Indian Curry Spice Level Guide: Mildest to Hottest

Why heat varies so much

There is no official spice scale for curries in the UK. Each takeaway decides how much chilli goes into its dishes, and the same name can be mild in one kitchen and hot in the next. Use this guide as a starting point, then ask the restaurant.

Mild

Korma, pasanda, butter chicken and chicken tikka masala are usually mild. They rely on cream, yoghurt, butter, coconut or ground nuts for a rich, smooth sauce. Many menus also offer mild tandoori dishes, which are marinated and grilled rather than served in a sauce.

Medium

Bhuna, dopiaza, rogan josh, balti and dhansak are usually medium. They have more spice and depth, but most people who enjoy a little warmth will be comfortable with them. Dhansak, made with lentils, is often slightly sweet and sour.

Hot

Jalfrezi and madras are usually hot. Jalfrezi gets its heat mainly from fresh green chilli, while madras uses chilli powder and has a tangy, red sauce. Pathia is often hot, sweet and sour together.

Very hot

Vindaloo is one of the hottest standard dishes on British takeaway menus. Phall, where offered, is usually hotter still and is meant for real chilli lovers.

Tips for ordering

Most takeaways can make a dish milder or hotter if you ask. Say so in the order notes or when you phone. Look for chilli symbols on the menu, but remember they are set by the restaurant. If you are ordering for a group, pick at least one mild dish and add raita or plain yoghurt, which helps cool the mouth. Rice and bread also soften the heat.

Allergies are different from heat

A mild dish can still contain nuts, dairy, gluten or mustard. Always ask the takeaway directly about allergens before ordering.