Cuisine of India Meat (Standard English) or Non-Vegetarian (Indian English):
- Chicken (food)|Chicken - Tandoori Chicken, Butter Chicken, Chicken Tikka, etc.
- Lamb and mutton|Lamb - Rogan Josh, Bhuna Ghosht, Kadhai Ghost, Raan Gosht, Dal Gosht, Saag Meat, Nihari Gosht, Rara Gosht, Kebab|Kebabs, Paye ka Soup, etc.
- Fish (food)|Fish - These are all Freshwater fish dishes like Amritsari Fish, Tandoori Fish, Fish Tikka, etc.
- Biryani|Biryanis - Chicken Biryani and Lamb Biryani.
- Keema Naan|Keema Naans - Chicken mince and Lamb mince stuffed Naans.
- Pickles - Lamb Pickle and Pork Pickle.
Pulse, bean and / or lentil preparations:
- Sarson Saag with Makki Roti
- Mushroom & Beans Sabzi
- Dal makhani/[[Dal Handi
- Rajma(Red kidney bean) and Rice
- Dal Amritsari
- Rongi]] (Black eyed bean)
- Chickpea|Choley (eaten with Naan)
- Punj ratani dal (mixture of 5 lentils)
These are generally soaked overnight or for at least 8 hours and gently simmered on the embers of a tandoor (A clay oven of the shape of a horizontally sliced pot) along with ginger, garlic and a few other garam masala (whole spices like cardamom, cinnamon, mace, and bay leaf).
These are then combined with a tangy masala base which could include tomato or dried mango (aam choor powder) or even pomegranate seeds (anar dana). The character typical to the bean or whole lentil preparation is that the shape is retained intact, but the gentlest pressure would make it into a paste.
Dollops of cream and butter provide for the rich finishing touch. Garnishing is usually with shredded coriander leaves and juliennes of ginger.
Other vegetarian preparations:
- Kadi Pakora and Rice
- Kadhai Paneer
- Shahi Paneer
- Sheer korma (also called Saviyan)