Let’s face it: when Brits and Indian cuisine collide, the result is nothing short of culinary magic — or a spicy culture clash with a dash of extra ketchup. But seriously, how do British tastes influence the menu of Indian restaurants in the UK? The answer is as layered as a well-cooked biryani.
From the invention of the beloved chicken tikka masala (which, spoiler alert, doesn’t exist in India) to the increasing demand for vegan-friendly curries, the British palate has played a major role in reshaping what Indian food looks — and tastes — like across the UK.
Let’s dig in, shall we?
The Great Curry Crossover: A Quick History
Indian cuisine landed on British shores as early as the 18th century, but it was post-World War II immigration that truly brought Indian flavours to British dinner tables. Over time, these dishes adapted to local tastes.
“Chicken tikka masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences,” — Robin Cook, former UK Foreign Secretary
That adaptation is the heart of this story.
Chicken Tikka Masala – The Poster Child of Fusion
Let’s start with the most iconic example. While chicken tikka is authentically Indian, the creamy tomato-based sauce? Not so much.
Created in the UK in the 1970s
Made to suit the British preference for creamy, mild curries
Now found on nearly every Indian restaurant menu from London to Leeds
If you’re looking for a modern spin on classics like these, The Spice Basingstoke serves up tikka masala that hits the spot while staying true to its British-Indian roots.
The British Palate: What Do We Really Want?
When Indian chefs consider British food preferences, they often adjust the following:
Spice Level: Brits often prefer milder curries, prompting restaurants to offer various spice levels.
Texture: Creamy textures win over dry or oily preparations.
Portion Size: Larger servings with sides like naan or chips are now standard.
Sauce-based Curries: These dominate menus to cater to the British love of gravy-style dishes.
Case Study: The Spice Basingstoke – Adapting the Menu for British Diners
In the heart of Hampshire, The Spice Basingstoke has become a local favorite not just because of its rich flavors but because of how well it understands local preferences.
Their menu includes:
Balti chicken (a Birmingham-born creation)
Vegetable korma with cashew and coconut (sweet and mild — a crowd-pleaser)
Lamb rogan josh served with options for extra spice
Chilli paneer for adventurous diners
Their secret? Asking for direct customer feedback and regularly testing new fusion items that balance authentic spice with local flavor.
British Tweaks to Traditional Indian Dishes
Let’s see some direct modifications British diners have inspired:
Extra Cream, Less Heat: Korma and masala sauces have become creamier over the decades
Less Bone, More Boneless: Boneless meat dishes became the norm
More Sides: Chips, onion rings, and even coleslaw have made their way into Indian takeaways
“Our top sellers aren’t always what we grew up eating — they’re what our customers ask for. Sometimes it’s a mix of tikka with fries and garlic naan — and we’re okay with that!” — Ali Rahman, Manager at a Birmingham-based curry house
The Vegan and Health-Conscious Wave
With the UK being one of the fastest-growing vegan markets in Europe, Indian restaurants have smartly pivoted:
Dishes like chana masala, baingan bharta, and tadka dal are now promoted as plant-based power bowls
Low-oil cooking methods are highlighted
Gluten-free rotis and rice options are standard
This makes Indian restaurants not just adaptable, but ahead of the curve when it comes to modern diets.
Bullet Points: Why Indian Menus Adapt So Well
Indian cuisine is inherently diverse and flexible
British diners love customization (spice level, protein type, sauce style)
Restaurants want to stay competitive with global food trends
High demand for delivery and takeaway encourages new menu items and combos
Pro Tips: Ordering Indian the British Way (Without Losing Authenticity)
Pro Tip #1: Ask for “authentic spice level” if you like it hot – most restaurants will oblige
Pro Tip #2: Mix classics with lesser-known dishes — pair butter chicken with a side of aloo gobi
Pro Tip #3: Go for regional specials – try Goan, Punjabi, or South Indian dishes that are less influenced
Pro Tip #4: Don’t be shy — ask about what’s been modified and what’s true to the roots
Trends and Stats: What the Data Says
According to a 2024 report by OpenTable UK:
Over 65% of British diners prefer “mild” or “medium” curries
Chicken tikka masala, korma, and jalfrezi are consistently in the top 5
Vegan orders in Indian restaurants rose by 28% in the last two years
Even Deliveroo reports that Indian food remains in the top 3 most ordered cuisines in the UK.
In the End, It’s All About the Blend
Indian food in the UK is not a one-way cultural exchange — it’s a beautiful blend. Restaurants are preserving heritage while experimenting with new flavors that resonate with British diners.
The result? Menus that feel like home, whether you’re in Delhi or Derby.
And for the perfect example of this harmony, The Spice Basingstoke continues to balance authenticity and adaptation, one dish at a time.
FAQs
Why is chicken tikka masala called a British national dish?
Because it was created in the UK and reflects how Indian cuisine adapted to British tastes — it’s now a staple across the country.
Are Indian curries in the UK authentic?
Many are fusion versions tailored to local preferences, but restaurants also offer traditional options on request.
What’s the most popular Indian dish in the UK?
Chicken tikka masala, korma, and jalfrezi top the list.
Do Indian restaurants in the UK offer vegan options?
Yes! Many offer vegan and gluten-free curries, snacks, and sides.
Can I get spicy Indian food in the UK?
Absolutely — just ask! Many restaurants adjust spice levels based on your preference.