Dhansak
A dhansak curry has a distinct “sweet and sour” profile to it, but a decent amount of spice to it. It’s often served with a pineapple ring, both as a garnish and to add sweetness to the dish, depending on the chef’s particular tastes.

Tikka Masala
If there’s one dish that might be considered “universal” to all Indian restaurants, tikka masala is arguably it. The tikka element is the chicken or other meats cooked in a tandoor on a skewer, while the masala is the creamy sauce that smothers it. The spices lend zest to the dish, but not a great deal of burn.

Saag
Climbing up on the heat scale is saag. Characterized by the presence of spinach, mustard greens and other leafy vegetables, this particular curry has a pleasant but noticeable degree of heat.

Korma
Korma curries are spiced not for heat, but for flavor. Rather than cumin and black pepper, korma goes for flavors such as cardamom and cinnamon. Mixed together with butter and cream, and often combined with yogurt-marinated meats that are slow cooked, kormas are definitely for those who want zest without burn.

Jalfrezi
Jalfrezis date back to the time of the British Raj and as such are something of an Anglo-Indian fusion. Even so, this particular curry carries a strong but not overpowering heat, owing to the presence of green chiles stir-fried with tomato, onion and coriander.

Vindaloo
Vindaloo curries are, by most standards, the true test of one’s constitution with regards to spicy foods. Originally from the Portuguese colony of Goa, vindaloos go with only a few spices in copious quantities to produce an incredibly hot dish. Those with iron-clad stomachs and palates will find vindaloos to be a delicious meal every time.