Tags – Popular Curries from an Indian Takeaway
A whopping £250 million a year is spent on Indian food and there are over 9,000 curry houses, restaurants and takeaways in the UK.
In fact, for every Chinese restaurant, there are two Indian restaurants, and this love affair can be traced back to the 18th Century.
That’s right, after British bureaucrats spent time in India, they wanted to continue to enjoy curries once they returned back to Britain.
And, Queen Victoria loved Indian food so much that curry soon became an integral part of the British diet.
So, it’s no surprise that we are a nation who loves Indian cuisine!
Don’t worry, if you’re not sure if you can handle a spicy dish, there are a lot of delicious alternatives that your tastebuds will love.
That said, here are 8 of the most popular curries to order from an Indian takeaway (in order of spice).
1. Korma: Very Mild
Commonly served with chicken and rice, the korma is a traditional dish that originates from Northern India and Pakistan.
And because it involves very little spice, it makes it the mildest curry of them all; the flavour is more sweet and creamy as opposed to rich and spicy.
In a korma, the main ingredients are: yoghurt, coconut milk and nuts like cashews or almonds, and spices like ginger, cardamom, cinnamon and cumin are added – mild but full of flavour!
2. Pasanda: Mild
The pasanda is very similar to the korma; both are relatively mild.
However, the pasanda is prepared with a touch of spice and originally was made with lamb or mutton steaks rather than chicken, and peppercorns, garlic, cumin and onions are added to season.
And, its creaminess comes from either yoghurt or cream, or coconut cream, which makes a thick sauce and tenderises the meat as it cooks.
Sometimes, a handful of sultanas are added to give it some sweetness and it’s finished with flaked almonds to give a pleasant nutty crunch.
3. Biryani: Medium
Unlike a “typical” curry, the biryani is made with a mix of vegetables and meat combined with rice, rather than a wet curry that can be accompanied with rice.
On the spice scale, a biryani is usually medium and has a tomato-based taste instead of a cream.
Depending on where the dish is based, biryanis have hundreds of variations; you can put just about any meat, seafood and vegetables in there and change the flavour by adding or substituting ingredients.
And, the meat is usually marinated before being cooked which is usually through spices mixed with yoghurt; the yoghurt will not give it a creamy texture but it does help tenderise the meat.
Then, it’s all cooked in one pot where the fluffy rice is steamed over a low heat which allows it to absorb the flavours that are bubbling away on the hob.
4. Tikka Masala: Medium
A tikka masala is hands down one of the most popular curry dishes in the UK, and actually, it’s often an automatic go-to for most people.
Traditionally, this curry contains seasoned meat, usually chicken, and infused with a rich, thick tomato sauce, giving it the perfect balance between cream and spice.
In terms of cooking, the meat is made in a traditional clay oven called a tandoor, which gives it a smoky taste, then is left to simmer in the creamy tomato sauce that is seasoned with ginger, garlic and chilli.
Rather than rice, a big piece of buttery naan bread best compliments this dish – but of course, if you prefer rice then you still won’t be disappointed!
5. Bhuna: Hot
Let’s turn up the heat, and what better way than to go for a bhuna.
The cooking process for a bhuna begins with frying different spices that include: turmeric, chilli powder, cumin and ginger and it’s left to sizzle in oil to bring out the maximum flavour; then a meat of your choice is added.
The origins of this curry can be traced back to Bengal as well as western Bangladesh, and no cream or yoghurt is used; so the fresh green chillies really gives it that kick!
6. Jalfrezi: Hot
A jalfrezi definitely is not a mild curry and if I was to give it a rating, I’d probably say it’s a 7/10 on the hotness scale, so if you’re a fan of spice, this one’s for you!
The reason being, is its recipe includes both chilli powder and freshly chopped green chillies.
However, the term jalfrezi actually refers to its cooking method rather than the dish itself; it’s more of a stir-fry that uses a tomato-based sauce to give it a curry base.
Often, it usually contains thickly chopped bell peppers to give it crunch and texture, combined with fried onion, ginger and garlic before adding the meat of your choice.
7. Madras: Very Hot
A madras is a very hot curry because of its heavy use of chilli powder so it’s definitely not for the faint hearted.
Often, raita (yoghurt with cucumber and mint) is accompanied with this dish to cool down the mouth and is eaten with either rice or naan bread.
However, a madras is not a traditional indian curry and its flavour and consistency does depend on the chef’s preferences, but of course, you can choose what meat you’d like in there.
In terms of taste, it uses fiery and fragrant spices, like garam masala, turmeric, cumin, all cooked in a thick tomato-based sauce.
8. Vindaloo: Very Hot
Last but not least, the vindaloo is the hottest of them all and originates from Portuguese heritage from their colony in Goa.
Typically, the vindaloo’s sauce is made from caramelised onions, vinegar, ginger, garlic, chillies, onions and other spices like garam masala, turmeric, paprika and a lot of chilli powder.
If you’re a meat eater, it tastes best with chicken or lamb but as a vegetarian, you can make it with courgettes, potatoes or peppers so it really does depend on your needs.
Rounding Up
Overall, the spice level of these curries really do depend on your own taste buds; what may be hot to you, can be mild for someone else.
Today, there are hundreds of varieties of recipes, from the meat, spices and herbs used to the cooking techniques, which will impact how the curry tastes in the end.
One thing’s for sure, whatever you order, an Indian takeaway will not disappoint!
Please contact us today to find out more.
In the meantime, take a look at our Indian Takeaway menu here.