Curry Names: Common Indian Dishes and How They Differ
When people say "curry," they’re not talking about one thing—they’re talking about dozens. Curry, a broad term for spiced stews in Indian cooking, often made with meat, vegetables, or lentils. Also known as gravy dish, it’s not a single recipe but a category that includes everything from creamy tikka masala to spicy dal. In India, you won’t hear someone say "I’m making curry"—they’ll say "I’m making chicken masala" or "I’m cooking sambar." The word "curry" was coined by British colonists to simplify a whole world of flavors into one label. But inside India, each dish has its own name, history, and technique.
Take Tikka Masala, a rich, tomato-based dish with grilled meat or paneer in a creamy sauce. Also known as chicken tikka masala, it’s often mistaken for generic curry, but it’s actually a modern invention with roots in UK-Indian fusion kitchens. Then there’s Chicken Curry, a classic home-style dish where chicken is browned, simmered with onions, tomatoes, and spices, and finished with a touch of cream or coconut milk. It’s not creamy like tikka masala—it’s deeper, earthier, and slower-cooked. And don’t forget Dal Curry, a lentil-based stew that varies by region—some are thin and soupy, others thick and spiced with mustard or asafoetida. It’s not called "curry" in Hindi or Tamil—it’s just "dal," but outside India, it’s lumped into the curry bucket. These aren’t interchangeable. Each has its own spice blend, cooking method, and texture. Some are cooked fast for busy mornings, others slow for weekend meals. Some use yogurt, some use coconut milk, some use no dairy at all.
What you’ll find in this collection isn’t just a list of names—it’s a breakdown of what makes each dish unique. You’ll learn why you should brown chicken before adding it to curry, how tikka masala differs from plain curry, and why dal curry behaves differently than meat curries. You’ll see how storage, simmer time, and even water ratios affect the final flavor. These aren’t random recipes—they’re real kitchen insights from people who cook these dishes every day. Whether you’re trying to recreate a restaurant dish at home or just want to stop calling everything "curry," this is your guide to speaking the language of Indian kitchens.
