British-Indian menus list dozens of curries, but most are built from a handful of base techniques: how the sauce is reduced, whether tomatoes or cream lead, and how the spices are bloomed. Once you know the pattern, the whole menu makes sense.
This is the guide we wish every guest read before ordering — written by the chefs at Jaflong Tandoori in Richmond, where we have cooked these dishes the same careful way since 2008.
The mild, creamy family
Korma, pasanda and makhani (butter chicken) are built on ground nuts, coconut or cream. They are gentle, slightly sweet and the safest choice for children and first-time guests.
Chicken tikka masala sits one step up: marinated, char-grilled chicken folded into a tomato and cream sauce with a gentle Kashmiri chilli warmth.
The tomato and onion heartland
Bhuna means 'to fry' — the sauce is reduced until thick and clings to the meat. Dopiaza ('two onions') layers slow-cooked and crispy onions. Rogan josh is a Kashmiri-style braise, rich with tomato and warming spice.
These are the medium-heat workhorses of the menu: full-flavoured, not fiery, and the best match for pilau rice and a plain naan.
The hot end
Madras brings fresh chilli and a tangy tomato base; jalfrezi is stir-fried with peppers and green chillies for a drier, sharper heat.
Vindaloo, naga and phaal are for committed chilli-heads. Vindaloo's signature is vinegar as much as heat; naga uses the Bengali naga chilli for a fruity, fierce burn; phaal is the hottest thing we cook.
Biryani, tandoori and the rest
Biryani is not a curry but layered rice cooked with saffron, whole spices and your choice of meat or vegetables — served with a vegetable curry sauce on the side.
Tandoori dishes (chicken tikka, seekh kebab, lamb chops) are cooked in the clay oven and arrive without sauce — pair them with a curry or dal for the table to share.
Frequently asked questions
What is the best curry for a beginner?
Chicken tikka masala or a mild korma. Both are creamy and gently spiced, and you can ask for the heat adjusted one step either way.
What is the difference between a bhuna and a rogan josh?
A bhuna is fried down until thick with very little gravy; a rogan josh keeps more sauce and leans on tomato and Kashmiri spices for a deeper, richer flavour.
Which curry is the healthiest?
Tomato-based dishes such as rogan josh, madras and bhuna are lighter than cream-based korma or masala. Tandoori-grilled meats with dal are the leanest choice on the menu.
What should I order with a curry?
One curry per person plus one to share, pilau rice for the table, and a naan between two. Add a dal or sag side if you are more than two.
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