All of these will be served with a brown basmati rice pilaf that is sautéed with various spices such as cumin seeds, coriander seeds, cinnamon sticks, bay leafs, etc. Alternatively, delicious saffron rice is optional. The spice content of the curry is up to the individual. Traditionally it is very spicy.
Also, the meal comes with one main entrée and one side dish.
An optional lesson would be to make a naan or parantha with this; this is a whole wheat flatbread that is used to scoop up the sauce. However, this does take a longer amount of time for the lesson and the price will be adjusted accordingly. This can also be substituted for a side dish.
Another excellent addition is what is known as a samosa. A potato curry that is stuffed into whole wheat dough and fried. It is then served with what is called chutney. Chutney is the Indian equivalent to a Mexican salsa. There are various flavors, but the most traditional ones are the mint and coriander leaves (cilantro) chutney, as well as the tamarind chutney. Both are very spicy. This can be substituted for a side dish or added on as an additional lesson to the meal.
Beef Bombay Curry – Beef is slowly cooked in tomatoes and spices until the meat is soft. After this, coconut milk is added and it is garnished with coriander leaves.
Goen Pork Vindaloo Curry – A
Southwestern Indian pork dish where the pork is braised with ghee (or olive
oil) and cooked with spices and vinegar. The finishing dish is garnished with
Chicken Tikka Masala – This is an English rendition of your traditional Indian curry. Chicken breasts are cooked in a spiced creamy tomato curry based sauce.
Beef Kofta – Indian spiced
meatballs are cooked and then added to a spicy curry mixture with a flavorful sauce
consisting of vinegar, yoghurt, and coconut milk.
Rogan Josh – A yogurt lamb curry,
cooked in several spices, fresh ginger, tomatoes and garlic. Toasted almonds
and garam masala is then added and it is garnished with coriander leaves.
Burmese Chicken – This is a
Burmese recipe, but goes well when coupled with Indian meals as the flavor
is very similar. Chicken quarters are skinned and seared in onions and a
turmeric spice blend. Several whole cloves of garlic, ginger, and lemon grass
are then added, and it is allowed to simmer in broth mixture until tender.
Balti Chicken – Boneless chicken thighs are cooked in a robust spicy paste with a tangy undertone, garnished with coriander leaves and garam masala.
Potato Curry – A combination of masala spices mixed together with peas and mint leaf makes this a dry curry that pairs excellent with moist dishes. Not spicy.
Ricotta Curry – This is a wet tomato based curry that
incorporates a spicy blend of baked ricotta cheese, hard boiled eggs, and peas;
pairs well with dry dishes.
Mixed Vegetable Curry – Cauliflower, carrots, green beans,
and tomatoes are mixed with spices and vinegar based sauce and garnished with
garam masala and cilantro. This is a dry curry dish.
Green Bean Curry – This is a zesty green been curry that is
coupled with potatoes, various spices, chilies, and tomatoes. It is more on the
dry side and has a little spice to it.
Roasted Bell Peppers with Curry Seasonings – This is somewhat like a bell pepper salad in that small bell peppers are roasted on a high heat and then tossed with a chili based curry dressing.