A Guide to Classic Indian Curries: Vindaloo to Rogan Josh

Ask ten people what their favourite Indian curry is, and you'll probably get ten different answers. That's because Indian curry isn't just one dish, it's a whole range of them, each shaped by a different region, technique and story. From the fiery heat of a Vindaloo to the deep, aromatic warmth of a Kashmiri Rogan Josh, understanding the different types of Indian curry makes ordering (and enjoying) your next meal a whole lot more interesting.

At Raj by Sherri's, curry is at the heart of what we do. So we thought it was worth breaking down some of the most popular Indian curries - where they come from, what makes them different, and how to know which one might suit your taste.

 

What Actually Makes a Curry a "Curry"?

Before diving into specific dishes, it helps to understand what ties them together. In Indian cooking, a curry isn't defined by one fixed recipe - it's a dish built around a spiced gravy or sauce, usually made with a base of onions, garlic, ginger, tomatoes and a blend of whole or ground spices. What changes from dish to dish is the ratio of these ingredients, the cooking method, the spice blend used, and the region it comes from.

 

This is why two curries can look completely different on a plate - one deep red and fiery, another pale and creamy - yet both are technically "curry." The variety is really the whole point.

 

Vindaloo - Goa's Fiery Contribution

Vindaloo is probably one of the most recognisable Indian curries outside of India, largely because of its reputation for heat. But there's more to it than just spice level.

Vindaloo actually has Portuguese roots - the name comes from the Portuguese dish "carne de vinha d'alhos," made with meat, wine and garlic. When the Portuguese settled in Goa, this dish evolved with local Indian spices, vinegar and chillies, eventually becoming the fiery, tangy curry we know today.

What sets Vindaloo apart is its sharp, vinegar-forward tang combined with a generous amount of chilli heat. It's traditionally made with pork, though chicken and lamb versions are widely available too. If you enjoy bold, spicy food with a bit of sourness cutting through the richness, Vindaloo is worth trying.

 

Rogan Josh - Kashmir's Aromatic Classic

At the opposite end of the spectrum sits Rogan Josh - a dish that's rich and deeply aromatic rather than aggressively spicy. Originating in Kashmir, Rogan Josh gets its name from Persian influence: "rogan" meaning oil or clarified butter, and "josh" meaning heat or passion - essentially referring to the intense cooking process.

Traditionally made with lamb, Rogan Josh is slow-cooked with a blend of whole spices like cardamom, cloves, cinnamon and bay leaf, along with Kashmiri red chillies that give the dish its signature deep red colour without an overwhelming amount of heat. The result is a curry that's warm, fragrant and complex, with a gravy that clings beautifully to tender, slow-cooked meat.

If Vindaloo is about heat, Rogan Josh is about depth - this is the curry for someone who wants bold flavour without the burn.

 

Butter Chicken - The Crowd-Pleaser

No guide to Indian curries would be complete without Butter Chicken, arguably the dish that introduced most of the Western world to Indian food in the first place. Originating in Delhi, this curry combines tandoori-cooked chicken with a smooth, buttery tomato gravy, finished with cream for that unmistakable richness.

Butter Chicken is mild, comforting and universally loved - a great entry point for anyone new to Indian curries, and a firm favourite for those who already know exactly what they're craving.

 

Madras Curry - South India's Fiery Favourite

Named after the city now known as Chennai, Madras curry is a South Indian-style dish that's become hugely popular in British Indian restaurants. It's known for its deep red colour, tangy tomato base and significant chilli heat, often enhanced with curry leaves and mustard seeds for a distinctly South Indian character.

Madras sits somewhere between Vindaloo's intensity and a more balanced curry - spicy enough to satisfy heat-lovers, but with a rounder, tangier flavour profile.

 

Chicken Korma - Mild, Creamy and Comforting

On the gentler end of the spice spectrum is Chicken Korma, a Mughlai-influenced curry made with tender chicken simmered in a rich, creamy sauce built from cream, coconut, and warm aromatic spices. Despite the mild spice level, it's far from bland, the flavour comes from gentle notes of cardamom and cinnamon rather than chilli heat.

Chicken Korma is often the go-to choice for those who want the full experience of Indian flavours without the spice, making it a popular option for families and first-time diners looking for authentic Indian cuisine in Slough.

 

So, Which Curry Should You Try?

With so many types of Indian curry to choose from, the "best" one really comes down to personal taste:

• Love heat? Start with Vindaloo or Madras.
• Want rich, aromatic depth without too much spice? Rogan Josh is your dish.
• New to Indian food or want something comforting? Butter Chicken or Korma won't disappoint.
•  

Explore Classic Indian Curries at Raj by Sherri's

At Raj by Sherri's in Slough, our curries are made the traditional way - slow-cooked, freshly spiced, and prepared with the same care whether you're ordering a mild Korma or a fiery Vindaloo. Each curry on our menu is rooted in the techniques and regional flavours described above, so you're getting an authentic taste of India's culinary diversity, not a one-size-fits-all gravy.

Ready to find your favourite? Take a look through our full menu to explore our full range of curries, from timeless classics to Raj Special dishes. And if you're still deciding, our team is always happy to recommend the right curry based on your spice preference.

Whether you're a Vindaloo purist or a Korma loyalist, there's a curry on our menu waiting for you in Slough.