A delicious, robust and tangy tomato and onion curry originating from Kashmir then northern India, although this is the Shetland variation! The key is to get the butter and oil REALLY hot when browning the onions and meat (rogan josh translates to "hot oil" in Persian).
If you're looking for obscure curries to try, then the search is over. This curry hails from the Bori community in Mumbai and Gujarat, India. It's a homestyle curry that's often made with mutton, lamb and in this case goat meat. You will rarely, if ever, see this dish in Western restaurants – indeed even in India.
Rogan josh (or roghan josh),an aromatic lamb dish is the sine qua non of Kashmiri cushine. Originally Rogan josh was brought to Kashmir from Persia by the Mughals.It is quite popular worldwide though it is available mostly in its altered commercial form outside Kashmir, the authentic preparation of the dish has been mastered only by the classic Kashmiri Chefs (the Waza's) and is rarely cooked outside Kashmir.
This is a Pakistani recipe that is a spicy curry From the times of the Mughals, when it was created as a way of using leftover meat; the chillies helped to disguise any disagreeable taste. The name comes indirectly from Bengali jhal, spicy food, and Urdu parhezi, suitable for a diet. This dish is best served with basmati rice, chapattis or naan bread.
Chicken Tikka Masala is one of the most popular Indian dishes world wide. It is prepared by marinating bite-size pieces of chicken in yogurt and spices such as: cumin, cilantro, cinnamon, paprika and chillies which are then grilled on skewers over a charcoal fire.
Shahi Awadhi Paratha is a very popular and rich recipe that is made in the traditional Awadhi Dum Pukht process. Ingredients such as ground onions and garlic, tumeric powder, chilli and garam spices are sealed in a large pot and placed over a low heat, allowing ingredients to cook in their own juices and thicken slowly.