Standing in front of an Indian menu wondering how hot is a vindaloo, or whether a korma vs madras is the safer bet? You are not alone. Curry names tell you very little about heat unless someone explains them — so here is a plain-English guide from our kitchen at The Savoury Embassy in Beverley.

By the end of this you will know roughly where each classic curry sits on the heat scale, what actually makes a curry hot, and how to order something you will genuinely enjoy rather than something you have to be brave about.

What actually makes a curry "hot"?

Heat and flavour are two different things, and this is the single most useful thing to understand about Indian food.

Heat comes mainly from chilli — fresh green chillies, dried red chillies, or chilli powder. That is the burn you feel.

Flavour comes from the aromatic spices: cumin, coriander, turmeric, cardamom, cinnamon, cloves, fenugreek, mustard seed. These are what give a curry its depth, warmth and fragrance. None of them make your mouth burn.

This is why a mild dish is not a bland dish. A well-made korma can be every bit as complex as a fiery one — it simply carries its spices without the chilli. If someone tells you mild food is boring, they have probably been served a lazy version of it.

Spice is not the same as heat. A good kitchen builds flavour first, then decides how much chilli belongs in the dish.

The heat scale, from gentle to fierce

Every kitchen sets its own level, so treat this as a guide rather than gospel — and always ask if you are unsure.

Korma — mild and creamy

The classic gentle option. Rich, sweet-ish and creamy, with warm aromatics like cardamom and cinnamon and little to no chilli. A korma is the dish to choose if you are cooking for children, easing someone into Indian food, or simply fancy something comforting.

One thing worth knowing: korma is traditionally thickened with ground almonds or cashews. That matters if there are nut allergies at your table — and it is exactly why our 100% nut-free kitchen is worth knowing about. Nothing we serve contains nuts at all.

Tikka masala and butter-style curries — mild to medium

Creamy, tomato-rich and lightly spiced. These sit just above a korma: you will notice a gentle warmth building, but nothing that overwhelms. They are popular for a reason — they are approachable without being plain.

Bhuna, rogan josh and similar — medium

Here the sauce gets thicker and more concentrated, and the spicing steps forward. You will taste the individual spices much more clearly. There is real warmth, but it should not stop the conversation.

Jalfrezi — medium to hot

Cooked with fresh green chillies, peppers and onions, a jalfrezi brings a brighter, sharper heat than the slow-simmered dishes above. The chilli is up front rather than buried in the sauce.

Madras — hot

This is where most people start to feel it properly. A madras is noticeably chilli-forward with a deep, slightly tangy base. If you routinely order a medium and think "I could take a bit more", a madras is your natural next step.

Vindaloo — very hot

So, how hot is a vindaloo? Hot — but there is more to it than that. The dish has Portuguese-Goan roots and is built on a sharp, vinegary, garlicky base, which is what separates a proper vindaloo from "the hot one". That acidity is the point; the chilli just rides on top of it. Order it because you like the flavour, not to prove something.

Phaal and similar — extreme

Beyond vindaloo you get into novelty territory, where heat is the whole exercise and subtlety leaves the building. Enjoyable if that is genuinely your thing.

So, korma vs madras — which should you order?

A simple way to decide:

  1. If you rarely eat spicy food — start at korma or a creamy tikka masala.
  2. If you enjoy a bit of warmth — a bhuna or rogan josh gives you flavour with manageable heat.
  3. If you always ask for "extra hot" — madras, then vindaloo.

And a tip worth more than any chart: ask us. Tell whoever is serving you what you normally enjoy and we will point you at the right dish. That is a far better guide than a row of chilli symbols, and it costs nothing.

How to cool things down if you overdo it

Water does not work — capsaicin, the compound that makes chilli hot, does not dissolve in it. Reach instead for something dairy-based like a raita or a yoghurt-based drink, or something starchy such as rice or bread from the tandoor. Both genuinely help.

Come and find your level in Beverley

The best way to learn what you like is to try a few things across a table. You will find us at Unit 7B, Flemingate Centre, in the heart of Beverley — dine in, eat outside when the weather allows, or order for collection.

Browse the full range on our menu, book a table, or get in touch if you have a question about a particular dish. If you would rather talk it through, call us on 01482 680470 — we are always happy to recommend something. And if you are still deciding what to go for, our guide to the best curry in Beverley is a good next read.