Nothing hits the spot quite like an Indian takeaway! Whether you’re into spicy food or not, there’s just something warm and comforting about the flavours and textures of our favourite Indian dishes. With a huge variety of delicious dishes to choose from, can it ever be possible to pick a favourite? Here at ChefOnline we have done the hard work for you and rounded up a collection of delicious Indian dishes to inspire your takeaway choices!
Warning: this article may trigger an uncontrollable urge to order an Indian takeaway right away!
Butter chicken
Also known as chicken makhani, butter chicken is a huge Indian takeaway favourite with Brits, thanks to its delicious flavours and silky texture. It’s a mild curry, made with tomatoes, butter, and cream. Simple and satisfying, it was invented in Delhi in the 1950s as a way to use leftover Tandoori chicken.
Chicken tikka masala
Chicken tikka masala may not be authentically Indian — it was invented by Bangladeshi chefs in the UK in the 1960s — but there’s no doubt that it’s a firm fixture in the British takeaway menu of choice. It’s made with a spicy tomato sauce, with meat marinated in yoghurt.
Korma
Not a fan of the hot stuff? A safe choice if you have a low tolerance for spicy foods, good old chicken korma is the Indian meal for you. This mild sauce is made with coconut and almonds, and it’s often tied with chicken tikka masala as the UK’s favourite Indian dish.
Pasanda
Originally cooked for the Mughal emperors, pasanda is a mild curry made with ground almonds and sweet raisins. Appropriately enough, the word ‘pasanda’ actually means ‘favourite’ in Hindi — although that refers to the top-quality cuts of meat originally used to make it. Does it make your top 10?
Dhansak
Dhansak is another mild curry thickened with red lentils. Of Parsi origin, it’s traditionally prepared on Sundays owing to the length of time it takes for the lentils to cook. Luckily, if you’re ordering from your local Indian takeaway that’s not something you need to worry about!
Biriyani
The biriyani was introduced to India by the Persians. Traditionally a goat meat dish, you’ll find it on the menu available with a host of different meats — or even king prawns.
Bhuna
The word ‘bhuna’ means ‘to fry’, which gives you a major clue as to how this dish is prepared. Because it’s a word that refers to the method of cooking rather than to a set dish, you’ll find a fair bit of variation in the bhuna you order from one Indian restaurant to the next. However, they’re usually made by frying spices and then adding the meat, tomatoes, onions and garlic, and the result is a medium spiced dish.
Tandoori chicken or mixed grill
Tandoori chicken is a North Indian dish that’s a popular choice with takeaway-loving Brits thanks to its fiery flavour. It’s traditionally cooked in a clay oven called a tandoor, which is where it gets its name. For the carnivores among you, a Tandoori mixed grill packs a maximum punch.
Rogan Josh
Usually made with lamb, Rogan Josh is a warming Kashmiri dish featuring rich flavours that come from a gravy of browned onions, ginger, cardamom and other aromatic spices. The dish gets its kick from dried Kashmiri chilis, but it’s somewhere in the middle on the spice scale.
Madras
Getting more towards the spicier end of the spectrum, madras is a fiery curry that gets its heat from a liberal amount of chilli powder. The heat you end up with depends on the amount of yoghurt the chef has used, but you can expect something pretty spicy from your average madras. Named after the Indian city, it’s not clear where this curry originates, with some claiming it’s another 1960s British invention.
Vindaloo
At the top end of the spiciness scale, a vindaloo isn’t for the faint-hearted: it’s a curry that’ll get even the most hardened spice fans’ eyes watering. This Goan recipe is traditionally made with pork, but you’ll find it on your local takeaway menu with your choice of meat.
Dhal
A rich lentil curry, a dhal is a great choice for vegetarians or anyone trying to cut down on fatty foods. It makes a great side dish if you want to up the vegetable content of your Indian takeaway.
Saag paneer
Another great veggie choice, saag paneer is a spinach dish with cubes of fried cheese and thickened with coconut milk. There can be few tastier ways to get one of your five a day.
Samosas
Perfect as a side or starter, the samosa is a small deep-fried parcel of pastry stuffed with fillings such as spiced potatoes, onions and lentils. It’s another good vegan option, as the pastry is traditionally made without eggs or butter.
Naan bread
No Indian takeaway would be complete without a satisfying side order of naan. This soft, fluffy dough makes the perfect thing to soak up the leftover sauce, and there are several delicious variants to sample. You can’t go wrong with plain naan, but if you like yours with a bit more flavour of its own, garlic or Peshwari naan are two great options – the latter stuffed with coconut, almonds and sultanas. Or there’s paneer naan with cheese, chilli naan for extra spice and keema naan with lamb mince.
Poppadoms
Last but by no means least, poppadoms are an essential part of any Indian takeaway and make a great appetiser. The versatile poppadum is a great addition to your takeaway and paired with mango chutney, minty yoghurt dip, lime pickle or onion salad… they’re guaranteed to get your takeaway off to a mouthwatering start. Just don’t fall into the trap of ordering too many poppadoms, or you’ll have no room for all the other delicious dishes to follow!
Have we got you in the mood for an Indian takeaway? Then why delay! Head over to ChefOnline and get ordering – your perfect Indian night in is just a few clicks away.
