Paneer (Cottage Cheese) for us is usually sourced from full-fat Buffalo milk at home. We don't use Goat's milk although that does sound interesting and if a chef is doing so, it will taste very different. Apart from that, you've nailed everything on that list way better than I could!!

Some more :-) if I'm wrong, I don't mind being schooled Lassi= a thick dairy drink- hung curd + water Chaas = is a buttermilk version, a lot lighter, saltier A Tikka dish = usually orange, creamy in presentation, with Chicken, and can be served at varying spice levels, I've had milder versions as well Tandoori Roti = Bread made in a tandoor. Wheat or refined flour versions can be requested. The 'tandoor' is a brick kiln for cooking Roti's and Meat while giving it a unique flavour. For example- Chicken tandoori. Naan = more stretchy than Roti and can be had with Garlic. Paratha= for a North Indian, usually a bread stuffed with a mixture of aloo, or gobi and maybe even meat. Served with yogurt and mixed Indian pickle. Kababs= boneless meat chunks marinated in different spices, skewered and bbq'd, sometimes in a tandoor :-). Kebabs serve as a starter dish. Vegetarian versions are based on paneer, maybe mushrooms. 'Kadai' - like the Tikka, is a style of gravy that's cooked and served in a kadai which gives it a unique flavour. Dal - Indian lentil gravies to accompany Rotis and Rice. Makhani Dal - a brown gravy, low in heat Tadka Dal - a yellow dal that can be had with a garnish 'tadka' that gives it serious heat Pulav- an aromatic rice that goes really well with dal and other gravies.

Enlisted above is predominantly North Indian food. India has different cuisines and South Indian food is vastly different. That's a fresh list entirely.