Curry
What it really means
British-Indian curry is one of the UK's favourite meals — "going for a curry" is a normal social event. Chicken tikka masala is often called a national dish. Curry houses usually label spice levels from mild (korma) to hot (vindaloo).
Context, tips & common mistakes
Curry is as British as it is South Asian at this point — 'going for a curry' or 'going for an Indian' is a standard group night out, and dishes like chicken tikka masala and the balti were substantially invented in Britain, so do not expect the food of Delhi or Dhaka (most 'Indian' restaurants are actually Bangladeshi- or Pakistani-run, a nice conversation starter with staff). Menus follow a shared national template, mild to hot: korma, then tikka masala and balti territory, then madras, then vindaloo as the traditional machismo test.
The rituals: poppadoms and pickle tray to start, naans and rices ordered for the table and shared, and in some smaller curry houses BYOB with your own beer. Famous curry streets — Manchester's Curry Mile, Birmingham's Balti Triangle, London's Brick Lane — are experiences as much as meals.