Biryani: A layered rice dish of spiced meat, seafood or vegetables, cooked slowly so the rice takes on the flavors of the meat and its marinade. It likely developed in the Mughal court kitchens from Persian pilau, and is now one of the most popular dishes in South Asia, with regional styles such as Hyderabadi. Pulao is the plainer, unlayered cousin. On this menu as: Vegetarian - Biryani · Jackfruit Biryani · Mushroom Biryani.
Paneer: Fresh, unaged cheese made by curdling hot milk with lemon juice or another acid 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 used throughout North Indian cooking. On this menu as: Paneer 65 · Chilli Paneer · Ginger Paneer.
Madras & Chettinad: Two southern styles. "Madras" is a British-restaurant label for a hot, tomato-and-chili curry in the Tamil manner. Chettinad, from the Chettiar merchant community of Tamil Nadu, is the real thing: black pepper, star anise, stone flower, curry leaves and dried chili ground fresh, all dark, aromatic and fierce. Kolhapuri is Maharashtra's equally fiery red-chili style. On this menu as: Chettinad Vankaya Biryani · Chettinad Veg Biryani · Chettinad Jackfruit Biryani.
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: Gobi Manchuria · Gobi 65 · Chilli Gobi.
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: Naans & Flat Breads · Bullet Naan · Butter Naan.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Mirchi Bajji Masala · Butter Paneer Masala · Paneer Tikka Masala.

How these dishes compare

Fried ricetypically $13.99 across 421 menus
Tikkatypically $15.95 across 414 menus
Biryanitypically $16 across 392 menus
Naantypically $3.99 across 382 menus
Samosatypically $6.99 across 382 menus
Daltypically $11.99 across 367 menus
Butter chicken (murgh makhani)typically $16 across 363 menus
Roti, chapati & parathatypically $4 across 357 menus

Dwaraka's Bawarchi Indian Kitchen on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

Dwaraka's Bawarchi Indian Kitchen

Menu

Vegetarian - Soups

Vegetarian - Appetizers

Vegetarian - Entrees

Vegetarian - Biryani

Non-Vegetarian - Appetizers

Non-Vegetarian - Entrees

Non-Vegetarian - Biryani

Kids - Appetizers

Kids - Meals

Dessert

Drinks

Tandoori Kebabs

Naans & Flat Breads

Indo-Chinese - Fried Rice

Indo-Chinese - Noodles

How these dishes compare

Dwaraka's Bawarchi Indian Kitchen on our other sites

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