Phaal Curry
The char-grilled, gravy-less, finger snack phall from Bangalore is not to be confused with the Indian curry dish phall, which originated in Indian eateries in Birmingham, UK. It uses a high number of ground normal chilli peppers, or a hotter type of chilli, such as scotch bonnet or habanero, and is one of the hottest types of curry frequently available, even hotter than a vindaloo. The meal is typically a rich tomato-based curry with ginger and, if desired, fennel seeds.
Laal Maas
To begin with, the name sounds lethal, doesn’t it? Laal maas is the only non-vegetarian meal that stands out in Rajasthan, which is known for its vegetarian cuisine (red meat). If you’re a non-vegetarian who wants to put your taste buds to the test, this fiery dish is a must-try! It’s a thick/semi-gravy mutton curry made with curd and strong spices like red pepper flakes. The deep red color and spicy flavor derive from a particular chilli called the Mathania red chilli, which is grown in Jodhpur’s Mathania district.
Chicken Chettinad
Tamil Nadu’s Chettinad cuisine is one of the spiciest and most flavorful in India. Chettinad cuisine is known for its use of a wide range of spices in the preparation of primarily non-vegetarian dishes. The dishes are spicy and pungent, with fresh ground masalas and a boiled egg on top, which is traditionally regarded as a meal’s most important component. They also use a range of sun-dried meats and salted veggies, in keeping with the region’s dry climate. Fish, prawns, lobster, crab, chicken, and lamb are the only meats allowed.
Andhra Mutton
The food of Andhra is out of this world. It’s not only spicy, but if you go to an Andhra restaurant, you’ll notice that it’s also a well-balanced dinner. To put away the heat in the stomach, it’s usually served with rice and vegetarian foods. Worth a shot!
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