going to an indian place for the first time today
what are some beginner dishes? no too spicy please
>no too spicy please
>going to an indian place
>order take out and 'make it extra hot plz'
>sorry, can't do that
>look at him in disbelieve, u r indian you cant do hot??
>oh ok extra hot, 5 minutes
>realize not all indian dishes are supposed to be hot and super spicy
>going to an indian place for the first time today
>what are some beginner dishes? no too spicy please
(this is a Brit-only creation, not even indian, so you may not see it on every restaurant menu, and if you do, don't get it)
Take a friend (or four), so you can get several items and share your variety of things. Get a couple choices of breads, two kinds of meat dishes that have DIFFERENT spice profiles, like one saucy and one grilled/roasted, one vegetarian dish, and one raita or other condiment. This is why lunch buffets are a good way to introduce yourself to Indian.
Some kind of crispy pakora, samosa or other fritter can be a nice appetizer in a group too.
I always get:
Onion kulcha bread OR poori or garlic naan (if you're lucky they're bring out some little aachar condiments like that yummy one with cilantro or tamarind)
Meat: tandoori chicken tikka masala, lamb rogan josh or korma
Veggie side: chana masala or palak paneer or daal (or mushroom) maknhi
I like basic basmati that is steamy and fluffy, but get a spiced rice if you want your sauciness with that rather than bread, or a biranyi instead of one of your meats. Food doesn't need to be ordered "hot" but the raita cools the tongue. Ask about dessert too, might have some lychee sorbet or pistachio ice cream just for those who request it and appreciate it.
chicken tikka masala is more a brit invention than butter chicken. they're extremely similar in any case.
virtually all the food you see in restaurants is anglicised to some extent, the whole idea of indian restaurants is anglicised.
>yes i'm british.
I am disappoint mate.
A CTM is usually much sweeter than Butter chicken usually due to the addition of condensed milk (oh yes) and you have to remember that CTM should be Tandoor cooked, which again, imparts a different flavour.
Butter chicken tends to rely on a lot more Butter, cream and almonds and tends to taste less spicy than a CTM.
all those things are said fairly interchangeably about both butter chicken and chicken tikka masala. there is a reason they rarely crop up on the same menus together. they are fundamentally very similar and the differences between them are about as numerous as the differences within them.
I don't know where you live mate but they are very different where I an from, a blind taste can easily tell them apart.
Now I do realise that these dishes are Anglicized to some extent in many restaurants but I would go ape-shit if it happened in mine!
I thought you may have been American, as they have completely different taste and even their Chop Suey is nothing like we would have in Blighty.
That doesn't have much to do with /ck/ though does it? Unless your advice is "Don't got a designated shitting beach for a barbecue", but we can probably figure that one out for ourselves.
>Now I do realise that these dishes are Anglicized to some extent in many restaurants but I would go ape-shit if it happened in mine!
you're kidding me right?
even the butter chicken you get in india has been anglicised, that's my point. it was invented in the 50s. around the same time that ctm was invented.
Saag paneer (also called Palak Paneer) (spinach with paneer cheese)
Baigan Bhartha (eggplant curry)
Vegetable (or chicken) Korma (one of my favorites, even though I love spicy food. Kormas are quite mild, but taste heavenly.
Malai Kofta (dumplings made from paneer and vegetables in a creamy sauce)