gravy. Usually a meat like chicken, lamb or beef is stir-fried with green chillies, bell peppers, onions and tomatoes and then cooked in its own juices. Spices in a Jalfreizi include coriander, cumin, garam masala, ginger, etc. and they can be quite hot. Serve Jalfreizis with rice pilafs (puloas) and breads like Chapatis (flatbread), Parathas (pan-fried flatbread) or Naans (leavened flatbread made baked in a tandoor or oven). Add a leafy green salad as a side dish. Want to try this style of dish at home before you venture out? Cook my Chicken Jalfreizi.
Karahi or Kadhai:
This style of cooking gets its name from the wok-like dish or Karahi it is cooked in. In Karahi/ Kadhai dishes the main ingredient is usually marinated in a yogurt and spice sauce and then stir-fried in a Karahi with sliced onions, bell peppers, ginger, garlic and chopped tomatoes. Karahi dishes range from medium to very hot and have medium amounts of gravy. Spices to expect are coriander, cumin, chilli and garam masala. Serve Kadhai dishes like my Kadhai Gosht, with breads like Chapatis (flatbread), Parathas (pan-fried flatbread) or Naans (leavened flatbread made baked in a tandoor or oven).
Kashmiri:
This style of cooking comes from Kashmir in North India and is characterized by rich, creamy gravies made up of spices, nuts and dried fruit teamed with milk and cream! The result is delicious mild dishes that beg to be savored all by themselves. Expect fragrant spices like cinnamon and cardamom. Kashmiri dishes taste great with rice pilafs and breads like Chapatis (flatbread) or Naans (leavened flatbread made baked in a tandoor or oven). Here's a recipe for Kashmiri Dum Aaloo.
Korma:
There are Kormas and there are Kormas but this Mughlai dish from North India is typically made by marinating the main ingredient in yoghurt and spices like ginger and garlic. It is then cooked in its own juices and a gravy made of onions, lots of tomatoes, green chillies and whole spices like cinnamon, cardamom, cloves, coriander, cumin, etc. Kormas can range from mild to medium hot and taste nice with breads like Chapatis (flatbread), Parathas (pan-fried flatbread) or Naans (leavened flatbread made baked in a tandoor or oven).
