Translations:Curry in the United Kingdom/21/en

• 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 – "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.
• Phaal – "the hottest curry the restaurants can make. There is nothing like it in India – it is pure invention."
• Roghan josh – a medium-spicy curry, usually of lamb/beef with a deep red sauce containing tomatoes and paprika.
• Sambar – medium-heat, sour curry made with lentils and tamarind.
• Tandoori, 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.