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Strength of Curries

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  • Published: Monday, 05 December 2016 12:03
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There are many people a little afraid of curry, and ask for the wrong type of curry. This leads to comments like it was bland and had no taste. It is sloppy and not meaty, when that is the type of curry that was ordered.
 
Read the following and you can then order with confidence. Some of the best tasting curries are a little hotter than mild.
 
Curry also doesn't have to be hot. Many of the most delightful curries are the least spicy but a lot of the best tastes comes from the chef cooking the curry so the taste improves with cooking time.
 
Curries don't all have a sloppy sauce - those that come like this are the classic "curries", those that are not sloppy are usually "tandoori" food - baked in a traditional clay oven, or tandoor.
 
The dishes below are usually offered with chicken (recommended for the beginner), "meat" (which will be lamb), or prawns .
 
Mild Curries

Korma
The classic "beginner's" curry, with almond. Can be over-sweet or bland to the more experienced palate, but often a worthy dish. Sometimes kinder to the palette but can be seen as sloppy and too mild. Good to order with more rice and Naan bread. Don't order this and ask for very very mild as it will probably be too bland even for the beginner.

Tikka Masala
The meat (usually chicken) is cooked in a mild, buttery sauce. Safe and not hot. We cook most of our chicken into cubes first so there is no skin on any of our meat.

Kashmir or Malaya
 
The nearest thing to "amateur" curries with lashings of raisins, pineapples, banana or lychees making it sweet and sometimes rather sickly.
Rather like a hotter "coronation chicken".

Pasanda
The King of the mild curries, a royal dish with a creamy sauce containing almonds and coconut. Often also contains wine (white with chicken, red with lamb). Highly recommended, especially for people who have been eating vindaloos for years and suffering from them quite badly.
 
Medium Curries

Dopiaza
 
The name literally means "double onion" - there should be plenty cooked in the sauce, and plenty of raw onion sprinkled on top. Not recommended if you have romantic intentions later in the evening. Safer for non-smokers.

Rogan Josh
 
Fairly traditional curry with lots of tomatoes.

Bhuna
 
Similar to a Rogan Josh but with a thicker, drier sauce. Not too strong and not as sloppy as the creamy mild versions

Balti
 
In this dish the ingredients are cut into large chunks and the sauce is thicker than a standard curry, because it is served not with rice but with a Naan bread which doubles as the tool for eating it. Originally introduced as a "premium" dish (presumably because it is served in a cast-iron pot), now it is less popular but it is finding a worthwhile place on our menus.

Karahi
 
The precursor to the Balti in terms of being served in a sizzling, red-hot dish, it is usually a pound or two more expensive. Aimed at those who place visual stimulation above taste and smell.

Gosht
Lika a standard curry but with okra.

Saag
 
Lika a standard curry but with spinach.

Murgh Massala
 
This is a "special" and sometimes has to be ordered in advance. Unusually, it combines the two main meat types; it consists of large pieces of chicken (or in extreme cases, an entire baby chicken) in a sauce made with minced lamb.

Biryani
 
A dry dish of rice cooked up with curry powder and some meat. Can be very fragrant and delightful
 
Hot Curries

Jalfrezi
 
Cooked with a large quantity of peppers (capsicums), this dish is one of the most visually appealing, and the taste can be anything from a lively medium to a challenging heat, depending on the amount of green chilli used.

Dhansak
 
This dish is actually of Persian origin, and contains lentils. If you can stand the methane-loaded after-effects it can be one of the tastiest dishes. Ceylon
This dish is hot and sour, although it contains coconut, which should make it sweeter and cooler.

Madras
 
This one should be hot but flavoursome - not just a basic curry loaded up with chilli powder. It is unusual because it actually contains the leaves of the curry plant whose name has been purloined for the entire genre.
 
Very Hot Curries

Vindaloo
 
Must contain potatoes ("aloo") to be genuine. Often blisteringly hot, the spuds help to take some of the edge off. Build up to it slowly, but the taste can bring a reward worth a little suffering.

Phal
Don't order this dish unless you are a rugby player and have tarnished your macho image.
 
All our food is cooked fresh to order. Please expect a wait during busy periods or why not ring earlier and then collect when it has been cooked. This usually is 30 to 40 minutes.

Contact us

Cann Bridge Street. Higher Walton PR5 4DJ
Tel: 01772 698 999
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Opening 4.30 to 11pm

Free deliver over £10 within 3 miles.  Cooking takes around 30 - 40 minutes plus add the time on taken to deliver to your home. On a Saturday we are very busy from 6.30pm till 8.30pm and delivery times may be longer during this period. Please ask when ordering what time it will get to you.

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What our clients say about us

Pleasantly surprised. Loved it the first time and we keep coming back. Food is yummy and servers are very polite. Now that I think about, I think I am going to go there for dinner tonight. Liked: Food, Service, Atmosphere

The Jacksons // Customer

I don't eat Indian food much. this was really solid though. could be 5 stars. great option for lunch or dinner.

James McDonald // Curry Eater

My daughter and I ate what I consider is the best Indian meal I have ever eaten. The food was excellent, especially the Curry. The service was discrete efficient. This restaurant is a cut above the average and I would wholehearted recommend without any reservations whatsoever. Good pricing too.

Isaac Smith // Gel Boy