What does "curry" actually mean?
"Curry" is a British-era umbrella word for any saucy Indian dish. Indian cooks themselves rarely use it generically — they name the specific dish (butter chicken, rogan josh, vindaloo, kadai). Each one is a distinct sauce built from a different base: cream and cashew, tomato and onion, yogurt, coconut, tamarind, or chili and vinegar. The differences in heat, color, and richness are almost entirely about the base, not the protein.
The spice ladder, mildest to hottest
Korma — the gentle entry point
Korma is a Mughlai cream curry made with cashew paste, yogurt, and warm whole spices (cardamom, cinnamon, clove). There's no chili heat at all. Order korma if you want a rich, slightly sweet, completely approachable curry. Available with chicken, lamb, or vegetables.
Butter chicken — the global crowd-pleaser
Butter chicken (murgh makhani) was invented in Delhi in the 1950s. Tandoori-marinated chicken is simmered in a tomato-cream-butter sauce with fenugreek and garam masala. Mild-to-medium heat, a touch of sweetness, and the most-ordered Indian dish in the world for a reason.
Chicken tikka masala — close cousin to butter chicken
Tikka masala uses the same tandoori-marinated chicken but with a sharper, spicier tomato-cream sauce featuring bell pepper, onion, and more dried spice. Slightly hotter than butter chicken, slightly less sweet. See our butter chicken vs. tikka masala guide for a full comparison.
Rogan josh — Kashmiri lamb classic
Rogan josh is a Kashmiri lamb curry made with yogurt, Kashmiri chili (which is colorful but mild), fennel, and ginger. Medium heat, deep red color, no cream — leaner and more aromatic than butter chicken.
Chana masala — the everyday chickpea curry
Chana masala (chole) is a Punjabi chickpea curry made with tomato, onion, ginger, and amchoor (dried mango). Naturally vegan and gluten-free. Medium heat, tangy, and one of the most ordered vegetarian Indian dishes in the world.
Jalfrezi — the hot stir-fry curry
Jalfrezi is the hottest of the everyday curries — a dry-fry of meat or vegetables with fresh green chilies, bell pepper, onion, and ginger. Less sauce than a tomato-cream curry, more wok-char, and noticeably spicier.
Vindaloo — the Goan chili-vinegar curry
Vindaloo originated as a Portuguese "carne de vinha d'alhos" (meat in wine and garlic) and was adapted in Goa with palm vinegar, red chili, and lots of garlic. It's the hottest curry on most Indian menus, with a sharp acidic edge from the vinegar. Order lamb, chicken, pork, or shrimp vindaloo only if you actively want heat.
What about the cream-and-spinach curries?
Palak paneer (spinach with Indian cheese) and saag dishes use a pureed spinach base with cream, garlic, and ginger. Mild heat, earthy, and one of the most common vegetarian orders. Dal makhani — slow-cooked black lentils with butter and cream — is also mild and a near-universal side.
How to choose: a 30-second decision tree
- No spice tolerance? Korma or butter chicken.
- Standard "mild-medium" diner? Tikka masala or rogan josh.
- Like Thai or Sichuan heat? Jalfrezi or madras.
- Chili-head? Vindaloo, with rice and a lassi to cool it.
- Vegetarian? Chana masala, palak paneer, or malai kofta.
- Gluten-free? Almost any curry, just swap naan for rice.
Where to try the full curry range in Denver
Every curry described here is on the SPICE ROOM menu at all three locations: West Highlands, Bluebird/Colfax, and Olde Town Arvada. Spice level is adjustable on every dish from Very Mild to Spicy Hot. If you're not sure where to start, the lunch menu Thali ($24) includes your choice of any curry on the list plus rice, naan, dal, and dessert — the easiest way to try a new curry without committing to a full dinner entrée.