SAMBER

Samber is a bit similar to Dhansak, in as much as it is prepared with a lentil base. It is less common on the Indian menu than Dhansak but it can also appear as well as. It is hard to give guidance on the difference between the two dishes as often it is only the interpretation of the chef that classifies them one way or the other. I would personally, expect the Samber to be presented as a sour curry, with the addition of lemon juice, but read the menu, don’t take my word for it.

SHAMI KEBAB

Shami Kebabs are small round patties of minced lamb and lentils, cooked in a Tandoor oven. Sometimes they are exactly the same as the Sheek Kebab, but formed into a flat pattie rather than formed onto a skewer like a sausage. Better restaurants differentiate between the preparation of the two types of kebab. Usually served with a small side salad and Yoghurt and Mint Sauce.

SHEEK KEBAB, SHEIK KEBAB

Sheek Kebabs consists of minced lamb mixed with lemon juice, coriander, onion, garlic and green chilli. The meat is shaped onto a skewer, like a sausage, and cooked in the Tandoor Oven (or failing a Tandoor oven, sometimes on a charcoal barbeque). Usually served with a small side salad and Yoghurt and Mint Sauce.

B

BALTI

BHUNA

BIRYANI, BIRIANI

C

CHAPATTI

D

DHANSAK, DANSAK

DOPIAZA, DUPIAZA

J

JALFREZI, JALFRAZI, JHALL FRYZY, ZALI FREZI etc, etc.

K

KORMA, KURMA

M

MADRAS

N

NAN BREAD, NAAN

P

PHALL

PURI

R

RICE

ROGAN JOSH

S

SAMBER

SHAMI KEBAB

SHEEK KEBAB, SHEIK KEBAB

T

TANDOORI

TIKKA

TIKKA MASSALA

V

VINDALOO

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