[Broncho]

How hot do you go?

My favourite cuisine and I think from what I've read similar for others on here.

I went through a phase of the hotter the better and would regularly order a phall, excruciating at times but the spice is very very addictive, to me anyway.

Anyway a very good friend of mine owns the local Indian and since he's started making me curries with heat but far more complex flavours I haven't looked back.

Such amazing food.

One of my neighbours is a surgeon but still prides himself as being as good a chef as he is with a scalpel, his wife also makes the most unbelievable food, surprisingly some of the best dishes are the ones with very little heat!

I'll be honest though I do like the heat.

Anybody else?

[Archer-s]

I’ve learnt my lesson the hard way, once on a date, order something that sounds like it would be nice, waiter asks, are you sure? It’s very hot?

It’s like he questioned my manhood, I mean how bad could it be,,,,,,a few buckets of sweat later I gave in, lmao

I go through stages, but as you say the tastes when they use real fresh ingridients is the best, not how hot it is

[225]

Normally Madras level heat. I do like some spice and occasionally go hotter but then you do lose flavour to the heat as you say.

I have tried the hot wing challenge here
http://www.reddogsaloon.co.uk/wall-of-fame

and failed.

You need to just scoff them down(Wearing gloves provided) then endure the pain.

Chicken wings with pure capsicum oil..

[Broncho]

I'm sure R0bbo is a bit of a connoisseur?

[Daftasabrush]

Jalfrezi is my norm, I love the flavour and find heat can add to it.

It's very easy to make a hot curry. It's not easy to make a curry that's deep with flavour, regardless of heat. We make a korma (another Anjum Anand recipe) which is phenomenal. I don't like korma, it's bland, too sweet, boring. This one however is a bit of a faff to make but tastes amazing. Zero chilli innit though.

[Broncho]

Originally Posted by Daftasabrush

Jalfrezi is my norm, I love the flavour and find heat can add to it.

It's very easy to make a hot curry. It's not easy to make a curry that's deep with flavour, regardless of heat. We make a korma (another Anjum Anand recipe) which is phenomenal. I don't like korma, it's bland, too sweet, boring. This one however is a bit of a faff to make but tastes amazing. Zero chilli innit though.

Where does the balance lie, the ones my mate has been making are hot, probably too hot for most but the flavour is incredible, I usually go lamb as the meat has the most flavour IMO.

[TouringPleb]

Can't say how hot I go but I work with an Indian guy and he regularly brings in food his Mrs cooks.

All I can say is that it's about a million times better than what you find in the average Indian restaurant. Nowhere near as greasy or fatty but so much more subtle with amazing flavours.

[Wills2]

I can't stand it, going out for a meal in my eyes doesn't involve eating that slop....

Italian/French/Mexican/Chinese/Thai and generally just about all other major food cultures all lovely but not that stuff, awful, sorry.

[Broncho]

Originally Posted by Wills2

I can't stand it, going out for a meal in my eyes doesn't involve eating that slop....

Italian/French/Mexican/Chinese/Thai and generally just about all other major food cultures all lovely but not that stuff, awful, sorry.

Apology accepted.

[Daftasabrush]

Originally Posted by Broncho

Where does the balance lie, the ones my mate has been making are hot, probably too hot for most but the flavour is incredible, I usually go lamb as the meat has the most flavour IMO.

The balance is personal taste. IMO the trick is to use actual chillies for the heat, not chilli powder. I honestly can't remember the last time I used chilli powder. With chillies you get all their flavour which is like a really intense pepper flavour if green, sweet and fruity if red (and fresh)

[....,,,,..,,..]

The title is probably a bit limited.

There is more to it than simply Indian food.

Need to add in some Nepalese etc.

A good 'curry' is to die for.

I used to live pretty much next to one of the best Resteraunts in the area, we have had Christmas dinner there, owned by a good bunch and no hassle with none menu dishes.

As mentioned, it's not all about the heat, it's the cornucopia of flavours how they linger on the palette.

Although it's fucking mental just how stupid you can get with chillis and the fuckers that sneak up on you and Tango your head off

[Kal101]

It’s surprising how unauthentic the food at a lot of “ Indian” restaurants actually is.

It’s often made to cater for the masses especially the drunks on a weekend.

Found very few places that do a genuine Indian curry etc.

A lot of them do work on the principle of salt, fats and heat will go a long way.

[Broncho]

Originally Posted by Brigand

The title is probably a bit limited.

There is more to it than simply Indian food.

Need to add in some Nepalese etc.

A good 'curry' is to die for.

I used to live pretty much next to one of the best Resteraunts in the area, we have had Christmas dinner there, owned by a good bunch and no hassle with none menu dishes.

As mentioned, it's not all about the heat, it's the cornucopia of flavours how they linger on the palette.

Although it's fucking mental just how stupid you can get with chillis and the fuckers that sneak up on you and Tango your head off

Yep one of my favourite restaurants is Indian / Bangladeshi, I’ll change it to curry?

[....,,,,..,,..]

Originally Posted by LobB

Chilli's?

Do you still use those Trinidad Scorpions as laxatives?

Lol.

Try some Scorpion Cheese.

It's great for cheese on toast.

[Derrymilk]

Anyone fancy an English?

https://www.facebook.com/BritishCome...5549561662341/

[Ss66]

Originally Posted by Kal027

It’s surprising how unauthentic the food at a lot of “ Indian” restaurants actually is.

It’s often made to cater for the masses especially the drunks on a weekend.

Found very few places that do a genuine Indian curry etc.

A lot of them do work on the principle of salt, fats and heat will go a long way.

All I can say is that you have it spot on.

[Broncho]

Originally Posted by Kal027

It’s surprising how unauthentic the food at a lot of “ Indian” restaurants actually is.

It’s often made to cater for the masses especially the drunks on a weekend.

Found very few places that do a genuine Indian curry etc.

A lot of them do work on the principle of salt, fats and heat will go a long way.

Probably the trap I fell into when I first started going out for a curry, one of the reasons I started the thread is because you realise when you go somewhere decent that there is far more to the cuisine than just heat.

I actually had to be talked out of a lamb vindaloo

[rlmesq]

Omid Djalili has a relevant joke starting at about 1:30.

[Broncho]

Originally Posted by rlmesq

Omid Djalili has a relevant joke starting at about 1:30.

Racialist

[rlmesq]

Originally Posted by Broncho

I actually had to be talked out of a lamb vindaloo

Growing up, my exposure to ethnic food was pretty much limited to Americanized Chinese, Italian and Mexican restaurants. Fortunately, the Ramones always sang about chicken vindaloo, so I was curious and sought out an Indian restaurant to try it.... and my taste buds have never been the same.

I credit Anthony Bourdain (RIP) for helping me get over the Western phobia about eating street food. I've visited India several times and never got sick from eating street food... but I always order "all veg" because meat can be iffy.

[Broncho]

Originally Posted by rlmesq

Growing up, my exposure to ethnic food was pretty much limited to Americanized Chinese, Italian and Mexican restaurants. Fortunately, the Ramones always sang about chicken vindaloo, so I was curious and sought out an Indian restaurant to try it.... and my taste buds have never been the same.

I credit Anthony Bourdain (RIP) for helping me get over the Western phobia about eating street food. I've visited India several times and never got sick from eating street food... but I always order "all veg" because meat can be iffy.

I've eaten street food in many places in Europe and the meat has never been iffy however in other places it may well be

[Wills2]

Originally Posted by Broncho

Apology accepted.

It wasn't an apology Scousers can accept.