Myth 1: All Indian food is hot and spicy

Is all Indian Food Hot and Spicy?

The idea that all Indian food is incredibly hot and spicy is a common misconception.

While spices are indeed a hallmark of Indian cuisine, the level of heat varies significantly depending on the region and the specific recipe. Many dishes are quite mild.

Indian cuisine is as diverse and vast as the Indian subcontinent itself.

Reality vs. Misconception

The Western Perception:

The perception of Indian food as extremely spicy may stem from the introduction of chili peppers to the Indian subcontinent by European explorers. This led to the creation of dishes like Vindaloo known for intense heat. However, the hot and spicy food often served in restaurants outside of India, especially in the West, often bears little resemblance to authentic Indian cuisine. Indian cuisine emphasises a balanced blend of flavors and spices, rather than simply adding excessive amounts of chilies.

Sweeping Generalisation:

The focus on a few popular, spicy dishes like Vindaloo, Madras, or Naga dishes has led to the generalisation that all Indian food is equally spicy.

Regional Variations:

Indian cuisine is incredibly diverse, with each region utilising unique spices and cooking techniques. Generally, dishes from central and Northern India tend to be milder than those from the South and West.

The Reality of Indian Cuisine:

1. Spices are Key, Not Just Heat!

While spices are essential to Indian cooking, the focus is on creating balanced and flavourful dishes, not simply maximising heat.

2. Mild to Hot Options - Customisation:

Indian cuisine offers a wide range of spice levels, from mild to fiery. Almost every dish can be customised to suit individual preferences. You can easily adjust the amount of chili peppers or other spices to achieve your desired level of heat.

3. Beyond Spices and Chilies:

Indian food is also known for its use of aromatic spices (cumin, cardamom, cloves), blended spices like garam masala, herbs, and fresh ingredients, all of which contribute to the overall taste and flavor.

4. Don't Just Hear, Try!

Many people assume Indian food is too hot without ever trying an authentic dish.

Why not try it for yourself? Ask at the restaurant to cook to your palate.

Even better, venture into cooking! There are hundreds of simple dishes you can prepare using little to no chili or spices, allowing you to tailor the flavours to your liking.

The only side effect might be discovering new and exciting taste sensations you never knew you had!

Bottom Line:

While spices are used in Indian cooking, they are not inherently what makes food spicy. Whether chilies or other dried spices, they are fundamentally a matter of preference and can easily be omitted from most dishes.

At Esther's Manna House, we teach many dishes with no chilies or even strong spices, instead focusing on complementing the flavours of herbs and fresh ingredients.

Garam masala (a spice blend) and peppercorns can add significant heat if used without careful consideration.

So, keep it simple. Start by cooking with as few spices as possible, perhaps just one or two, used sparingly. The key takeaway is that using too many spices (10-12 or more) in the wrong quantities, even seemingly harmless ones, is what often leads to excessive spiciness.

Enjoy cooking!

Esther