Serene Cuisine of India

Name: Serene Cuisine of India
Address: 2070 S University Blvd, Denver, CO, 80210, US
Telephone: 303-284-6584

Daily 11am–10pm, Fri–Sat dinner until 11pm

Korma: A Mughal court braise: meat or vegetables cooked slowly in a pale, rich sauce of yogurt, cream and ground nuts (cashew or almond), scented with cardamom and saffron. Mild on most restaurant menus; navratan ("nine jewels") korma is the vegetable-and-fruit version. On this menu as: Korma.
Rogan josh: Kashmir's signature lamb curry: bone-in meat braised in a deep-red gravy colored by Kashmiri chili and ratanjot (alkanet root), with fennel, ginger and yogurt. Aromatic and medium-spiced; the name is usually glossed as "red juice" or "red heat". On this menu as: Rogan Josh.
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: Biryani.
Samosa: A triangular pastry filled with spiced potato and peas (or minced meat), deep-fried until blistered and crisp, served with tamarind and mint chutneys. Samosa chaat smashes one under chickpeas, yogurt, chutneys and sev. On this menu as: Samosa.
Kathi roll & frankie: A paratha (often egg-washed on the griddle) rolled around kebab, tikka or paneer with onion, chutney and lime. Kolkata's kathi roll and Mumbai's frankie are the same idea. The Indian wrap. On this menu as: Mumbai Frankie.

How these dishes compare