Unfortunately, you never know what you're going to get until you start to eat it.I love a curry...... but curry is not created equal.
Now, this is just my jurisdictional experience... but..... I find hot curries in Scotland hotter than those in England. I always wondered how on earth there were so many below the border folks able to rattle a Vindaloo/Phal without any sweat.... until I tried one in England, and I was genuinely gutted at how "mild" it was. Now don't get me wrong, it had me sweating..... but I polished it off no bother. Up here I need 2 goes at a proper Phal to finish it and I wouldn't even say I'm enjoying it that much.
Up here, the hottest I tend to enjoy is a Madras. Even then it varies by Curry house to Curry house for me as some are proper hot, and some are palatable. When eating out I tend to save myself from the sweats and just go for a South Indian Garlic Chilli Chicken (probably my favourite now).
For a proper experience though, head on into your local takeaway and ask them if they will do a curry pizza for you, or a Calzone. Been doing them up here since the early 2000s (locally to me) yet I'm always surprised to find that folks haven't even considered this (from Glasgow and the surrounding areas, unsure about south of the border).
My mate in Birmingham follows one or two chefs as they move from one restaurant to another, and is always going on about how great their curries are...hot but flavourful, fresh herbs/chillis, etc. But then goes and orders fish masala!!!
German curry houses are about the mildest I've ever eaten in - I've never seen a Phal offered, and even their Vindaloo is like a Madras.
Even the two most local ones to me are completely different in heat/spice levels for the same thing, so I just stick to the one I like best.
Doesn't that make a mess of the deep fat fryer?A great starting point is a South Indian Garlic Chilli Chicken Pizza/Calzone. It just ticks so many of my favourites boxes in one sitting. My eyes glass over like a shark with the first bite.