Mild to Phall: Understanding Spice Levels
Spice should add flavour, not just pain. The goal is to find the level where the chilli lifts the dish instead of drowning it, and that line sits in a different place for everyone. Here is how the heat scale works at Saffron Soho, from the gentlest curry to our hottest, so you can order with confidence.
The Gentle End
If heat is not your thing, you have plenty of choice. Korma is mild and creamy, with no real heat at all. Butter Chicken and Chicken Tikka Masala are rounded and warming rather than spicy. Pasanda is rich, made with cream and nuts, and easy on the palate.
These are not lesser curries. They are some of the most popular dishes we serve, and they prove that a great curry does not need to be hot to be memorable.
The Comfortable Middle
Most curries live here, and most people are happiest in this range. Bhuna, Dopiaza, Rogan and Karai are medium: well spiced, full of flavour, with warmth rather than fire. A Madras nudges things up, fairly hot and strongly spiced, but still very much enjoyable.
This is the sweet spot for the majority of diners. There is enough chilli to feel it, never so much that it takes over the meal.
The Hot End
Now we are into serious territory. Vindaloo is very hot, cooked with potato, a proper challenge. Jalfrezi and Pathia bring real heat with freshness and tang. The Naga Chicken is stir-fried with fierce green chillies, shallots and lemongrass.
And then there is the Phall, cooked with extreme spice. It is the hottest thing we make, and we mean it. Order it because you genuinely love heat, not just to prove a point.
Finding Your Level
Every dish can be cooked to your taste, so the honest advice is to start a notch below where you think you sit and adjust next time. It is far better to enjoy a medium than to suffer through a vindaloo you cannot taste.
Tell us how you like it and we will cook it that way. A cold lager, a mango lassi or plain rice and raita on the side all help tame the heat if you have been ambitious. There is no wrong answer, only the level that is right for you.
Come and Eat With Us
We serve the full menu straight through from midday, late into the night: until midnight, every night.
You will find us at 63 Old Compton Street, W1D 6HT, two minutes from the West End and close to Leicester Square and Tottenham Court Road.
Book a table online or call us on 020 3941 9935.
Frequently asked questions
What is the mildest curry on the menu?
Korma is the mildest, cooked in a creamy coconut and almond sauce with no real heat. Butter Chicken, Chicken Tikka Masala and Pasanda are also gentle, rich and warming rather than spicy, so they are ideal if you prefer little or no chilli.
What is the hottest Indian curry you serve?
The Phall is our hottest dish, cooked with extreme spice. Vindaloo and Naga Chicken are also very hot. Order these only if you genuinely love intense heat, as they are seriously fiery.
Can you make a curry milder or spicier for me?
Yes. Every dish can be cooked to your taste, so just tell us how you like it when you order and we will adjust the spice level up or down to suit you.
What helps cool down a curry that is too hot?
A cold lager, a mango lassi, or plain rice and raita on the side all help tame the heat. Dairy and starch calm chilli far better than water does.
