Paneer: Fresh, unaged cheese made by curdling hot milk with lemon or vinegar and pressing the curds into a firm block. It does not melt, so it can be grilled (tikka), fried, or simmered in gravies, and it is the standard vegetarian protein on North Indian menus. On this menu as: Chili Paneer · Sag Panir · Mutter Panir.
Aloo, gobi, bhindi, baingan, matar: The vegetable vocabulary of a North Indian menu: aloo is potato, gobi cauliflower, bhindi okra, baingan eggplant (bharta is roasted and mashed), matar peas, jeera cumin. Malai kofta are dumplings of paneer and potato in a creamy gravy. "Aloo gobi" is potato and cauliflower; "matar paneer" peas and paneer, and so on. The name is the recipe. On this menu as: Lasuni Gobi · Imli Baingan · Keema Matar.
Naan: A leavened, teardrop-shaped bread slapped onto the wall of the tandoor, blistered and brushed with butter or ghee. Garlic, butter and cheese naan are standard; keema naan is stuffed with spiced mince, peshwari with coconut and dried fruit. Kulcha is the flakier, often stuffed (potato, onion, paneer) Punjabi relative. On this menu as: Naan · Garlic Naan · Chili Naan.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Chicken Biryani · Lamb Biryani · Goat Biryani.
Roti, chapati & paratha: The unleavened whole-wheat family. Roti and chapati are thin and dry-griddled (tandoori roti is baked in the clay oven); paratha is layered with ghee and pan-fried, plain (lachha, spiralled) or stuffed with potato, cauliflower or paneer; rumali is the tissue-thin "handkerchief" bread. Puri and bhatura are fried and puff up hollow; bhatura is the large, leavened one served with chole. On this menu as: Dahi Batata Sev Poori · Gluten Free Roti · Chapati.
Saag & palak: Saag means cooked greens: spinach, mustard, fenugreek or a mix. palak is specifically spinach. Puréed and simmered with ginger, garlic and cream, then paired with paneer, chicken or lamb. Sarson ka saag (mustard greens) with corn flatbread (makki di roti) is the Punjabi winter classic. On this menu as: Chicken Saag · Sagwala Gosht · Sag Panir.

How these dishes compare

Tikkatypically $15 across 374 menus
Biryanitypically $16 across 358 menus
Samosatypically $6.99 across 352 menus
Daltypically $11.99 across 351 menus
Naantypically $3.99 across 345 menus
Roti, chapati & parathatypically $4 across 339 menus
Kebabs: seekh, boti, shamitypically $16 across 334 menus
Butter chicken (murgh makhani)typically $16 across 327 menus

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Coromandel Cuisine of India

Menu

Appetizers

Soups, Salads & Sides

Tandoor Se / From the Grill

Chicken Entrées

Seafood Entrées

Lamb & Goat Entrées

Vegetarian Entrées

Breads

Rice Dishes

Desserts

How these dishes compare

Coromandel Cuisine of India on our other sites

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