Great Indian Food in England

"Going for an Indian" or "going for a curry"—the two are synonymous—is part of English life. On even the smallest town's main street you'll usually find an Indian restaurant or takeout place, from inexpensive to high-end establishments.

British trade with India and its subsequent rule over the country for two centuries before 1947 has ensured an enduring national appetite for spices. Immigration from India, Pakistan, and Bangladesh in the mid-20th century led to a concentration of restaurants in Birmingham, Manchester, and London. Today, you can also find South Indian, Nepalese, and Sri Lankan establishments. The exotic mix of herbs and spices gives Indian food its distinctive appeal. Typically, ginger, garlic, cilantro (coriander on English menus), cumin, cardamom, fenugreek, and cayenne enhance fresh vegetables and meat (chicken or lamb), fish, or cheese (paneer). Fresh cilantro is a common garnish. But it's the addition of chili that makes things hot; feel free to ask advice on how spicy to expect a dish when ordering.

On the Side

Starters include lime pickle, mango chutney, and raita (diced cucumber in mint yogurt), all scooped up with pappadams (crispy, fried tortilla-like disks made from chickpeas). For the main course, there's plain or pilau Basmati rice, naan bread from the tandoor (barrel-shape clay oven), or chapatis (flat bread). Side dishes include onion or eggplant bhajis (spiced fritters) and sag aloo (potato with spinach).

Curry is a general term for dishes with a hot, spicy sauce. The strength of each dish is given in italics after the description.

Balti

Literally meaning "bucket," a balti dish is a popular Birmingham invention dating from the 1970s. Different combinations of meat, spices, and vegetables are stir-fried and served at the table in a small wok with handles.Mild to Medium.

Biryani

Made with stir-fried chicken, lamb, or prawns (shrimp), plus almonds and golden raisins, this rice-based dish has a dry texture. It is usually served with a vegetable curry. Medium.

Chicken Tikka Masala

A British-Bangladeshi invention, boneless chunks of chicken breast are marinated in yogurt and garam masala (dry-roasted spices), threaded on a skewer, and cooked in a tandoor. The accompanying creamy, tomato-based sauce is either orange-red from turmeric and paprika or deep red from food coloring. Mild.

Dhansak

Meat or prawns are combined with a thick sweet-and-sour sauce and a red or yellow dal (lentil stew) in a dish that originated in Persia. Medium to hot.

Dopiaza

The name means two or double onions, so expect lots of onions, mixed with green bell peppers. The sauce is reduced, producing concentrated flavors. Medium hot.

Jalfrezi

This dish is derived from British rule in India, when the Indian cook would heat up leftover cold roast meat and potatoes. Fresh meat is cooked with green bell peppers, onions, and plenty of green chilies in a little sauce. Hot.

Korma

Mild and sweet, this curry is very popular and is considered by many to be Britain’s favorite curry. Chicken or lamb is braised in a cream- or yogurt-based sauce to which almonds and coconut are added. Mild.

Rogan Josh

A staple dish, rogan josh is quite highly spiced. Its deep-red color originally came from dried red Kashmiri chilies, but now red bell peppers and tomatoes are used. Medium hot.

Tandoori Chicken

Chicken pieces are marinated in a yogurt and spice paste and then cooked in a tandoor. The red color comes from cayenne pepper, chili powder, or food coloring. It's served dry with slices of lemon or lime, naan, and salad. Mild.