Does an Indian Curry Have to be Hot?

Is an Indian curry always hot? Seems like a bit of cliché answering that; though just saying no doesn't quite suffice until you get a glimpse into the mystical heady mix of the Indian subcontinent.

I get asked this question every time I'm cooking at a demo, cheffing event and by keen cooks I meet.

Is an Indian curry always hot? Seems like a bit of cliché answering that; though just saying no doesn't quite suffice until you get a glimpse into the mystical heady mix of the Indian subcontinent.

I have never known Indian food to be just the ladled with spice/hot kind until I came to the UK and saw how well it went down with a lot of restaurant customers.

For those who can handle the heat it seems the hotter the curry the better. Cooking dishes on a regular basis as part of my profession, I offer a varied regional feast and food that spells home cooking.

Even today for a lot of foodie folk eating an authentic Indian meal can be a revelation which gives an insight into the senses, use of spice and range on offer. See, growing up it was all about flavour, variety, herbs, gorgeous aromas and an array of dishes with a hint of spice from different regions that we revelled in. Rustic dishes full of flavour with home style cooking.

Every spoonful of curry was celebrating the vibrant flavours this charming cuisine had to offer.

Even today it floors me to see flavours, textures and spice blends coming together making the cooking process that much more exciting, rich and unique.

Growing up in India we always ate seasonal. There weren't fancy supermarkets and buying meat, chicken & veg was very much a local market affair where my mother would haggle for the best price. Every regional market would have ingredients typically grown; coastal food would include a variety of seafood, curry leaves, coconut, bananas. Central India had an abundance of oranges and meats galore, whilst in the north lentils and dairy products were a regular part of their diet.

Though each area in India has its own unique take on the food cooked locally, there are still dishes that coincide in neighbouring regions, primarily due to close proximity and cultural similarities.

In an Indian curry, spices bring along flavour based on the quantities used; while chillies bring the heat.

But chillies weren't always part of Indian food and were introduced in India by the Portuguese.

The Portuguese colonised Goa transforming eating habits with the introduction of chillies in the 16th century. A combination of spices and chillies together from then on has always resulted in a curry reflecting a delicately balanced dish. Salt and the heat in your curry should vary based on how you prefer it.

And that's exactly what it's all about sweet, spicy, tangy and well seasoned all done to a desirable palate. Just what I like when I cook Indian food.

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