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Descriptions are based on personal experiences of our staff and explanations given on takeaway menus. The descriptions on this page may not accurately describe dishes or items that are sold by individual restaurants. If you are unsure what a dish may contain, please ask the restaurant you are ordering from for a full description. Some dishes may contain nuts. |
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Universal, prevalent and common. In Fiqh, it means the case has a general implication beyond its initial reason or cause. When the case is 'Aam it covers the time, place and every believer. The opposite of 'aam is Khas. |
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ALOO |
| Potato. |
| Balti is more a cooking style than the name of one particular dish. Some say the word describes the pot it is cooked in, others say it refers to a style of cooking that developed in Baltistan in Northern Pakistan. The Balti pan, known as a Karahi or Korai is a pre-heated iron dish. In special Balti restaurants the meal is usually eaten from this using Indian breads i.e. Chappatis, Parathas or Nans. In normal Indian restaurants the meal may be more of a curry stir fry. Both types usually contain meat as well as vegetables and herbs. Usually medium hot. |
| BARFI |
| Sweetmeats made with pistachios, almonds or chocolate and sugar and milk. |
| BATTERA |
| A rare type of Balti made with Quail |
| Batak |
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Batak is a collective term used to identify a number of ethnic tribes found in the highlands of North Sumatra Indonesia. Their heartland lies to the west of Medan centred on Lake Toba. In fact the "Batak" include several groups with distinct, albeit related, languages and customs (adat). While the term is used to include the Toba, Karo, Pak Pak, Simalungun, Angkola, and Mandailing groups, some of these peoples prefer not to be known as Batak. |
| BHAJI |
| Deep fried onion and other vegetables. Usually served as rings or fritters. |
| BHINDI |
| Also known as 'ladies fingers' a vegetable called 'Okra'. |
| BHUNA or BHOONA |
| Spices are gently fried in oil, meat is then added and they are cooked together. Often served with a thick sauce containing spices and onions. A decent dish for the uninitiated. Usually medium hot. |
| BIRYANI |
| Pilau rice, stir fried with whatever meat it is ordered with. Sometimes garnished with almonds and sultanas and served with a curry or vegetable curry sauce. Usually a mild dish. |
| Boal |
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One of the top grape varieties grown on the island of Madeira, that produces a medium-sweet wine. |
| BRINJAL |
| Aubergine (also known as egg plant). |
| Calzone |
| (Italian) Folded Pizza originating in Naples, calzone is a stuffed pizza that resembles a large turnover. It is usually made as an individual serving. The fillings can be various meats, vegetables or cheese; mozzarella is the cheese used most frequently. Calzones can be deep-fried or brushed with olive oil and baked. |
| CAPSICUMS |
| CHANA |
| Chick peas. |
| CHANA DHAL |
| Looks like split peas and is yellow in appearance and much tastier. Does not break up when cooked and can be ground and made into a flour to use as a batter for onion Bhajis or Pakoras. |
| CHAPATTI |
| A flat pancake like bread made from wheat, flour and water before being cooked on both sides on a griddle although it is sometimes Tandooried. Usually exposed to a naked flame for a few seconds before being served hot. Used for dipping and scooping up sauce. Also sometimes known as 'Roti'. |
| CHAT |
| Often served warm in restaurants as potato or chicken. Spiced with Chat Masala which is the flavouring used in Bombay mix. Traditionally a cold snack or salad. |
| CHEF'S SPECIAL |
| Also sometimes called 'tropical dish' or and 'exhausting dish'. A Balti mix of meat usually including prawns and chicken. |
| CURD |
| Yoghurt. |
| CURRY |
| Usually made as a thick stew containing vegetables, a choice of meat and a sauce made with many spices. A dry curry has less sauce than a normal curry. The word 'curry' can be derived from the Indian word for gravy. |
| Desi |
