Curry Guide: How to Choose Your Indian Dish and Spice Level

A long Indian menu can be intimidating. Here is a short guide so you order with confidence — and get the heat you actually want. Mild and creamy Korma, Butter Chicken, Passanda, Malai Tikka Masala and Mango Malai. Cream, almond, cashew or coconut, very little chilli. Ideal for children and for anyone new to Indian food. Medium and balanced Masala, Bhuna, Rogan Josh, Karahi and Kadhai. Onion, tomato, ginger and garlic cooked down until the spices bloom. This is where most people are happiest: full flavour, gentle heat. Hot and bold Jalfrezi, Garlic Chilli, Madras and Chettinad. Fresh green chilli, black pepper and roasted spice. Order rice and raita alongside. Very hot Vindaloo and Phall. Genuinely fiery; we cook these to order at any strength, so tell us how far you want to go. How to build a great order - One tandoori starter for smoke, one fried starter for crunch. - Two curries with different personalities — one creamy, one spicy. - One rice plus one bread for every two people. - Raita, mango chutney and lime pickle to cool and sharpen. Good to know Heat is adjustable on every dish; flavour is not the same as chilli. Cool your mouth with yoghurt or rice, not water. Nuts and dairy appear in several gravies, so tell us about allergies — when ordering online you can add a note to each dish and the kitchen will see it. Come and try it: Calle Miguel de María Luque 7, Estepona, open daily 14:00–00:00, with delivery and collection in Estepona centre.