An Indian takeaway menu can look huge the first time you open one. There are curries with names you may not recognise, several types of bread, more than one kind of rice, and a long list of sides. Ordering without a plan often leads to too much of the same thing, or a meal that feels incomplete.
This guide explains how an Indian takeaway menu is normally arranged, what each section is for, and how to put together a balanced order. It also covers spice levels, portion sizes, dietary points to check, and simple tips that make the food travel better.
How an Indian Takeaway Menu Is Usually Organised
Most menus follow a similar order, even if the dish names differ. Knowing the sections helps you move through the menu quickly.
- Starters or appetisers – small fried or grilled items served before the main meal.
- Main course curries – the gravies, usually grouped by base ingredients.
- Breads – naan, roti, paratha and similar items baked or cooked on a griddle.
- Rice dishes – plain rice, flavoured rice and complete rice meals.
- Sides and accompaniments – yoghurt dishes, salads, chutneys and pickles.
- Desserts and drinks – sweet dishes and beverages such as lassi or tea.
Starters: Light Bites Before the Main Meal
Starters are usually dry, crisp or grilled, and they are meant to be shared. Common options include fried pastry parcels with potato or peas, battered vegetable fritters, spiced potato patties, minced or cubed grilled items, and thin roasted crisps.
A useful rule is one starter between two people. Ordering a starter per person often leaves everyone too full for the main course, especially when breads and rice are also included.
Understanding the Main Course: Curry Bases
The main course is where most confusion happens. Instead of memorising names, learn to recognise the base of the gravy. This tells you how rich, spicy or heavy the dish will be.
Tomato and onion based gravies
These are the most common. They are moderately spiced, slightly tangy and work well with both vegetables and meat. If you are ordering Indian food for the first time, start here.
Creamy and mild gravies
These use cream, yoghurt, cashew paste or coconut. They are rich, low in heat and popular with children and guests who do not eat spicy food. Because they are heavy, one such dish is usually enough for a meal.
Spinach and green gravies
These have an earthy, mild flavour and are usually paired with cubes of soft cheese, potato or meat. They are less oily than creamy gravies but still filling.
Lentil and bean dishes
Slow-cooked lentils, chickpeas and kidney beans form the backbone of many vegetarian orders. They are protein-rich, budget-friendly and reheat well, which makes them good choices for takeaways.
Spicy and tangy gravies
Certain regional styles use vinegar, extra chilli or freshly ground spices. These are noticeably hotter. Order them only if everyone at the table enjoys strong heat, or pair them with a mild dish.
Dry and semi-dry dishes
These have little or no gravy and are cooked with a coating of spices. They travel well and do not leak, but you will need bread or rice to go with them.
Choosing Between Vegetarian and Non-Vegetarian Dishes
Both sections usually offer the same gravy styles, so the choice is mainly about the main ingredient.
- Vegetarian options include paneer, mushrooms, potatoes, mixed vegetables, soya chunks and lentils.
- Non-vegetarian options include chicken, mutton, fish, prawns and egg, available both in gravy and grilled forms.
A common mistake is ordering two dishes with the same gravy and only a different filling. They will taste almost identical. Pick different bases instead.
Breads: The Perfect Partner to a Curry
Bread is used to scoop up the gravy, so it is not an optional extra. The main types are plain flour bread, whole wheat flatbread, layered and pan-fried bread, and stuffed bread with a filling inside.
- Plain flatbreads are light and best if you are also ordering rice.
- Layered and pan-fried breads are heavier and richer, so one per person is usually enough.
- Stuffed breads work almost like a small meal on their own.
Breads are best eaten fresh. If you are collecting the order, ask for them to be packed separately from the gravies so they do not turn soft.
Rice Options and When to Choose Them
Rice balances the richness of curries and soaks up the gravy.
- Plain steamed rice – neutral, light and the safest choice.
- Lightly flavoured rice – cooked with cumin or whole spices for extra aroma.
- Vegetable or meat pulao – a one-pot dish that is mildly spiced.
- Biriyani – a complete layered meal with rice, spices and protein or vegetables.
If you order biriyani, treat it as a main dish. Adding two more curries on top of it usually means leftovers.
Sides and Accompaniments That Complete the Meal
Sides are often ignored, but they are what make an Indian takeaway feel balanced.
- Yoghurt sides such as raita cool the palate and balance spicy dishes.
- Salads made with onion, cucumber and tomato add fresh crunch.
- Chutneys and pickles add tang and heat in small amounts.
- Pappad gives a light, crisp texture before the meal.
- Drinks such as salted lassi or masala tea pair well and help with heat.
One or two sides are enough for a group of three to four people.
Managing Spice Levels
Most takeaways let you choose mild, medium or hot. A few practical points help here.
- Heat builds up over the meal, so a dish that seems fine at first can feel stronger later.
- Ask for the chilli level to be reduced rather than removed entirely, since spice also carries flavour.
- Keep a yoghurt side or a glass of lassi on the table to cool the mouth.
- If you are ordering for a mixed group, always include one mild dish.
How Much to Order: A Simple Portion Guide
- Starters: one shared starter for every two people.
- Main dishes: one curry per person, plus one extra dish for a group of four or more.
- Breads: one bread per person if you are skipping rice, or half that if rice is included.
- Rice: one portion usually serves two people.
- Sides: one yoghurt side and one salad for every three to four people.
Building a Balanced Order Step by Step
- Count how many people are eating and how hungry they are.
- Choose one or two starters to share.
- Pick main dishes with different gravy bases, not just different fillings.
- Include at least one vegetarian dish, even in a non-vegetarian order.
- Add breads and rice in the right proportion.
- Add one cooling side and one fresh side.
- Confirm the spice level for each dish.
- Mention any allergy or dietary request clearly while ordering.
Dietary Needs and Allergens to Check
Indian cooking uses several ingredients that people may need to avoid.
- Nuts – cashew and almond pastes are common in creamy gravies.
- Dairy – cream, butter, yoghurt and paneer appear in many dishes.
- Gluten – wheat is used in most breads and in some thickeners.
- Shellfish – prawn dishes are often cooked in the same kitchen area.
If you follow a vegetarian diet strictly, or avoid onion and garlic, state this clearly when ordering. Many kitchens can adjust a dish on request.
Tips for a Better Takeaway Experience
- Order slightly before peak hours so the kitchen is not rushed.
- Ask for gravies, chutneys and onions to be packed separately.
- Request extra lemon wedges and green chillies on the side if you like.
- Reheat gravies gently on the stove and rice thoroughly before eating.
- Store leftovers in the refrigerator and consume them within a day or two.
Common Ordering Mistakes to Avoid
- Ordering several creamy dishes that taste the same.
- Under-ordering bread and then running short of gravy-soppers.
- Forgetting that biriyani already includes rice.
- Skipping sides altogether and finding the meal too heavy.
- Choosing only hot dishes for a group with mixed preferences.
Conclusion
Choosing an Indian takeaway is easier once you stop looking at dish names and start looking at gravy bases, textures and heat levels. Build your order in layers: a shared starter, two or three mains with different gravies, a mix of bread and rice, and one or two cooling sides. Check the spice level, mention any dietary needs clearly, and order portions according to the number of people at the table.
With a little planning, every order can be balanced, satisfying and free of wasteful leftovers.