to Hot Stuff
Have you ever tried to decipher the curry house menu after 12 pints
of lager ? If so, then this page is for you. Each curry is given a
brief description and a heat rating from 1 to 6.
Carefully prepared with fresh garlic, tomatoes, ginger, lots of
coriander and all major spices to create the delicacy of its
flavour and texture.
A mild dish with a coconut and cream base, ideal for chicks and
A sweet and sour curry that originates from around the gulf. This
is highly flavoured, cooked with pineapple and cream, giving a mild
Rogan Josh 3
Carefully prepared woth green and red peppers to give a rich taste.
Thick, oniony sauce, very nicely flavoured but highly likely to produce
very stale farts for the next day or so.
Tikka Masala 3
A variable dish. Usually deeply red with strong flavour of tomatoes
and o of the tandoori ingredients.
"tikka masala! got to be a measly 1 rating."
The start of the hot dishes. A thin sauce with some bite, but
not too strongly spiced for the raw recruit to curries.
About the same strength as the madras, but sometimes stronger. Quite
a thick sauce with peppers, chillies and onions, good flavour and
plenty of bite.
Hit and miss, usually the most lethal dish on the menu. Thin sauce
with plenty of kick. If the consumer is not used to it's fine flavour,
then there is a good chance of discomfort the next morning.
Order one of these along with a holyman of your chosen religion. This
will be tough going even for the hardened veteran. A near fatal mixture
of chillies and spices provide a burn that NASA would be proud of.
Be afraid, be very afraid.