The ways of preparation of food, and types of sauce or gravy used:
Indian: North Indian food, cooked in traditional style but much milder in spices.
Butter sauce: most popular, tomato-based, creamy, red curried sauce with herbs and spices.
Masala sauce: red curried sauce of tomato and onion, with creamy texture.
Bhuna: rich, dark sauce combo of onion, tomatoes, ginger, herbs, spices and fresh mint.
Curry: yellow curried sauce with smooth flavor of herbs and spices.
Korma: flavorful and rich yellow curried sauce of yogurt and almond paste.
Coconut sauce: full blend of coconut milk in yellow curried sauce, w/ fresh cilantro blast
Zalfrazi: fresh combination of seasonal vegetables and onion, with dash of garlic
Beans sauce: perfect combination of mixed beans, blended in yellow curry
Karahi: combination of bell peppers, onion, ginger, garlic and fresh herbs.
Chili: Indo Chinese combination sauce of garlic, ginger, light soya and chili curry paste
Biryani: exotic, highly flavored basmati rice, with whole garam masala, cooked slowly
Bhutanese: known for blending the taste of mild cheese w/ red or green chilis in each dish
Tibetan: Tibetan preparation of momos and thukpas, popular in India, Bhutan and Nepal
Indo-Chinese: perfect combo of Indian and Chinese spices, popular Indian street food
Nepali: milder style of Indian cooking. No puree or use of blended sauce