Curry, just how hot is each dish
So just how hot are the various curries?
It’s a good question and unfortunately apart from the very low (or no) heat curries such as Korma or Tikka Masala the heat can vary from restaurant to restaurant as it’s down to the individual chef as to how much chilli powder he adds.
A Vindaloo for example has on average 4 tbsp of chilli powder and Dhansak only around 2 yet my dad has almost been on fire eating Dhansak in some restaurants.
With each of my recipes I give you 3-4 ranges of heat for the meal which ensures you can try all of my curries, safe in the knowledge that you’re not going to burn the roof of your mouth off (unless that’s what you like). Simply look for the “i” next to Chilli on the ingredients list.