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This is a colloquial name for people of South Asian descent, particularly those of Indian and Pakistani descent, to self describe each other or their community. The term is derogatory outside of the South Asian community. |
| DHAL or DAL |
| The pulse family including dried lentils, beans and dried peas usually cooked with spices. |
| DHANIA |
| Coriander, either as ground seeds used in a sauce or as fresh leaves. |
| DHANSAK |
| A sweet and sour dish using lentil puree, tomatoes, chilli powder, sugar and lemon juice. Usually hot. |
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Doner |
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Döner kebab (as döner kebap in Turkish and often simply döner or donair), which literally means "rotating roast meat" is originally a Turkish dish made with mutton. |
| DUPIAZA or DOPIAZA |
| Similar to the Bhuna dish except that this is prepared using double the amount of onions. Usually medium hot. |
| EXHAUSTING DISH |
| Also sometimes called 'chef's special' or and 'tropical dish'. A Balti mix of meat usually including prawns and chicken. |
| GARAM MASALA |
| A combination of spices used to add flavour to a dish. |
| GULAB JAMAN |
| Small dumpling poached in syrup and deep fried |
| GOBHI or GOBI |
| Cauliflower and sometimes cabbage. |
| GOSHT |
| Lamb meat. |
| Hake |
| Of the cod family, this fish is easy to fillet and has soft white flesh. |
| HALAL |
| How food preparation is regulated according to Islamic dietary laws. |
| Jalapenos |
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The jalapeńo is a small to medium-sized chilli that is prized for the hot, burning sensation that it produces in the mouth when consumed. It is a cultivar of the species Capsicum annuum. |
| JEERA |
| Spices produced from Cumin seed. The 'J' is pronounced as an 'S'. |
| JALFRAZI or JALFREZI or JALFRIZIE or JHALL FRYZY or ZALI FREZI |
| Meat stir fried with peppers, onions, tomato, capsicum, green chillies and chilli powder. Usually a hot dish. |
| KARELA |
| Bitter gourd vegetable dish. |
| KARAHI |
| A cooking pan used for stir frying. Similar to a Wok. |
| KATLAMA |
| Pastry containing mince slowly fried in vegetable oil. |
| KEEMA |
| Mince (usually lamb). |
| KEEMA NAAN |
| Fast cooked Naan filled with mince. |
| KOFTA |
| A spicy meatball. |
| KORAI |
| A style of cooking similar to the Balti named from the pan in which it is cooked. The dish is a stir fry of meat and vegetables usually containing tomato, onion and green pepper. Usually a medium or a hot dish. |
| KORMA |
| A curry cooked with butter, cream and coconut. Sometimes cooked with with subtle spices such as cinnamon and cardamom. Usually a mild dish. |
| KULCHA NAAN |
| Kurma |
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In Hinduism, Kurma was the second avatar of Vishnu. He took the form of a tortoise and sat on the bottom of the ocean after the Great Flood. A mountain was placed on his back by the other gods so that they could churn the sea and find the ancient treasures of the Vedic peoples. |
| KULFI |
| Ice cream that can be flavoured with pistachio, coconut, mango or cardamom. |
| LADIES FINGERS |
| A vegetable called 'Okra'. |
| LASSI |
| A salted or sweetened yoghurt drink. |
| MADRAS |
| A hot strongly spiced version of a standard curry. |
| Malaya |
| Malai |
| MASALA or MASALLA |
| A way of seasoning a dish. Can include cream and extra spices. Usually a medium dish. |
| MASOOR DHAL |
| Split red lentils. |
| METHI |
| Fenugreek leaves. |
| MIRCH |
| Chilli. |
| MOGHLAI |
| A rich dish containing yoghurt, cream and ginger. Usually a medium dish. |
| MUGHLAI |
| Saffron flavoured. |
| MURGHI or MURGH |
| Chicken. |
| MUTTAR |
| Peas. |
| NAAN or NAN |
| A bread that is cooked by being stuck to the side of the Tandoor giving it a distinctive shape. |
| NARGIS KEBAB |
| Eastern Scotch Egg. |
| PAKORA |
| Deep fried combination of flour, potato, onion and spices. Usually made in chicken or vegetable versions. |
| PALAK |
| Spinach. |
| PANEER |
| Cheese made with milk and lemon juice. It usually has a mild flavour and does not melt. |
| PARATHA or PARATA |
