Which rich preparation style should be avoided when selecting a curry in a restaurant setting?
Answer
Korma
Navigating restaurant menus requires prioritizing cooking methods that minimize hidden fats and creams. When choosing a curry, items described with terms like *korma*, *bhuna*, *tikka masala*, or anything labeled *malai* (cream-based) should generally be avoided. These dishes are typically heavy, high in saturated fat and overall calories due to the addition of cream, coconut milk, or excessive oil used in the gravy base. Superior choices are those that are grilled, tandoori, or based on simpler tomato/onion foundations, such as asking for a preparation similar to a plain *dal tadka* or focusing on grilled proteins.
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