Ross said:
Bonzo Dog can you describe the taste? I'm interested in trying some curry and indian cooking, but hesitate because I'm not sure I can deal with the spices.
Some task there Ross! How to describe the taste of a whole sub continents cooking? This guide to Indian. regional cooking may help. It does though omit Pakistan and Bangladesh, both significant contributors to UK currys.
http://www.enfieldfoods.com/india.html
Where do I start, from mild creamy slightly spiced taste of a Korma maybe, through coconut based dishes, garlic, ginger, onion, corriander, cumin, cardomen; all can figure, or not as the case may be. Some eat with rice, some with roti, nann and chapatti (all flatbreads) Chillies figure in some dishes, lots of chillies in a few. It is a misconception that all Indian food is hot. Savoury underpins it.
In a good cook to order place, either the menu will give you a guide to the spice content, or the waiter will advise and tailor your dish to your tastes.
So Ross nothing ventured nothing gained. You could try North Olmstead, there is the Flavors of India recently known as Kashmir Palace. Know nothing about it just found it on Google. Maybe there is somewhere nearer to you.
Cooking at home? Madur Jaffery is worth checking out. She has many splendid recipe books.