10 Most popular Indian curry in UK

Almost a quarter of the nation admits it now eats hotter curries than when they first started eating Indian food, according to the study by takeaway food delivery app Food Hub for National Curry Week, which takes place between October 5 – 11, 2020. While 24 per cent of those surveyed are now eating hotter curries than when they first tasted Indian food, 23 per cent eat both hot and mild curries, and seven per cent say they have always eaten hot curries. As you browse the menu, keep in mind the dishes that you have sampled in the past and, ultimately, the flavours that you enjoy. What some people may find bearable and enjoyable, others will be rushing to grab their glass of water. If you love sweeter tastes, then our Honey Glazed Salmon or Mughlai Chicken Korma would be ideal. For a more traditional tomato-based dish, on the other hand, why not opt for a Prawn Puri accompanied by a Chicken Tikka?

Did you know that in the UK, we spend over Eur 250 million every year on Indian food alone? With over 9,000 curry houses and restaurants, it’s no surprise that we are a nation of Indian cuisine enthusiasts.When it comes to experimenting with Indian-inspired cuisine, you often fall into one of three categories. Either you’re new to sampling traditional dishes, unsure whether you could handle a spicier dish or always eager to beat your highest score on the ‘heat-o-meter.’

But, regardless of how comfortable you feel with trying something a little out of the ordinary, we always try to encourage our guests to keep an open mind when choosing their dishes. Even if you’re not a huge fan of spice, there are many delicious alternatives that will tantalise your tastebuds.

1. Korma:

Although the Korma, with korma cooking sauce  commonly served with chicken and rice, is a traditional dish originating from Northern India and Pakistan, it involves little to no spice, but Indian sauces making it the mildest curry. The flavour holds more of a sweet and creamy taste rather than rich and spicy, with the main ingredients including yoghurt, coconut milk and nuts, such as almonds or cashews and more of the best Indian curry sauce to buy. Only a mild curry powder is used to coat the chicken initially, then mild yet flavoursome spices such as ginger, cardamom, cinnamon and cumin are added. You can buy butter chicken sauce to enhance the flavour and commonly sauce manufacturer UK is best known for sauces. 

2. Pasanda:

When tasting dishes, you will likely discover that the Pasanda and Korma feature many similar qualities; both are relatively mild and originate from Pakistan. Mixture of Indian sauces and korma cooking sauce. However, unlike a Korma, the Pasanda is prepared with a touch of spice and made with lamb as opposed to chicken. Peppercorns, garlic and cumin, are all commonly used to season, you can buy butter chicken sauce to add flavour. Cut into strips and marinated in yoghurt, traditionally, the meat used to serve a Pasanda should only ever be the best, prime cuts of meat. Why? Well, the name ‘Pasanda originates from the Urdu word favourite’. In English, the name also translates to the word ‘steak’, which, as we all know, is often seen as the most luxurious meat types. Once cooked, this dish is topped with flaked almonds and then accompanied by naan bread. The best Indian curry sauce to buy is from sauce manufacturer UK known for its well-known sauce production. 

3. Biryani:

Unlike many other curry dishes, a Biryani is a mix of either vegetables or meat with rice rather than the typical methods of serving whereby you have a curry dish alone, which can be accompanied by rice by choice.  With the best sauce to buy it includes well-known Indian sauces and Korma cooking sauce.  The Biryani is classed as a medium on the heat scale and has more of a tomato-based taste rather than a creamy texture. Often used as a vegetarian alternative, the meat in a Biryani can be replaced with either seafood or simply grilled vegetables. For a sweeter twist, chefs often add fruits such as apples and pineapples or cashews.you can buy butter chicken sauce in both types whether you are vegetarian or non-vegetarian. 

4. Tikka Masala:

A Tikka Masala is one of the most popular curry dishes in the UK. It is often an automatic ‘go-to’ for diners due to the traditionally cooked and seasoned meat topped with a thick, infused tomato sauce. Also with Indian sauces and korma cooking sauces. Tikka Masala combines a perfect balance of the creaminess of milder dishes with the spice used in hotter dishes, which, of course, we’ll ease you into very soon. You can also buy butter chicken sauce to add more flavour and mostly sauce manufacturer Uk provides best Indian curry sauce to buy. 

5. Dhansak:

Hot, sweet and sour tastes are all combined in a Dhansak, giving this curry dish a unique, rich flavour with best Indian sauces and korma cooking sauces. The Dhansak, like Biryani, is again on the medium level of the heat scale using lentils, sugar and lemon to counteract the use of fresh chilli. In more recent years, many chefs opt for substituting the use of sugar for a pineapple to make the dish healthier. Rather than using more common meats, this dish consists of mostly mutton or lamb as the main ingredient, so if you aren’t keen on venturing further than chicken or beef, then a Dhansak may not be an ideal choice for you. Buy butter chicken sauce to add distinct flavour to the taste. Sauce manufacturer Uk presents the best Indian curry sauce to buy. 

6. Bhuna:

The cooking process of a Bhuna starts with frying various spices, including turmeric, chilli powder, cumin, Indian sauces with korma cooking sauce and ginger, in oil to bring out the flavour. A traditional Bhuna only uses this combination of fried spices with the meat of choice to create organic characteristics and then served. However, if you were to order a Bhuna in a restaurant, it is more than likely that it will be served accompanied by a thick sauce made with tomato, onion and red pepper so buy butter chicken sauce. A Bhuna is commonly a hot curry as fresh green chilli is used without any use of cream or yoghurt.

7. Jalfrezi:

The Jalfrezi utilises what was traditional ‘leftovers’ to create a spice-filled curry fried with various herbs and Indian sauces. If you opted for cooking a Jalfrezi at home, you would take a different approach, using Chinese techniques to stir-fry a mix of green peppers, onions and plenty of fresh chillies to create a base before adding the meat of your choice also you can use korma cooking sauce. Just before serving, a small amount of thick, spicy sauce is added, making it one of the hottest curries on Indian menus. Sauce manufacturer UK gives best examples of sauces where you can get the best Indian curry sauce to buy. 

8. Madras:

The Madras was first rustled up as a basic restaurant curry but made incredibly hotter to meet the taste buds of diners. With this in mind, it does mean that the Madras is a less traditional dish and the flavour, along with consistency, often differs depending on the chef’s preferences. Madras is commonly made with beef and is served with lots of Indian sauces, which has a fragrant and fiery taste using ingredients such as chilli powder, garam masala, cumin and turmeric.

9. Vindaloo:

We are now reaching the hottest of all curries with the all-time fiery favourite, the Vindaloo. Although Vindaloo is now served in Indian restaurants, it actually originated in Portugal, starting as a simple dish using wine vinegar and garlic. Over the years, after being introduced to Goa in India, more and more chilli powder has been added, making the pork, beef or lamb dish one of the spiciest curries available.you can also buy butter chicken sauce to add more flavor.

10. Phall:

Last, but most definitely not least, is the Phall – the hottest curry dish you can get your hands on. And surprisingly, the recipe originates here in the UK in Birmingham-based British Benglandeshi restaurants! The foundation of a Phall is always dried chillies, as the intense drying process is known for maximising the heat of any chilli. Meat, often chicken or lamb, is then marinated in the dried chillies to achieve a more savoury taste with korma cooking sauce and Indian sauces. The meat is accompanied by ginger and fennel seeds before being draped in a thick, tomato-based sauce made with peppers, such as the Scotch Bonnet.