Where are the best indian restaurants near chesterfield. We offer a web based directory of Indian curry restaurants and takeaway curry restaurants near chesterfield in Derbyshire.
near-chesterfield-derbyshire.com offers a web based centre for all the local curry houses near Chesterfield in Derbyshire to advertise their Indian restaurant business and menus and for us the customers to review them – the review forms are at the bottom of this page. Where is the best curry house near chesterfield? Where is the best curry takeaway near chesterfield? Does it depend on the day you takeaway, is the food the same?
You can Google “who does the best curry in chesterfield” by the time you’ve sifted through all the information either the curry houses have closed or you mates have left you! And it’s all personal anyway. I’ve eaten in places that have been recommended and couldn’t understand what all the fuss was about. I tried a fish curry the other day and a friend said “how disgusting” I thought it was lovely. I also like a fiery hot curry where as my wife doesn’t - it's down to personal taste.
The Indian Restaurants near Chesterfield advertised above are organised on a first come first to the top basis and do not reflect any particular order. near-chesterfield-derbyshire.com is a web site offering space for curry houses near chesterfield and takeaways to advertise their services in one place, we can’t unfortunately help with bookings. Click on the links below for booking advice – Hope you enjoy your meal.
A bit of Curry knowledge - Indian Restaurants near Chesterfield
The word curry comes from the Tamil word ‘kari’, meaning ‘spiced sauce’. The term 'curry' itself isn’t really used in India, but it was adopted by the British to categorise a number of different Indian soup or stew dishes, nearly always containing onions, garlic, ginger, turmeric, chilli and vegetable oil.
I love spicy food from all countries. The best curry I have ever eaten abroad has to be in Sri-Lanka - Ayo Bowan (Hello in Sri Lankan). The restaurant we went to wasn’t quite open to the public as they didn’t have a license; they were opening in a week. It was my birthday and our guide and my wife arranged it as a surprise – and it was. We took 2 bottles of Brandy (Arrack) because that’s what they do there. The meal was awesome, homemade by the girls in the kitchen and plenty of it. I remember tasting all the vegetables in the curry and then the burn came! If it ever got too hot there were slivers of coconut on the table to eat which instantly took away the burn and we ate like this all night.
I remember at one stage a Water Monitor Lizard (about a meter long) walked through the restaurant it was an amazing experience and an amazing curry to be cooked just for our group by the locals – we were very lucky. We were told that we weren’t allowed to pay them anything as they weren’t licensed, so I lost a few notes under my plate!!
Curry house terminology
Indian Restaurants near Chesterfield and the rest of the UK have taken on a number of Indian terms to identify popular dishes. Although the names may be derived from traditional dishes, often the recipes are not. The following are representative:
Baltis - A style of curry thought to have been developed in Birmingham.
Bhuna - medium, thick sauce, some vegetables.
Biryani - Spiced rice and meat cooked together and usually served with vegetable curry sauce.
Curry - The most common name for a meat dish (most often chicken or lamb) with a medium-spicy, brown, gravy-like sauce.
Dansak - In the curry house, it may be made with either lamb or chicken and frequently contains pineapple, though this is not original. Derived from a Parsi dish of mutton cooked with lentils and vegetables.
Dopiaza - medium curry the word means "double onion" referring to the boiled and fried onions used as its primary ingredient.
Jalfrezi - onion, green chili and a thick sauce. (My favourite)
Kofta - refers to dishes containing meatballs (frequently lamb), or vegetable substitutes (most often ground nuts).
Korma - mild, yellow in colour, with almond and coconut powder.
Madras - The standard hot, slightly sour curry at the Indian restaurant.
Pasanda - A mild curry sauce made with cream, coconut milk, and almonds or cashews, served with lamb, chicken, or king prawns. The name is derived from a Mughlai dish of lamb strips beaten to make them tender.
Naga curry - relatively new extremely hot dish with unique savoury taste made with the highly aromatic Naga Morich or Bhut Jolokia chili pepper.
Pathia - a hot curry, generally similar to”Madras", with the addition of lemon juice and tomato purée.
Phaal - The hottest curry the restaurants can make. There is nothing like it in India — it is purely invented for the dare devil brits who feel they need a challenge after all the beer!!
Rogan Josh - a medium-spicy curry, usually of lamb, with a deep red sauce containing tomatoes and paprika. It is derived from a Kashmiri dish of the same name.
Sambar- medium heat, sour curry made with lentils and tamarind.
Tandoori - The tandoor was introduced into Britain in the 1960s and tandoori and tikka chicken became popular dishes
Vindaloo- this is generally regarded as the classic hot restaurant curry.
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Indian restaurants near Chesterfield
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