Curries to your heat

Nine curries, from the mild ones people have loved since 1970 to the ones that make the Friday night regulars sweat. The base sauces are made every afternoon from onions slow-cooked for two hours, tomato and Shahid's spice mix ground on Tuesdays; each curry is finished in a karahi when you order it, to the heat you asked for.

The heat scale is one to five chillies, and the curry builder on this website shows it as a meter. A korma, a pasanda or a tikka masala sits at one or two and will not go higher, because a five-chilli korma is a madras with cream in it. Bhuna, balti, dhansak and rogan josh range from two to four; jalfrezi and madras from three to five; a vindaloo starts at four. Ask for a three and you get a three every time: Shahid weighs the chilli.

Chicken is breast, marinated overnight and cooked on the tandoor first. Lamb is leg, slow-cooked in the afternoon until it gives. King prawns are large and shelled; paneer is made for us in Cardiff; the vegetable curry is whatever is in season with potato and peas. Every line on the menu carries its allergen codes.

What you get

• Nine curries, korma to vindaloo
• Chicken, lamb, king prawn, paneer or vegetable
• One to five chillies, cooked to the one you pick
• Base sauces made fresh every afternoon
• Allergen codes on every line
• Built on the website with the price before you ring

What it costs

Chicken curries from £9.50, lamb £1.50 more, king prawn £3.50 more, vegetable £1.50 less. Pilau rice £3.25, garlic naan £3.10. The menu has every price with its allergen codes; the curry builder works out a curry, rice and naan to your heat.