Walk into any Indian restaurant and three names jump off the curry list: korma, madras and vindaloo. They look alike on paper, yet they sit at opposite ends of the heat scale and come from very different corners of history. If you are hunting for the right Indian curry in Amsterdam, this guide explains what sets each one apart, how hot they really are, and which one suits your table.
At Shah Jahan, our kitchen in the Jordaan cooks all three with chicken, lamb, fish or prawns, and every curry is served with rice. Here is how to choose.
Korma vs Madras vs Vindaloo: the quick answer
Korma is the mildest and creamiest. Madras is hot, tangy and rich. Vindaloo is the hottest of the three, with a bold, sharp kick.
| Korma | Madras | Vindaloo | |
| Heat | Mild | Hot | Very hot |
| How we cook it | Creamy sauce with coconut, almonds, a little sugar and raisins | Stewed with lemon in a thick sauce | Stewed with potato in a thick sauce |
| Roots | Mughal royal kitchens | Named after Madras (now Chennai), shaped by British curry houses | Portuguese Goa |
| On our menu with | Chicken, lamb, fish, king prawns, vegetables | Chicken, lamb, fish, shrimp, king prawns | Chicken, lamb, fish, shrimp, king prawns |
| Best for | First timers, children, spice-shy guests | Heat lovers who still want flavour | True chilli fans |
Korma: the mild and creamy classic
The word korma comes from Urdu and means to braise. A traditional korma is meat or vegetables braised slowly with yoghurt, stock and spices until the sauce turns thick and silky. It grew up in the court kitchens of the Mughal emperors, where cooks enriched the dish with almonds, garlic and yoghurt.
There is a lovely story behind it too. A white korma is said to have been served to Emperor Shah Jahan and his guests at the opening of the Taj Mahal, the same emperor our restaurant shares its name with.
How we make korma at Shah Jahan
Our korma (you will see it spelled kurma on our menu) is stewed in a creamy sauce with coconut, almonds, a little sugar and raisins. The result is mellow, gently sweet and fragrant rather than hot. Choose chicken, lamb, fish, king prawns or a vegetable kurma.
Order korma if you are new to Indian food, dining with children, or want something soothing to balance a hotter dish on the table.
Madras: hot, tangy and full of flavour
Madras curry takes its name from the city of Madras, known today as Chennai, in the days of the British Raj. Interestingly, the name is not used in Indian cooking itself. It became shorthand for a hot curry, and British restaurateurs later used it as the standard hot option on their curry scale. As early as 1895, the cookery writer Henrietta Hervey described a Madras curry powder in her book on Anglo-Indian cooking.
How we make madras at Shah Jahan
We marinate and grill the chicken first, then stew it with lemon in a thick, rich sauce. The lemon gives madras its tangy edge, and the heat builds steadily without drowning the spices. It is also available with lamb, fish, shrimp or king prawns.
Order madras if you enjoy chilli but still want to taste every layer of the sauce.
Vindaloo: the fiery favourite
Vindaloo has the most surprising backstory of the three. It began as carne de vinha d’alhos, a Portuguese dish of meat in wine and garlic. When Goa became the capital of Portuguese India in 1530, local cooks turned it into vindalho: pork marinated in vinegar and garlic. The Portuguese had also brought chillies to India’s west coast by 1528, and Goan cooks used them generously. In the 19th century, Anglo-Indian cooking adopted vindaloo and it went on to become a curry house legend.
A common myth says the aloo in vindaloo means potato. It does not. The name comes from alhos, the Portuguese word for garlic.
How we make vindaloo at Shah Jahan
Our twist is that we do add potato. Marinated chicken is grilled, then stewed with potato in a thick, fiery sauce. You can also have lamb, fish, shrimp or king prawn vindaloo.
Order vindaloo if you love real heat and want the boldest curry on the menu.
Which curry should you order?
- Not sure what you like: start with korma, then try a spoonful of someone else’s madras.
- Sharing with friends: order one of each and pass them round with naan and rice. It is the easiest way to find your favourite.
- Vegetarian: go for our vegetable kurma, or pair it with chana masala, tarka dal or palak paneer. [CONFIRM WITH CLIENT: can madras and vindaloo be made vegetarian?]
- Want it milder or hotter: just ask our team. Most of our dishes can be adjusted to suit your palate.
What to eat with your curry
- Bread: plain, butter, garlic, cheese or peshwari naan, plus roti and paratha. Peshwari naan, filled with cashew and raisins, is a sweet partner for vindaloo.
- Rice: every curry comes with rice, or upgrade to fragrant jeera rice.
- Something cooling: our raita blends yoghurt with cucumber, tomato and herbs. A mango lassi also calms the heat of a madras or vindaloo.
- Beer: Indian lagers Kingfisher and Cobra pair well with spicier curries.
Enjoy Indian curry in the Jordaan
You will find us at Eerste Anjeliersdwarsstraat 18, 1015 NR Amsterdam, in the heart of the Jordaan, the charming canal neighbourhood between Brouwersgracht and Leidsegracht. It is an easy stop after a walk along the Prinsengracht.
- Dine in: call 020 624 01 22 or contact us to book a table.
- Takeaway and delivery: order online through Thuisbezorgd.
- Opening hours: [CONFIRM WITH CLIENT]
- More from our kitchen: Butter chicken in Amsterdam [CONFIRM WITH CLIENT: live URL of the butter chicken blog post]
Frequently asked questions
Which is the mildest Indian curry: korma, madras or vindaloo?
Korma is the mildest. Ours is creamy and gently sweet, made with coconut, almonds and raisins.
Is madras hotter than vindaloo?
No. On the classic curry scale, madras is hot and vindaloo is hotter. If you like heat but want a little restraint, start with madras.
Does vindaloo contain potato?
The name has nothing to do with potato. It comes from the Portuguese word for garlic. That said, many versions include potato, and ours is stewed with potato in a thick sauce.
Is korma sweet?
Lightly. Our korma gets a gentle sweetness from coconut, a little sugar and raisins, balanced by almonds and spices.
Can I get korma, madras or vindaloo as a takeaway in Amsterdam?
Yes. All three are available for takeaway and delivery. Order through Thuisbezorgd or call us on 020 624 01 22.
Do you have a vegetarian korma?
Yes. Our vegetable kurma uses the same creamy coconut and almond sauce as our meat and fish kormas.
Find your favourite curry at Shah Jahan
Mild, hot or very hot, there is an Indian curry in Amsterdam with your name on it. Browse our menu, book a table in the Jordaan, or order a korma, madras and vindaloo to share at home. Tell us how much heat you like and we will take care of the rest.