Top Chef Reveals Indian Dishes to Avoid Ordering

Choosing a dish from an Indian restaurant menu can be a delightful challenge, but not all options are created equal. Chef Sanjay Gour, co-founder of KOKUM in London, shared his insights on dishes that may disappoint, often stemming from kitchens with excessively large menus.

Gour expressed suspicion towards restaurants offering vast selections, stating that no single kitchen can excel at preparing every dish with equal attention and freshness. He noted that extensive menus can indicate that multiple dishes are prepared from pre-made bases, potentially compromising the quality and distinct flavors.

He specifically advises against ordering chicken tikka that appears unnaturally fluorescent red. Instead, he looks for chicken marinated properly, tender, with slightly charred edges from the tandoor, noting that natural spices provide sufficient color.

The chef also cautioned against vindaloo dishes advertised as exceptionally hot. Gour believes a well-made vindaloo should possess a balance of acidity, garlic, spice, and depth, allowing the other flavors to be discernible rather than being overwhelmed by extreme heat.

When it comes to biryani, Gour suggests avoiding those that appear to be a simple mixture of curry and rice. A proper biryani, in his view, involves slow cooking with meat or vegetables, rice, and spices that meld together, releasing a distinct fragrance upon opening and maintaining separate grains.

Naan bread, according to Gour, should show signs of tandoor cooking, such as bubbles, blistering, and slightly crisp edges, alongside a soft center. Pale, flat, and uniform naan might indicate it was not freshly prepared.

Chaat, a dish known for its contrasting textures and flavors, is also identified as a dish best enjoyed immediately after preparation. Gour explained that the crisp elements can become soggy when sealed in a delivery container for an extended period, altering the intended experience.

Fried starters like onion bhajis should be hot, crisp, and light. If they taste heavy, oily, or soft, it suggests they were not freshly fried.

Gour also expressed wariness about curries where customers can choose from multiple protein options (chicken, lamb, prawns, vegetables) for the same sauce base. He suggests this might indicate a pre-made sauce to which different proteins are added, rather than a sauce developed with a specific ingredient in mind.

Finally, Gour advised questioning unusually cheap lamb curries. As lamb is an expensive ingredient, a very low price might suggest a lower-quality cut, a small portion, or the use of frozen or imported meat, which could impact the overall flavor and quality of the dish.