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[–] 42 points 3 months ago* (9 children)

I think you guys get different Indian food than we do. I've had stuff that would peel paint off a car.

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  • [–] 14 points 3 months ago

    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.

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  • [–] 12 points 3 months ago (5 children)

    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...

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  • [–] 6 points 3 months ago (4 children)

    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.

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  • [–] 2 points 3 months ago (3 children)

    If I got it right, how can dal and rice be spicy?

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  • [–] 12 points 3 months ago (2 children)
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  • [–] 6 points 3 months ago*

    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.

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