Can confirm. As someone who has a high spice tolerance, when I order spicy, I tell them to not hold back, and sometimes they still do, thinking I can’t handle it. But when I went to England, that request was a whole other realm of pain. No regrets, I asked for it, I cried my tears, and teared my crungus, but man, I was not expecting it.
It must be made differently across the pond. I’ve felt like I was gonna bleed from my eyeballs once or twice from Indian food. Way hotter than any Mexican food I’ve ever had and I’m in an area with a lot of first generation immigrants cooking…
Lived in Southern China for a while. I’ve also had plenty of authentic thai, Indian, central American. The dal bhat my sister made after living in Nepal was a burning I will never forget. Ever.
To give a more specific answer, Dahl is often cooked with whole chillis in, then may use more chilis in the temper (if it uses one). My recipe calls for 6 whole green chillis in the lentils, then 3 more dried chillis in the temper. I have never used more than two and two and it’s still arse-tinglingly hot.
I think you guys get different Indian food than we do. I’ve had stuff that would peel paint off a car.
Can confirm. As someone who has a high spice tolerance, when I order spicy, I tell them to not hold back, and sometimes they still do, thinking I can’t handle it. But when I went to England, that request was a whole other realm of pain. No regrets, I asked for it, I cried my tears, and teared my crungus, but man, I was not expecting it.
Same.
It must be made differently across the pond. I’ve felt like I was gonna bleed from my eyeballs once or twice from Indian food. Way hotter than any Mexican food I’ve ever had and I’m in an area with a lot of first generation immigrants cooking…
Lived in Southern China for a while. I’ve also had plenty of authentic thai, Indian, central American. The dal bhat my sister made after living in Nepal was a burning I will never forget. Ever.
If I got it right, how can dal and rice be spicy?
You use spices
Fair enough, chef
O7
To give a more specific answer, Dahl is often cooked with whole chillis in, then may use more chilis in the temper (if it uses one). My recipe calls for 6 whole green chillis in the lentils, then 3 more dried chillis in the temper. I have never used more than two and two and it’s still arse-tinglingly hot.
I’ve never had a spicy Indian dish in my life in Australia. I usually go with Szechuan food if I want something spicy from a shop.
South Indian food is quite spicy. Most typically the Indian food you find in different place is Northern Indian. I recommend trying to find some!