“Curry” sounds like a single dish. In truth it is a whole world. Behind the word lies an endless variety of sauces, spices and preparations, ranging from mild and creamy to bold and fiery. Anyone eating Indian food in Bern therefore often faces the same question: what should I order? This guide introduces you to the most popular Indian curries, explains how they taste and helps you find the right one for your evening.

What Makes a Curry a Curry

Before we get to the individual dishes, it is worth looking at the basic principle. A curry lives from its sauce. This is built on a base of onions, garlic, ginger and tomatoes, joined by a carefully balanced blend of spices such as cumin, coriander, turmeric, cardamom and garam masala. Whether cream, yoghurt, cashews or coconut milk are added at the end decides the character of the dish. These building blocks explain why two curries can taste so different even though both come from the same cuisine.

The Mild Classics for Getting Started

If you prefer things gentle or are eating Indian food for the first time, these curries are a good place to begin.

Butter Chicken

Probably the best-known Indian dish in the West, and for good reason. Tender pieces of chicken rest in a velvety tomato and cream sauce that tastes slightly sweet and stays pleasantly mild. Butter Chicken is the favourite of everyone who likes things creamy and uncomplicated. With a fresh naan for dipping, it becomes a rounded, comforting meal.

Korma

Even milder and richly regal. A korma owes its creaminess to a sauce of cashews, cream and fine spices. There are kormas with chicken, lamb or fully vegetarian with vegetables and paneer. If you shy away from strong heat and still want depth of flavour, this is exactly right for you.

Palak Paneer

The vegetarian star. Home-made paneer, a mild Indian fresh cheese, bathes in a fine spinach sauce with garlic and spices. Nourishing, comforting and a wonderful example of how rich meat-free Indian cuisine can be. You will find more of this in our article on vegetarian Indian classics.

The Bold Curries for More Spice

Do you like things more aromatic and don’t mind a little heat? Then these dishes are made for you.

Tikka Masala

An intriguing case, because Tikka Masala is strictly speaking not an Indian dish at all. It was created in Britain, when Indian cooks adapted their recipes to Western tastes. Today it still appears on almost every menu. Grilled, marinated pieces rest in a savoury tomato and onion sauce that tastes stronger than Butter Chicken while remaining approachable. On our menu you will find it among other things as Paneer Tikka Masala for the vegetarian version.

Rogan Josh

A classic from northern India with a deep red, aromatic sauce. Rogan Josh is traditionally made with lamb and tastes hearty, spiced and warming without overwhelming the palate. A curry for anyone looking for a full, satisfying flavour.

Vindaloo

For the brave. Vindaloo is known for its fiery heat and its tangy note. This dish, too, has a surprising origin, as it goes back to the Portuguese who once brought it to India by way of Goa. If you love heat, you will find a real kick here. Simply tell our team how fiery you would like it and we will adjust it for you.

Regional Richness: Why Indian Curries Are So Varied

The fact that a mild Butter Chicken and a fiery Vindaloo come from the same cuisine has a historical reason. For more than 600 years the Muslim Mughal rulers shaped the cooking of the subcontinent. Their rich tradition, refined with cream and nuts, blended with the vegetarian-leaning Hindu cuisine. Later, Portuguese and British influences added further facets. What we know today as Indian cuisine is therefore the result of centuries of exchange. How Indian and Pakistani cuisine grew out of this is something you can read in our article on Indian versus Pakistani food.

How to Find Your Curry

To make the choice easier, here is a little orientation:

• You like it mild and creamy: Butter Chicken, Korma or Palak Paneer.
• You want bold spice: Tikka Masala or Rogan Josh.
• You love heat: Vindaloo, gladly at your preferred strength.
• You eat vegetarian or vegan: Palak Paneer, Navrattan Korma or a vegetable curry, the choice is wide.
• You are a larger group at the table: Order several curries for the middle and share. That way everyone tries more and discovers something new.

A tip from experience: a good curry needs the right company. Fresh naan from the tandoor for dipping, rice to soak up the sauce and a cooling raita to balance out bold dishes. Only together does the meal feel complete.

India4U: Your Indian Curries in the Heart of Bern

At India4U we have been cooking authentic Indian and Pakistani cuisine at Belpstrasse 11 in Bern since 2008. Our sauces are made fresh and by hand, from real spices and with the patience a good curry demands. Whether mild or fiery, with meat or fully plant-based, you will find the whole range with us. Our offering is halal-certified, which matters to many of our guests. That this approach resonates is shown by the trust of our guests: more than 700 reviews with an average of 4.3 stars.

You can reach us on foot in just a few minutes from Bern railway station. At lunchtime, in the evening and on Sundays too, our doors are open. On busy evenings we recommend a short reservation in advance.

Take a look at our menu and discover your favourite curry. If you would like to enjoy it on site, secure your table right away through our booking. And if you are still unsure which dish is the right one, the best place to start is our guide to eating Indian food in Bern.

We look forward to cooking for you.