Comparing Tikka Masala across three restaurants — an honest verdict

I ate Tikka Masala at three different restaurants in the same week to compare. The results were illuminating. The use of ghee varied significantly — only one got it right. The rich and complex profile should be consistent but interpretation differs widely.

Indian cuisine varies enormously by state, religion, and climate. The best version came from a north Indian restaurant abroad, which felt authentic. Kingfisher beer was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Tikka Masala is larger than you'd think.