Although many South Asian restaurants advertise a wide variety of "curries," in traditional Indian cooking no one dish is referred to by this word. Curry is the anglicization of the common Hindustani word tarkiiri, meaning "green vegetable." Cooked vegetables (and sometimes even meat) are occasionally called tarkari, but this word never appears on an Indian menu. Rather you will find an array of terms that indicate the types of vegetable or meat used and the method of their preparation, such as gobi bhaji (sauteed cauliflower), subzz ka satan (vegetable stew), makhnz murgh (buttery chicken), tanduri ran (roast leg of lamb), or baingan barta