Some time ago, I started a thread on dining protocols in (non-buffet) Indian restaurants, from the perspective of an American. There are lots of wonderful responses:
One thing that remains unclear to me after that thread is the chutneys and sauces. Apart from raita, which I understand, I am wondering what uses are common for the various condiments. At the buffet, one usually finds one or more rather chunky types of chutney, moderately spicy, then there's usually also a finer-textured green one, evidently using cilantro and parsley, and then sometimes there's a wetter red one with seeds, quite spicy.
I'm not doctrinaire, so absolute rules are not my concern. But obviously I'm already busy tasting these things and am curious. What do people with native knowledge regard as the most effective uses of these things?