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Visit Website	Gamekeepers Lodge & Carvery Restaurant,01494 793491, Bellingdon Rd, Chesham HP5 2NN
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Jalfrezi

Jalfrezi is not a traditional Indian dish as such but, like the bhuna, is actually a method of cooking. It literally means "hot-fry" but is probably better translated as "stir-fry". The term jalfrezi entered the English language at the time of the British Raj in India. Colonial households employed Indian cooks who would use the jalfrezi method of cooking to heat up cold roasted meat and potatoes.

But the restaurant jalfrezi is not a version of the Anglo-Indian dish. Oh no. The Indian restaurant chef uses the jalfrezi method to stir-fry green peppers, onions and plenty of green chillies as the basis for a curry with just a little sauce. The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the restaurant menu.

Korai

Many Indian restaurants had a balti-style curry on their menu long before the rise in popularity of balti cooking in the UK. They did not call the curry a balti but rather a korai or karahi and many restaurants still carry one on their menu.

Both the balti and korai contain stir fried meat and vegetables and both take their name from the utensil in which they are cooked. Because korai is a style of cooking rather than a traditional recipe the curry house versions can vary considerably from restaurant to restaurant.

It can be medium or hot and will usually contain green peppers, tomatoes and onions.

Korma

A traditional korma will have a long slow cooking. In fact, korma is not one particular dish but rather a method of cooking similar to braising. Because korma is a cooking method there are a wide variety of dishes that could be described as "korma".

Many kormas call for the meat to be marinated in yoghurt and then the meat plus marinade are braised on a very low heat until all the juices condense down into a thick sauce.

The restaurant chef has to cook to order so doesn't have time for long, slow cooking. The korma you find in Indian restaurants usually contains ground almonds, coconut and thick cream. It is often described on restaurant menus as being "very mild" but a good korma should not be bland.

Madras

The curry house Madras is a restaurant invention which started life as simply a hotted up version of the standard restaurant curry.

Because it is a restaurant invention rather than a traditional recipe the Madras can vary considerably from one restaurant to another. The restaurant Madras can be hot or very hot, red or brown, a hotter version of a plain curry or quite rich in tomatoes.

Mostly though it comes with plenty of sauce and is strongly spiced . It is the standard restaurant hot curry.

Moghlai

The Moghul dynasty ruled much of the Asian sub-continent for 3 centuries and left behind a fabulous legacy not just in art and architecture but also in sumptuous cuisine.

There is no one Moghul style but the usual restaurant interpretation is rich and creamy. The curry house Moghlai contains plenty of ginger, ground almonds, yoghurt and cream.

Some restaurants offer a Shahi Moghul dish which is garnished with a small omelette flavoured with chopped coriander leaves.

Mild to medium.

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