Butter Chicken is the first name that comes to mind when Indian food is mentioned. However, you will find that the sheer number of unique gravies here is as plentiful as the dialects spoken across its vast plains and mountains.
Gutti Vankaya Kura from Andhra Pradesh stands out for its depth, texture and slow-building heat. Kozhi Chettinad brings boldness to the table with freshly ground spices, while Gosht Rogan Josh provides a regal, comforting experience.
This blog is an invitation to try scrumptious Indian curries that carry geography, memory and tradition in every spoonful!
The World Of Delectable Indian Curries
1. Vegetarian Curries
- Paneer Do Pyaza
Many people think of onions as a flavour-booster, something to be chopped and hidden away in the base of a sauce. However, Paneer Do Pyaza puts the vegetable front and centre, celebrating it in two distinct stages.
The name literally translates to ‘paneer with two onions,’ referring to its double dose added at different points in the cooking process.
One portion of onions is finely minced and cooked down until it becomes a sweet foundation, while the other is cut into large, crunchy bites and tossed in at the very end. It provides a textural contrast that you might not expect.
The sauce is usually thick and clings to the cubes of cottage cheese, offering a punchy, savoury experience. When you scoop up a piece of paneer wrapped in this silky orange curry with Garlic Naan, everything feels right in the world.
- Dal Makhani
Dal Makhani is a dish that has travelled from the humble kitchens of rural Punjab to the expensive five-star hotels in the world, yet it has never lost its soul. When you eat it, you can feel the weight of tradition.
It is a dark and incredibly rich preparation of whole black urad dal and kidney beans. A truly authentic Dal Makhani is prepared using the ‘dhungar’ method, where a piece of burning charcoal is placed in a small bowl inside the pot to infuse the lentils with a deep, smoky aroma.
The gravy is thick enough to be scooped up by hand. It is the ultimate comfort food, best enjoyed with Tandoori Roti, tangy mango achar (Indian pickle) and a side of raw onion and green chilli.
- Manathakkali Vathal
Manathakkali Vathal is not something you would find on a typical restaurant menu. It features tiny, sun-dried black nightshade berries, which are fried in sesame oil until they turn dark and crispy.
These berries have a unique, slightly bitter profile that is said to have incredible medicinal properties, especially for stomach ailments. The gravy itself is a punchy, tamarind-based concoction.
It is sour, spicy, salty and just a tiny bit sweet. Eating this with a mound of steaming white rice and a dollop of ghee (clarified butter) is a heavenly experience. It is a detour from the creamy North Indian styles, bringing a refreshing acidity that wakes up your senses.
- Paneer Butter Masala
We know what you are thinking. Is this not just Butter Chicken for vegetarians? While they share a common lineage, a well-made Paneer Butter Masala is a distinct entity that deserves its own space on the table.
It serves as the perfect dish for anyone who is still a bit nervous about exploring the more intense regional spices. The base is a smooth, luscious tomato and cashew nut paste that coats the paneer cubes.
However, the culinary magic happens in the subtle aromatics with the green cardamom, the cinnamon and the generous sprinkling of Kasuri Methi (dried fenugreek leaves).
Even if you are a die-hard non-vegetarian, one bite of this creamy curry might just make you forget that the chicken was ever missing.
- Gutti Vankaya Kura
Gutti Vankaya Kura is a dish where small, tender purple eggplants are slit into four and stuffed with a rich, grainy paste made of roasted peanuts, sesame seeds, coconut and a fiery blend of spices.
These stuffed beauties are then slow-cooked until the eggplants are buttery soft and have absorbed every bit of the nutty, spicy masala. The oil separates from the gravy, creating a glistening layer that is characteristic of authentic Andhra cuisine.
It is earthy, rich and satisfying, especially when paired with a simple bowl of steamed rice or hot Jowar Roti. It requires a lot of prep work and delicate handling to ensure the eggplants do not fall apart, making it a labour of love that rewards you with every bite.
