What would you add or increase to take an Indian dish from a 1-2 heat level to a 5 or higher? The recipe already includes small amounts of curry powder, chili powder, garam masala, and hot paprika. I've also considered adding hot chili oil (like in thai food) or cayenne powder or some sort of other hot chili powder. Does anyone know what is used in the restaurants to control the spice level on their 1-5 or 1-10 scale? Or what have you done yourself?