Help ! I've been invited to an Indian restaurant

budgetflyer

As mentioned Korma and Pasanda are pretty creamy. If you dont like cream ask for a Bhuna ,Rogan Josh or if you like onions a Dupiaza is nice. You can ask for it to be milder, in which case they may "cool" it with some coconut.Naan bread or chapati (thin) are used to soak up the gravy. you tear bits off and use your hands to dip in. The meat,chicken or veg,rice -use a fork.

Side note- Years ago, saving for our first trip to Florida, I took on a part time evening job delivering "Indians"
(Most Indian restuarants in Edinburgh are in fact Bangladeshie,the cooking style is different IMO from "Indians" in Glasgow for instance ,mostly owned by Pakistanis)
Anyway, I had the opportunity (privilage) to taste the "staff" curry. This consisted of spring chickens chopped,bones and all into a pot of curry stew,green in colour and left to simmer all night. The taste-incredible- but apparently they didn't think it comercially viable to sell to the public.