I don’t know. What looks do you get and from whom? I might give you a puzzled look because that seems like an odd way to order tandoori chicken. Why would you say that anyway?
Indian restaurant menus in my experience will generally list things like “goat curry,” “fish curry,” “chicken curry,” and “tandoori chicken.” They don’t list tandoori chicken as a type of curry. But maybe the restaurants in your area do that.
I’ve had that phrase kicking around the back of my head for years, and damned if you didn’t beat me to it here in this thread. 
Yeah, I’m a little curious about that myself. Tandoori chicken wouldn’t be thought of as curry here (Chicago area), either. I can’t see any situation where this would come up, though. Like, nobody would ever ask me, “Would you like some curry?” upon entering an Indian restaurant. But, if they did, if I answered “no thanks, but I am interested in some tandoori chicken” nobody would bat an eye there, either, as that’s not something under the general category of “curry.” I’m really curious as to the set-up here.
I bet I get even crazier looks when I say that at the library.
I LOVE Thai curries. Our local place makes a couple of them that are amazing. Adjustable heat levels, so we order them “Thai hot.”
Point taken, but I argue that rice is the only thing that will properly sop up the delicious delicious gravy.
Flat breads (or the potato sometimes cooked in the pot) aren’t absorbent enough. The sauce rolls off and you are put in the uncomfortable position of needing to put your face in the bowl the lick out the last drops.
The sauce rolls off? You soak the bread in the sauce as you grab the solid parts. Once the solid bits are gone, you use bread to wipe the plate until all the sauce is gone.
Indians at home have a meal with either rice or bread, never both. Some ethnicities prefer rice more, some prefer bread more. They both go just perfectly with curries and taste great either way. If you aren’t able to handle curry with roti, you’re doing something wrong.
I usually have it with naan, poori, or a paratha. No, they do NOT absorb enough sauce for me.
You rarely see roti in NYC Indian restaurants…much more likely to find it in a West Indian joint in Brooklyn, where most West Indians live. Or a London Indian restaurant, I’ve had a lot of roti there.
Naan works at least as well as puri (luchi) or roti (chapati). In fact, naan works even better because it has the fluffy, spongy interior that chapati doesn’t have. You’re doing something wrong.
Yeah, just keep flaunting your superior bread skills in my face.
All your bread belong to us
I once had a long drive ahead of me with some leftover spicy curry and nothing to eat it with. I stopped at Bojangles, got a biscuit, and had some fine damn cuisine.
See, I go to a lot of Indian type events, and I find puri and naan just WAYYYYY too much bread for me or too heavy for me (in the case of puri) for sopping up sauce. Roti/chapati is about right for my tastes…but, then again, I’m not Indian. Just tear off a bit in your right hand and use it to scoop up your food.
It depends on what you mean by “scoop.” Using proper Indian form, you don’t scoop from below like you’re using a spoon, you use the piece of bread in a pincer motion from above.
That’s it.
I am inviting you over for my fantastic Masala Ghosht, and Murgh Masala, and baked lamb pilaf, and cauliflower with chickpeas, and braised cabbage with black mustard seeds, and cucumber-tomato raita, and hot onion relish, and I am ONLY SERVING BASMATI RICE, and when you walk in the door I am going to hit you over the head with four different kinds of Indian bread.
No, you misunderstand - it’s not *listed *as a curry, but almost everyone I know *considers *curry=spicy Indian (or Malay) food, so to them (not me & not the restaurant owners), I’ve basically said “I don’t want curry, so let me order curry”. This would be at the end of everyone else ordering curry, not out of the blue. Note that amongst your vindaloos and chicken tikka masalas, popular dishes here include “Durban curry” and “Malay curry”.
Yes, and it’s worth noting that for us brits, ‘going for a curry’ only ever applies to food from the Indian subcontinent (we don’t tend to distinguish between Pakistani, Indian, Bangladeshi, mainly because we don’t have a clue what the difference is).
If we were going to a Thai, Malaysian, Chinese or any other Asian restaurant, we wouldn’t say ‘going for a curry’, we would say the country name as above.
Indian restaurants in my UK experience don’t list ‘curry’ at all - they name the type of dish (eg Jalfrezi, tikka masala, bhuna etc).
Curry is just a generic.
I quite recently learned how to make curry Jamaican-style. The powder mixture is particularly heavy on allspice – they seem to love that stuff in Jamaica. Curry this way, delicious but as you say, not madly hot.
So, curry on carrion?