2. Non-Vegetarian Curries
- Kozhi Chettinad
The Chettiar community of Tamil Nadu were historically spice merchants and their food reflects that rich heritage. This chicken curry is famous for being ‘spicy,’ but that is a bit of a simplification.
It is not just about the heat of chillies. It is honestly about the complexity of ‘Kalpasi’ (black stone flower), star anise and a whole lot of spices in the ‘Chettinad Masala.’ They are freshly roasted and ground for every batch, which gives the curry a vibrant taste.
These ingredients lend a unique earthiness and a medicinal depth that you would not find anywhere else. The chicken is tender and absorbs the flavours beautifully.
Kozhi Chettinad is a delectable dish for those who want to see exactly how far the boundaries of flavour can be pushed without losing the soul of the ingredients.
- Gosht Rogan Josh
This Kashmiri lamb curry is a representation of visual and culinary art. The name comes from ‘Rogan,’ meaning oil or colour and ‘Josh,’ meaning heat or passion.
The striking red colour of the gravy comes from the generous use of Kashmiri red chillies, which are known for their amazing hue rather than their fire. The aromatic gravy is flavoured with dried ginger and fennel powder, giving it a cool, refreshing undertone that balances the richness of the lamb.
The meat is cooked until it is ‘melt-in-your-mouth’ tender, practically falling off the bone with the slightest pressure of a spoon. Rogan Josh pairs wonderfully well with steamed rice, Roti, Chapati and Naan.
Wondering where you can eat such authentic North Indian food in Amsterdam? Head to our dedicated blog to know more.
- Kongu Mutton Curry
In the Western belt of Tamil Nadu, the Kongu region has a culinary style that is overshadowed by its neighbours, but it should not be. This dish uses minimal ingredients, relying on the quality of meat, local spices and careful cooking.
Traditionally served with rice, this curry satisfies deeply, especially for those who enjoy meat that retains texture. The mutton here is cooked to soften slowly, releasing richness into the curry.
The curry is prepared with shallots, garlic and black pepper. All the spices are roasted and ground just moments before they go into the pot. And, what you taste is a lip-smacking dish that feels both warming and robust.
Kongu Mutton Curry speaks to people who value honest cooking rooted in region and habit. It does not try to be pretty. However, it does try to be the most flavourful thing on your plate.
- Gramathu Meen Kuzhambu
Gramathu Meen Kuzhambu is a complex village-style fish curry that is proudly sour and spicy. This curry is traditionally cooked in a clay pot, which allows the heat to distribute evenly and helps the flavours of the tamarind and spices to penetrate deep into the fish.
The base is a sharp, tangy tamarind extract mixed with plenty of garlic, small onions and tomatoes. The fish is added at the very end and gently simmered until it is perfectly flaky.
Because it is cooked in a clay pot, the gravy thickens naturally and the flavours continue to develop even after the stove is turned off. It tastes even better the next day, as the fish continues to absorb the tangy base.
Each region tweaks the recipe slightly, using different fish or spice levels, but the soul remains unchanged. Gramathu Meen Kuzhambu is an everyday food, meant to be eaten with rice.
- Egg Roast Curry
Sometimes, the most satisfying meals come from the simplest ingredients and Kerala’s Egg Roast Curry is a shining example of this. It is more of a dry curry, where hard-boiled eggs are tossed in a massive pile of caramelised onions and tomatoes.
This sweet, oniony base is then spiked with ginger, garlic, green chilies and curry leaves, creating a thick, dark masala that coats hard-boiled eggs.
This scrumptious dish is popular across South India, usually served with Appam, Chapati or rice. It is simple, delicious and quite honestly, the kind of food that makes you want to scrape your plate clean.
So, if your mouth is already watering at the thought of these flavours, you might want to know which restaurant serves them in the most authentic way. Well, all roads lead to The Madras Diaries, in Amsterdam and Utrecht.
Come, pull up a chair, leave the world behind and let us feed your soul with the most delectable curries you have ever tasted!
