Curries with a sense of place
Each Indian region has its own signature curry, shaped by local spices, oils and history. These are some of the most famous.
Chicken and meat
- Chettinad chicken: Tamil Nadu’s peppery curry with a freshly roasted spice paste.
- Chicken xacuti: Goa’s dark, rich curry with roasted coconut and star anise.
- Rogan josh: Kashmir’s deep red mutton in yogurt and Kashmiri chilli.
- Laal maas: Rajasthan’s fiery mutton with dried red chilli paste and ghee.
Fish from the coasts and rivers
- Kerala fish curry: tangy and red, with coconut milk and kokum.
- Goan fish curry: orange coconut-chilli gravy, eaten daily with rice.
- Macher jhol: Bengal’s light, everyday fish broth with mustard oil.
Spice levels
Some of these curries are hot. Laal maas and Chettinad chicken are the spiciest; rogan josh and macher jhol are mild. Each recipe explains how to adjust the heat, usually by changing the type or number of chillies.
Shared with Pakistan
Butter chicken, chicken tikka masala and many qormas and karahis are cooked on both sides of the border. See butter chicken, chicken tikka masala and chicken karahi.