Balti: Balti is more a style of cooking than one particular curry. Balti dishes are usually cooked slowly in a cast iron bucket then served in smaller balti dishes usually made of stainless steel. Balti dishes are more of a stir-fried curry containing plenty of fried green peppers and fresh coriander
In some Indian restaurants, the term Karahi is encountered. This refers to the serving dish, which is made of cast iron on a wooden base and pre-heated, so that the curry sizzles in the serving dish when it is brought to the table.

Bhuna: The dish Bhuna involves a process where meat is added to the spices and then cooked in its own juices which results in deep strong flavours but very little sauce. Bhuna curries are cooked until all the water has been fried out of the ingredients, with onions, garlic, tomato & chilli to provide a dry dish of medium strength.

Biryani: Basmati rice cooked with spiced meat or vegetables. The meat and vegetables are pre-cooked and then mixed with the pillau rice. It is usually served with a separate bowl of curry sauce.

Jalfrezi: Jalfrezi is a ‘hot’ quick stir-fry dish given additional heat by being cooked with fresh green chillies. It usually also contains visible onion, tomato and capsicum. It is the addition of the green chillis and/or extra chilli powder that gives this dish more heat above other typical curries.

Korma:
Korma is a mild meat or vegetable dish cooked in a yogurt or cream sauce and flavoured with fragrant spices.
Spicing would be more subtle, and there would be more use of aromatic spices such as cardomom, clove and cinnamon rather than the more robust spices such as chilli, cumin, black pepper etc.
This dish can be a meat or fish to be marinated in yoghurt and then the meat plus marinade are braised on a very low heat until all the juices condense down into a thick sauce. The korma contains ground almonds, coconut and thick cream. It is often described as being "very mild".

Butter Chicken: Chicken cooked in butter and flavoured with spices

Tandoori: This is a name for foods cooked in an earthenware "Tandoor" oven with a fierce coal fire that cooks food quickly to give a crisp outside yet moist inside. It is probably the heat generated in the Tandoor that give Tandoori dishes their unique taste, rather than the particular fuel used to fire them. Meat, kebabs and breads are cooked in the Tandoor. Meats are lowered into the oven on skewers and bread is stuck to the side.
Tandoori dishes do not have a reputation for being too spicy and are often recommended as being a subtle introduction to the main curry dish. They are usually served as starter with a small side salad and a yoghurt and mint Sauce, or with a salad and Naan bread as a main course.

Pilau Rice: Mildly spiced Basmati rice, sometimes coloured yellow, orange and red

Tikka: Literally meaning "little piece", this is a blend of ground spices used to impart a golden-yellow colour, usually to small pieces of chicken or fish

Rogan Josh: A slow cooked creamy and aromatic meat curry based on tomatoes, peppers and onions and fried in spiced oil

Dopiaza: Do means “two” and Dopiaza means “double onions. It is a medium strength curry usually made with chicken, lamb or prawns, the dopiaza contains double the quantity of onions than is found in any other style of curry. The finished curry has diced onion cooked in the sauce and slices of fried onion served on top.

Dhansak: Dansak is a spicy hot yet almost sweet and sour curry, which comprises of either meat or prawns with lentil daal or lentil puree added to the cooking process. It is also possible to make a basic vegetable curry in place of the meat or fish.

Keema: Minced meat curry

Madras: A hot dish containing extra chilli

Massala: A lightly spiced curry prepared with garam masala, medium strength

Vindaloo: A very hot dish made with green chillies