I only ever order Chicken Tikka Masala...

timbob

timbob

timbob

Soldato
Joined
27 Nov 2002
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...but I fancy something different next time I go for a curry!

The main problem is I don't want to end up with something that's just dry meat, like my mate did last time he ordered a pure chicken tikka by mistake - this is what stops me taking a pot luck choice off the menu.

So... I like the sweetness and the sauciness (!) of the CTM, and although I don't mind a little kick, I'll not be going for a bhuna or vindaloo anytime soon. What can you suggest I try next time I go out for an Indian?
 
Bhuna isn't normally hot, certainly not like a vindaloo. You may have just got somewhere that does it hot (it does vary a lot) but it sounds like you just don't like heat.

Try biryani, korma or pasanda.
 
I've been eating a lot of Jalfrezi lately. Too hot for op, but is a palette of tastes all the way through it. lovely stuff.

I don't think a Bhuna is too spicy for you. It has a little kick, just like you want. Try a chicken tikka bhuna. You can always ask them to keep it on the mild side. They cook to order.
 
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Makhani is sweet and creamy.
Honey tikka is sweet and well honey

If your feeling brave Ceylon and Pathia(probably my fav) are incredibly nice, but quite hot.

You know what one of the best things to do is, go out with like 6off you and ask to try a touch of other peoples dishes.
 
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if you dont want something which is just dry meat then dont order from the tandoori part of the menu - SIMPLES.

bhoona is not hot either it is "medium" which is normal.

chicken tikka masala is a "mild" curry, which is less than normal because it has had cream added to it, cream makes things "blander".

vindaloo on the other hand is a "extra hot" curry, hotter than even what i would classify as a "hot" curry.

korma is an "extra mild" curry because basically it's mainly cream.

ill give you some examples of stuff from each section

extra mild - any korma
mild - tikka masala, chasni, rogan josh, etc
medium - bhoona, jalfrezi, punjabi masala, dhansac, etc
hot - south indian garlic chilli, achari, etc
extra hot - vindaloo, phaal, etc


but every single restaurant has a different chef and a different menu, basically all the curries you get in indian restaurants are "made up" manufactured to a british taste, none of them are authentic, because none of them are authentic indian curries, there is no set recipe therefore you could go to 2 different restaurants and order the same curry and it be completely different.

therefore it's best to just speak to the manager or the person serving you, etc as they would be able to help you choose.
 
Butter chicken is pretty good if you want a mild sweet curry. Personally im a dhansak fan if im not in the mood for something spicy
 
for all you dhansac fans you really do need to try an authentic yellow daal from a punjabi chef, made traditionally.

it beats 99% of the crap you get on the menu at any place.
 
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