Quote:
Originally Posted by Fire Me Boy!
Also good to define spicy. All Indian food is spicy in that it's full of spice, way more than American cuisine. Not all is spicy hot.
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Yeah, but that's the common American understanding of the term.
Spicy curry uses the same cayenne that kung pao or larb or chili does.
Describing the mix of spices in mild Indian is a much more complex matter. Explain cardamom to someone who's never tasted it, or try explaining star anise to someone who doesn't like black licorice whips. So I just recommended he try it himself at a reputable buffet.