Indian Restaurant Menu Decoded: Curry Types Explained
The Lucy Team
We're the team behind Ask Lucy — travellers, food lovers, and language enthusiasts building an AI companion that helps you explore the world with confidence.
Why Indian Menus Feel Overwhelming
Indian restaurant menus can list 50 or more dishes, many of which sound similar. Chicken tikka masala, chicken korma, chicken madras, chicken vindaloo — what is the difference? The answer is in the sauce base, spice level, and regional origin. Once you understand the patterns, ordering becomes straightforward.
The Major Curry Types Explained
Korma — Mild, creamy sauce made with yogurt, cream, and ground nuts. The gentlest option.
Tikka Masala — Tomato-based creamy sauce with moderate spice. The most popular curry in the UK.
Rogan Josh — Aromatic Kashmiri curry with yogurt and warm spices. Medium heat.
Madras — Hot curry with a tomato and chili base. Significantly spicier than tikka masala.
Vindaloo — Very hot curry from Goa, originally Portuguese-influenced. Vinegar and chili forward.
Jalfrezi — Stir-fried curry with peppers, onions, and green chilies. Hot and chunky.
Biryani — Not a curry but a layered rice dish with meat, spices, and saffron. A meal in itself.
Bread and Rice Options
"Naan" is leavened bread baked in a tandoor oven. "Roti" or "chapati" is unleavened flatbread. "Paratha" is layered and flaky. "Puri" is deep-fried bread. "Pilau rice" is spiced basmati. "Plain rice" is steamed. Order bread and rice to accompany your curry.
Allergen Awareness in Indian Food
Indian cooking uses nuts extensively — korma, pasanda, and many desserts contain cashews or almonds. Dairy is pervasive: ghee (clarified butter), cream, yogurt, and paneer (cheese). Many dishes are naturally gluten-free if you skip the bread, but some sauces use wheat flour as a thickener.
Lucy translates Indian menus and flags nut, dairy, and gluten content in each dish. She can also explain spice levels so you order the heat you actually want.