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Los Angeles Area Indian

Maurya - Again (and spicy heat in Indian food)

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Maurya - Again (and spicy heat in Indian food)

Suvro | Apr 13, 2005 01:21 PM

S Irene reviews it today (link below). One question she asked is whether the restaurant is as timid with spicy heat for Indian diners as she found it to be for her.

I honestly don't remember because when we eat north Indian food at a restaurant, frankly speaking, spicy heat is never uppermost in our minds. On retrospection, this is a bit strange, because I in particular eat very hot food (I had 2 raw Thai chiles with dinner last night) - so at Thai restaurants, I am always asking for "prik nam pla" and at other Asian restaurants (Chinese, Malaysian) I always ask for it to be prepared hot. But unless it is a South Indian cuisine (specially from the state of Andhra Pradesh) - heat in north Indian food is never a concern. I don't remember any time when we have asked a traditional Indian restaurant to make it "spicy" - actually when we have non-Indian guests, then sometimes the waitperson will ask - how spicy.

In most North Indian dishes, the layering of flavors is sufficiently complex that just the heat level is not a major concern. However, home cooking is quite different, specially from my native state of Bengal.

Link: http://www.latimes.com/features/food/...

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