Think you know your curries? Explore the exotic curries of India’s diverse regions.   

By Deboshree Banerjee

Indian food is famous for its irresistible aromatic curries. Think butter chicken or paneer makhani, and you are already salivating at the prospect of having an Indian meal. However, there is more than just the traditional gravy dish that we have all come to love. Different regions in India have their own distinctive curries based on religion, culture choices, and the availability of local spices, herbs, vegetables and fruits. Check out this ultimate guide to Indian curries and see what’s next on your must-try list. Welcome to the curry club!

Northern Region

Well-recognised for their heavy use of dairy, North Indian cuisine is a lot like its people  — rich, robust and full of life. With bold textures and hearty ingredients, their staple of curries are a must-try for every food enthusiast.

KORMA

Yellowish in colour, this North Indian delicacy consists of various spices and herbs. With yoghurt and cashews as the star ingredients, this creamy and slightly spiced curry is typically made with lamb, chicken or beef. However, vegetarian Korma has its own fans too. Fun fact about Korma: It was a favourite among kings and royalties of the Mughal Empire. 

Chilli Scale: MILD

ROGAN JOSH

Hailing from beautiful Jammu and Kashmir, Rogan Josh is an aromatic curried lamb dish that brings together Kashmiri chillies, garam masala and green cardamom pods. With its thick gravy made from yoghurt, spices and tomatoes, this is an all-time favourite in the curry house.

Chilli Scale: MEDIUM HOT

Where to sample these delicacies? New Delhi’s Gulati Restaurant offers sinfully delicious Navratan Khorma and Rogan Josh, making the eatery a gastronomic haven for Delhiites and outsiders alike.

Southern Region

Due to a number of different influences, South Indian food varies most from the rest of India’s cuisine. They offer well-spiced, coconut-based curries that are a treat to all palates. 

KERALA FISH CURRY

With a zesty combination of red chillies and flavoured kokum, the Kerala Fish Curry is pre-dominantly a non-vegetarian dish that can also be made with chicken, mutton, pork, beef and other types of seafood. With an extra kick from tamarind and mild heat from the spices, this favourite is the perfect blend of hot and sour flavours.

Chilli Scale: HOT

PANDI CURRY OR COORG PORK CURRY

Considered a classic heirloom recipe from Coorg, Karnataka, the Pandi Curry or Coorg Pork Curry is a fiery meaty dish that ranks as one of India’s three most famous pork dishes. Rich and dark in colour, the semi-dry pork dish has a unique rustic taste that leaves everyone wanting more.

Chilli Scale: HOT

Where to enjoy them? Karavalli in Bangalore presents a huge selection of traditional Southern Indian dishes that skilfully showcases the region’s incredible diversity.

Western Region

Variety is the spice of life, and as the most versatile zone in terms of cuisine, West India has a lot to offer on the food front.

GOAN FISH CURRY

Does Fish Curry float your boat? Hailing back to its colonial Portuguese roots, this Goan treat is prepared in endless variations with the signature taste of tamarind in hot
coconut curry.

Chilli Scale: MEDIUM HOT

LAAL MAAS

Made from chunks of juicy meat with hot spices and red chillies, the fiery Laal Maas, which translates to Red Meat, is not for the fainthearted. Hailing from the Land of the Kings, the hot and tangy curry, with its blazing red colour, lets you taste the novelty of Rajasthani delicacies.

Chilli Scale: VERY HOT

Where to try? Boasting a fine dining experience in Mumbai, Khyber Restaurant is one of the best spots to experience the richness of West Indian cuisine.

Eastern Region

Surrounded by nature, East India’s coastal section offers a variety of fresh seafood.

CHUNGDI MALAI

If you love curry but can’t handle the heat, go for Odisha’s staple dish, Chungdi Malai, which translates to Prawn Malai Curry. Created from a delicate blend of mild spices, the creamy concoction gets its richness from the coconut
milk, and is relatively less oily and spicy than other
traditional curries.

Chilli Scale: MILD

SHORSHE MAACHER JHOL

Bengalis love their fish and cannot do without mustard! A quintessential Bengali recipe is Shorshe Maacher Jhol, which translates to Mustard Fish Curry, where the pungent flavours of mustard are paired with fresh and succulent flavours of the fish. The sharp tang from the mustard gravy brings about just the right level of heat to make you crave more.

Chilli Scale: HOT

Where to sample these curries? You can discover the region’s authentic fare at Eden Pavilion – ITC Sonar in Kolkata.