Madras is made with a wide variety of spices and a generous tomato purée, giving it a fresh, intense and properly spiced flavour. Hotter than our classic curry, it appeals to those after a bold kick without ever tipping into excess, a perfect balance of indulgence and character.
A dish with a story
Madras curry takes its name from the former colonial name for the city of Chennai in south India, where curries are traditionally hotter.
Popularised by the Indo-British diaspora, it became one of the reference spice levels on Indian restaurant menus in the West.
Today an essential classic on Indian menus, often used as a benchmark for comparing the heat of other dishes.
The Madras curry known in the West is very different from the traditional cuisine of the city of Chennai (Madras): it’s largely an Anglo-Indian creation.
Frequently asked questions
Is Madras very spicy?+
It’s moderate to bold in heat, spicier than our classic curry.
Which protein should I choose?+
Available with chicken, lamb, beef, chicken tikka, king prawns or in a plant-based/paneer version.
How can I tone down the heat if needed?+
A raitha or naan can help soften the heat between bites.
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