| Like a Chapati although more flaky and thicker, made from wheat flour and fried in the oven until golden-brown. Often stuffed with mince meat, spicy potato or vegetables. |
| PASANDA |
| Sliced lamb fillets with cardamom, tomato puree, almonds and cream. Usually a mild dish. |
| PATHIA or PATIA |
| Prawn, chicken or lamb cooked in a dark vinegar sauce. This dish is usually sweet, sour and hot. |
| PESHWARI NAAN |
| Naan bread stuffed usually with fruit and almonds. |
| PILAU or PULAO RICE |
| Coloured rice fried and spiced. |
| POPADOM |
| Thin wafers made with lentil flour and deep fried. Usually plain or spiced. |
| PURI / PUREE |
| Deep fried unleavened bread. |
| SAAG or SAG |
| Usually refers to spinach |
| SAMBER |
| Very similar to a Dhansak dish although sometimes made sour from the addition of lemon juice. |
| SAMOSA |
| Triangular pastry filled with minced lamb or vegetables. |
| SEEKH KEBAB or SHEEK KEBAB or SHEIK KEBAB |
| Minced lamb spiced then made into a long sausage shape on a kebab skewer. |
| Shahi |
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The Shahi dynasty ruled portions of eastern Afghanistan, northern Pakistan, and north western India from the mid-ninth century to the early eleventh century. |
| SHAMI KEBAB |
| Mince fried with spices and flour. Cooked as a burger shaped pattie. |
| SHASHLIK or Sashlick |
| Pieces of tomato, onion, pepper and chicken or lamb cooked on a skewer. |
| SHEESKH KEBAB |
| Spiced lamb cooked on a skewer. |
| Rajshahi |
| Rajshahi is a city and a district in north western Bangladesh. It yields a high crop of jute and oilseeds. It is situated on the river Padma. Rajshahi is the headquarter of Rajshahi Division, one of the six administrative divisions in Bangladesh. Rajshahi Municipality was established in 1876, one of the first in Bangladesh. Rajshahi is located near many ancient capitals of Bengal, notably Lakhnoiti or Lokhonaboti and Pundra. |
| RAS MALAI |
| Balls of curd cheese soaked in cardamom and milk then poached. |
| ROGAN JOSH |
| Cooked with peppers, tomato, spices and onion. Usually a medium-hot dish. |
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Roti |
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A very flat Indian pan bread eaten with curry goat or chicken. |
| TANDOOR |
| Oven made out of clay used for to cook bread, meat and kebabs. |
| TANDOORI |
| Usually a whole portion of meat marinated in yoghurt and spices usually including a red food dye for colour. Usually a quite mild dish. |
| TANDOORI FISH |
| Sliver Hake marinated with spices and yoghurt cooked in the Tandoor. |
| TARKA DHAL or TARKA DALL |
| Dhal, cooked then garnished with spiced oil and garlic. |
| TIKKA |
| Pieces of meat, usually lamb or chicken, that have been marinated in yoghurt before being cooked on a skewer in the Tandoor. |
| TIKKA MASSALA or TIKKA MASALA |
| Pieces of meat, usually lamb or chicken, that have been marinated in yoghurt before being cooked on a skewer in the Tandoor. A creamy dish prepared in in much the same way as a curry or Balti. Sometimes containing red food colouring for presentation. Usually a mild dish. |
| TIKKI |
| A fritter. |
| TROPICAL |
| Also sometimes called 'chef's special' or and 'exhausting dish'. A Balti mix of meat usually including prawns and chicken. |
| VINDALOO |
| From the terms 'Vin' or 'Vinho' for wine and 'Aloo' for potato. Usually a Vindaloo consists of meat with diced potatoes in the sauce. It is similar to a Madras but made hotter with the addition of extra chilli powder. A hot dish. |
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Descriptions are based on personal experiences of our staff and explanations given on takeaway menus. The descriptions on this page may not accurately describe dishes or items that are sold by individual restaurants. If you are unsure what a dish may contain, please ask the restaurant you are ordering from for a full description. Some dishes may contain nuts. Prices & offers correct at the time of Publishing and may be subject to change without notification. All Items are subject to availability. Some dishes may contain nuts. BirminghamTakeaways.com takes no responsibility for the content of any of the dishes or for any action of the proprietors featured. |