Why Indian Menus Can Feel Confusing
Indian takeaway menus are a minefield of names — many of which originated in regional Indian cooking, others invented or adapted for British tastes. Understanding what each term actually means helps you order confidently, avoid dishes that are too hot (or not hot enough), and discover new favourites beyond your usual tikka masala.
The Sauce Styles: A Spice Heat Ladder
Most British Indian restaurant (BIR) menus let you choose a protein (chicken, lamb, prawns, paneer) and then apply a sauce style. Here's a rough guide from mild to fiery:
| Dish Name | Heat Level | Key Characteristics |
|---|---|---|
| Korma | Mild | Creamy, coconut or almond-based, very gentle spice |
| Tikka Masala | Mild–Medium | Tomato-cream sauce, slightly sweet, deeply popular |
| Butter Masala | Mild | Rich butter and tomato base, smooth and indulgent |
| Pasanda | Mild | Almond cream sauce, subtly spiced, very smooth |
| Rogan Josh | Medium | Aromatic, Kashmiri-origin, red sauce with warming spices |
| Bhuna | Medium | Thick, dry-ish sauce cooked down with tomatoes and spices |
| Balti | Medium | Cooked and served in a balti dish, fresh and tangy |
| Jalfrezi | Medium–Hot | Stir-fried with peppers and onions, chunky and fresh |
| Madras | Hot | Tangy, sour-hot, tamarind-influenced, a step up from medium |
| Vindaloo | Very Hot | Goan origin, very fiery, often with potato |
| Phaal | Extremely Hot | British invention, maximum heat, not for the faint-hearted |
Common Cooking Methods & Styles
Tandoori
Cooked in a tandoor — a cylindrical clay oven reaching very high temperatures. Tandoori dishes are typically marinated in yoghurt and spices, then char-grilled. They're usually drier and lower in fat than sauced dishes. Tandoori chicken and seekh kebabs fall into this category.
Tikka
Pieces of meat or paneer marinated in spiced yoghurt and cooked in a tandoor. Chicken tikka on its own is a dry dish — it only becomes tikka masala when added to a creamy tomato sauce.
Saag / Palak
Dishes cooked with spinach. Saag aloo (spinach and potato) and saag paneer (spinach and Indian cottage cheese) are classic vegetarian options.
Dopiaza
Literally means "two onions" — onions added at two stages of cooking, creating a rich, slightly sweet flavour. Medium heat, very approachable.
Dhansak
A Parsi dish combining meat with lentils and vegetables. Slightly sweet-sour in flavour, medium heat. Often includes pineapple in British versions — unusual but tasty.
Breads Explained
- Naan: Leavened flatbread baked in a tandoor. The plain naan is the workhorse; garlic naan is the crowd favourite.
- Peshwari Naan: Sweet naan filled with coconut, almonds, and sultanas. Pairs well with mild curries.
- Chapatti / Roti: Unleavened wholemeal flatbread, lighter than naan.
- Paratha: Layered, buttery flatbread — richer and flakier than chapatti.
- Puri: Deep-fried bread that puffs up. Often served with starters or breakfast dishes.
Rice Dishes
- Pilau Rice: Lightly spiced basmati rice with whole spices. More flavourful than plain boiled rice.
- Biryani: A full dish in itself — spiced rice cooked with meat or vegetables, layered and slow-cooked. A biryani is a main course, not a side.
- Egg Fried Rice: Less traditional but widely available as a milder alternative.
The Golden Rule
When in doubt, ask. Good takeaways are happy to explain dishes and adjust spice levels. Don't let unfamiliar names put you off — some of the best Indian takeaway dishes have the most obscure-sounding names on the menu.