How hot is that curry?

How should you read our curry heat labels?

Use them as a comparison within this menu, not as a universal scientific scale. “Mild,” “hot” and “very hot” are practical descriptions of the dishes as offered by The Great Kathmandu. They are not Scoville measurements, and another restaurant may use the same word differently.

Our printed mild group includes Korma Lamb or Chicken, Makhan Chara, Pasanda, Mis Mas Makhanwala, Kathmandu Chicken Makhanwala, Kathmandu Kofta Makhanwala, Makhan Paneer, Makhan Fish and Makhan King Prawn. Many—but not all—mention milk, cream, coconut powder or a tomato-and-cream sauce. Several are also marked as containing nuts, which is separate from heat and important for allergy decisions.

Kathmandu Bhotowan is described as a medium-hot spicy dry dish. Madras is marked hot, while Vindaloo is marked very hot. Chaat Phat and Khorsani are hot; so are Chilli Chicken or Lamb, King Prawn Chilli, Paneer Chilli and Aloo Chilli. See the current full menu rather than relying on memory, because recipes, labels and availability may change.

Do curry names tell you how hot a dish will be?

Sometimes they offer a broad signal, but the menu description is more reliable. Cambridge Dictionary defines korma as a South Asian dish in a sauce made with cream or coconut, and defines vindaloo as a very spicy curry. Oxford's learner dictionary similarly describes Madras as a type of hot curry. Those references explain why diners arrive with expectations, but no dictionary controls a particular kitchen.

Our menu confirms Korma as mild and says it contains milk, cream and coconut powder. It confirms Madras as hot and Vindaloo as very hot. In contrast, our Tikka Masala is a Nepalese-style masala sauce and explicitly says “Not mild,” so assuming all tikka masala is gentle would be a mistake. Our garam masala guide also explains why “masala” means a spice mixture rather than a heat rating.

Balti, Karahi, Bhuna, Rogan Josh and Handi have no printed heat category on the current menu. Their names describe dishes, styles or serving traditions, not a dependable chilli scale. Read our Balti, Karahi and Handi guide for the distinctions we can responsibly make.

How do you choose if you are sensitive to chilli?

Begin with a dish explicitly marked mild, then check its ingredients and allergens. Korma may sound reassuring on heat, for example, but our version contains milk, cream and coconut powder and is marked as containing nuts. A heat preference never replaces an allergy conversation.

If you enjoy warmth but are uncertain, describe what you normally order rather than asking for an abstract number. The team can explain the menu as it is being served. We do not promise in this guide that every dish can be altered: feasibility depends on the preparation and the kitchen. Our ordering guide gives a simple route through starters, mains, vegetables, rice and breads.

How can you balance a hotter meal?

Contrast helps. Plain boiled basmati rice, pillau rice or an unleavened Roti / Chapati can accompany a strongly flavoured main without introducing another hot element. Raita combines yoghurt with cucumber, tomatoes and herbs, although it is not suitable for anyone avoiding dairy. Choosing one hot dish alongside milder vegetables may also give a shared table more range.

Our bread guide compares the choices. Remember that eating dairy or bread does not make an allergen risk safe, and it does not turn a very hot curry into a mild one. Order to your own comfort and ask before making assumptions.

Common questions about curry heat

What is the hottest curry on your menu?

Vindaloo Lamb or Chicken is the only current main marked “Very hot.” It is described as being cooked in an extra-hot spicy curry sauce.

Is Tikka Masala mild?

Not here. The menu explicitly describes our Tikka Masala Chicken or Lamb as “Not mild.” It is made with tandoori chicken or lamb in a special Nepalese-style masala sauce.

Does “contains nuts” mean a dish is mild?

No. Allergen information and heat are different. Some mild dishes contain nuts, but dishes at other heat levels may too. Tell the team about allergies before ordering.

Can every curry be made milder?

This guide does not promise customisation. Ask the team about a particular dish when ordering; they can give current advice based on how it is prepared.