| BALTI | medium | Tomato, onion, garlic, ginger and fresh coriander. Also cucumber. |
| BHUNA | medium, dry | Fresh herbs, tomato, dhyana, fresh ginger and garlic in a thick sauce |
| BIRYANI | medium | From Mogul Empire in India, prepared with rice (usually basmati), served with curry sauce. Saffron, almonds and sultanas |
| DHANSAK | medium/hot | Sweet & sour dish of Persian origin - garlic, pineapple and lentils. |
| DOPIAZA | medium | Garlic, ginger, chopped onions, coriander, cloves and cardamon in a thick sauce. |
| JALFREZI | fairly mild | Sweet dish with mild spices, coconut cream, carnation milk and sugar. Possibly yoghurt. |
| KORMA | medium, fairly sweet | Yellow in colour, with almond and coconut powder |
| MADRAS | fairly hot rich | Garlic, chilli, lemon juice, fresh herbs, spices and tomato puree |
| MAHARANI | fairly hot | Usually simmered in a piquant slightly Sweet and Sour Patia sauce. |
| MAKHANI | mild | Made with pineapple, double cream and coconut |
| MASALA | medium rich and spicy | Onions, peppers, fresh corianda, fried with herbs and spices (garam masala). |
| PARSESI | medium | Made with spinach onion mushrooms and herbs |
| PASANDRA | mild curry sauce | Made with cream, coconut milk, and almonds. |
| PATHIA | medium hot | Generally similar to a Madras with lemon juice and tomato puree |
| PHAIL | very hot | dish using ground chillies, ginger and fennel. |
| ROGAN JOSH | medium | Onions, capsicum, paprika and tomatoes |
| SAMBER | medium hot, sour | Made with lentils and lemons |
| SHASHLIK | Spicy | Marinated in yogurt, tomato puree and herbsthen barbecued in tandoori with onions, tomatoes and capsicum |
| TANDOORI | faily mild | Asian sauce, french dressing and special mint sauce. |
| VINDALOO | extra hot | Garlic, tomato puree, lemon, taramind and ginger, black pepper. |
