shorty@homxa.UUCP (M.SAMANTA) (07/23/84)
Indian food is not always 'hot' just like Chinese food is not always 'hot'. Usually restaurants have both 'hot' and 'mild' food, and if you ask the waiter you can find out which dishes would be to your liking. Indians are not different from Americans and Chinese in that some like 'hot' spicy food and some do not. Being married to an Indian, I have learned to enjoy many Indian dishes. (These are usually Northern Indian and Bengali foods.) At home, we make ours 'flavorful' spicy--we use cumin, coriander, turmeric, ginger, etc., none of which are 'hot'. My spouse then adds the 'hot' spices to his portion--red pepper, chillies, etc. The best chicken dish I have ever had is an Indian dish made with cumin, turmeric, coriander, ginger, cloves, nutmeg, cinnamon, soy sauce, yogurt, and chicken broth. It isn't 'hot' and it is VERY delicious! Two hints: Soy sauce is a very good tasting substitute for salt. I use it in American, Chinese, and Indian cooking. It really makes your dish taste great. When your mouth is burning from something 'hot' spicy you have eaten, water will not relieve the burning. What you need is something slightly sour-- something vinagery like pickles, or plain yogurt. This is why a dish called "raita" is on the Indian menu (yogurt and cucumbers)! If you fill up on water, you'll still have a burning mouth and you'll be too full to eat all you want.