Quote:
Originally Posted by Baby Lee
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.
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I've personally never had luck at buffets. I know many that have, but not me.