13 Authentic Curries From Around India That Are Better Than Butter Chicken

Keep calm and curry on.

Let's admit it. Indian cuisine outside India is synonymous with curries. A curry can take on many more avatars than nearly any other dish in the world – there are dry curries, wet curries, sour curries, sweet curries, mind-numbingly spicy curries, and a bajillion more. The iconic butter chicken is said to be invented by the Moti-Mahal-Delux founder in Delhi in the 1920s. This is one dish that India has exported to almost every country in the world that fancied a curry on their menu. So much so that it's almost an NRI dish now. Let's look at some authentic Indian curries that make butter chicken look like an Indian born confused expat.

1. Undhiyu

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A delicacy in Gujarat, made using fresh winter produce, this dish has the perfect melange of flavours – spicy, sweet and bitter, and it is well worth wangling an invite at a Guju friend's house. If you are not good at that, many Gujarati food outlets or thaali restaurants add this to their menu in the winters. One serving of this and you are good for a week, as far as veggies are concerned.

2. Kori Gassi

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This is a suspicious name for a curry, but let us assure you, this is not your cue to reach for Beano. A famous curry from Mangalore, Kori or chicken gassi redolent with the aroma of local spices, ground with coconut and served with lacy thin rice rottis or neer dosas, is a dish you cannot miss.

3. Rajasthani Laal Maas

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This fiery red mutton curry from Rajasthan is definitely not for the faint hearted. It was typically made using game meat after hunting parties. The chillies help mask the strong flavours of such meats. Warning: You do need a stomach lining of titanium for this! Second warning: Don't go about hunting endangered species like black bucks like a certain party did, a few years ago. You can make do with mutton or chicken.

4. Mirchi Ka Saalan

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A curry starring chillies, are you kidding me? Yes, like we said the curry variety in India is insane. If you give us an ingredient, we have a curry for that. That said, this is not one of those taser-your-tastebuds kinda spicy. While the Hyderabadi Biryani is reveling in all the attention on the platter, this saalan quietly gives it the much needed company along with a dahi ki chutney or yogurt raita. Such humility!

5. Kerala Beef Fry

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While the rest of India can debate about which foods must be banned, Kerala quietly perseveres in its love affair with beef. Also called beef ularthiyathu, this is a dry curry, sort of a stir fry with lots of spices, a must try in a Kerala food restaurant!

6. Mutsch

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These Kashmiri meatballs are actually cylindrical rather than spherical in shape, made using minced lean goat's meat, flavoured using the hallmark Kashmiri spices of fennel and ginger. They derive their piquancy from the generous mustard oil used in preparation and traditionally had with steamed rice. As per Mutsch expert, Anita Tikoo, it is best made 12 hours ahead of serving for the best flavour.

7. Malabar Vegetable Ishtu

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While you may think that Kerala cuisine is all about seafood (and beef), they also make a mean vegetable stew, lovingly called Ishtu. It's either made with a mix of vegetables or even with just potatoes. Coconut milk used in the stew gives it a most delicate flavour and aroma, belying the assumption that all Indian curries are fiery.

8. Rui Macher Jhol

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Bengalis love their fresh water fish curries. If you are new to Bengali food and the pungency of mustard is too much for you to handle, this is an easy dish to start with. Mixed into some steaming hot Gobindobhog rice, and you can have a well earned siesta.

9. Sindhi Seyal Gosht

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The Sindhi love for papads and saibhaji is legendary. But this lesser known mutton curry, marinated in yogurt, chili and coriander and with bold flavours of spices is a must try.

10. Soibum Nga Thongba

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Our North Eastern states have a great variety of curries that they make using bamboo shoots, local greens, fermented beans and meat. One such dish is Soibum Nga Thongba from Manipur made using bamboo shoot and local catfish, that features in all special occasion meals, right from mundans to housewarmings and what have you.

11. Vegetable Kurma

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A very popular gravy dish down South, served with a layered flatbread called parotta or regular chapati. You'll find it on the menu of every highway hotel listed as a tiffin item or a quick meal. Don't go around expecting a Mughlai Korma though, which is quite a fancier version, a richer (mostly) meat based dish made using nuts, yogurt etc.

12. Pahadi Murgh

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The not-so-much talked about Pahadi cuisine from Uttaranchal and Himachal Pradesh is known for its simple hearty food made using local fresh ingredients. If you are trawling these parts of India, it is something to keep an eye out for. It's way lighter than your butter chicken and flavoured with lots of fresh coriander. Time to put the spotlight on these lesser known cuisines!

13. Goan Fish Curry

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Fish curry and rice are a way of life in Goa. This basic curry called ambo-tik means sour and spicy. There are many curry variations depending on the ingredients used such as Balchao, Cafreal, Xacuti, Sorpotel, Vindaloo and Recheado. Go into any of the numerous non-touristy Goan Thali places to experience a good tuck in.