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* [[Balti (food)|Balti]] – a style of curry thought to have been developed in [[Birmingham]], traditionally cooked and served in a cast-iron pot called a ''balty''.
* Bhuna – medium, thick sauce, with some vegetables.
* [[Biryani]] – spiced rice and meat cooked together and usually served with vegetable curry sauce.
* [[Dhansak]] – well known in the Lancashire region, it may be made with either lamb or chicken and frequently contains pineapple.
* [[Dopiaza]] – medium curry containing onions which have been both boiled and fried.
* [[Jalfrezi]] – onion, green chili and a thick sauce.
* [[Kofta]] – dishes containing meatballs (most frequently lamb or beef), or vegetable meat-substitutes (most often ground nuts).
* [[Korma]] – mild, yellow in colour, with almond and coconut powder.
* [[Madras curry sauce|Madras curry]] – "the standard hot, slightly sour curry at the Indian restaurant."
* [[Pasanda]] – a mild curry sauce made with cream, coconut milk, and almonds or cashews, served with lamb, chicken, or king prawns.
* [[Pathia]] – a hot curry, generally similar to a "Madras" with the addition of lemon juice and tomato purée.
* [[Phall|Phaal]] – "the hottest curry the restaurants can make. There is nothing like it in India – it is pure invention."
* [[Rogan josh|Roghan josh]] – a medium-spicy curry, usually of lamb/beef with a deep red sauce containing tomatoes and paprika.
* [[Sambar (dish)|Sambar]] – medium-heat, sour curry made with lentils and tamarind.
* [[Tandoor]]i, Tikka – dry pieces of [[tandoori chicken]] and [[chicken tikka]], spiced and cooked in the tandoor, a cylindrical clay oven.
* [[Vindaloo]] – generally regarded as the classic "hot" restaurant curry.

Translations:Curry in the United Kingdom/21/en - Revision history

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