Spice levels are the single most-asked question in any UK Indian restaurant. The truth is that 'medium' in one kitchen is 'hot' in another, and labels like vindaloo or madras describe a recipe — not always a heat rating.
This guide explains how our Richmond chefs build heat, what each level actually tastes like at Jaflong Tandoori, and how to order with confidence whether you are spice-shy or chasing the burn.
What 'spice level' really means
Heat in Indian cooking comes from fresh green chillies, dried red chillies, chilli powder (often Kashmiri for colour, deggi for warmth) and black pepper. Aromatic spices — cumin, coriander, cardamom, cloves — add depth, not heat.
When you tell us 'medium', our chefs adjust three things: chilli quantity, chilli variety, and how long the spices bloom in the oil. That is why the same dish can taste very different across restaurants.
The Jaflong heat scale
We grade every curry on a five-step scale that we follow consistently across the menu — from korma to phaal.
- Mild (1/5) — korma, pasanda, makhani. Coconut and cream base, no chilli kick. Safe for children and first-time guests.
- Medium-mild (2/5) — tikka masala, butter chicken, dhansak. Gentle warmth from Kashmiri chilli; a slow build, not a punch.
- Medium (3/5) — rogan josh, bhuna, dopiaza. Balanced heat where you taste the spices before the chilli.
- Hot (4/5) — madras, jalfrezi, chilli garlic. Fresh green chillies plus chilli powder; a clean, sweat-on-the-brow heat.
- Very hot (5/5) — vindaloo, naga, phaal. For confirmed chilli-heads only. We can build phaal beyond menu strength on request.
How to order the right heat
If you are unsure, ask for the dish 'one step milder than the menu' — our kitchen handles this dozens of times a night without compromising the flavour.
For tables with mixed tolerance, order one mild creamy dish (korma or pasanda), one medium (rogan josh or bhuna) and one rice-heavy side. Everybody at the table finds something they enjoy.
What to do if a dish is too hot
Water makes chilli heat worse, not better. Capsaicin — the heat compound — is fat-soluble, so dairy works fastest.
- Sip a mango lassi or plain yoghurt raita.
- Eat a spoonful of pilau rice or a piece of naan to absorb oil-bound capsaicin.
- Ask for a small side of cucumber raita — we serve it free if a dish runs hotter than you expected.
Frequently asked questions
What is the mildest curry on the menu?
Chicken or lamb korma is our mildest dish — cream, coconut and aromatic spices with no chilli, and no nuts used as ingredients. Pasanda and makhani are similar in heat.
Is vindaloo always hot?
Traditional Goan vindaloo is tangy more than fiery, but in British-Indian restaurants vindaloo is the hot tier. At Jaflong we serve a 4/5 vindaloo by default and a 5/5 'extra hot' on request.
Can you cook a dish milder than the menu?
Yes. Our chefs will dial heat down a step on any dish, free of charge. Just tell your server when you order.
Why does the same curry taste different at different restaurants?
Chefs use different chilli varieties, ratios and oil-blooming times. Our recipes are calibrated by our head chef so the heat scale is consistent across every dish on our menu.