2Loose
Guru
- Location
- Loughborough, Leicestershire.
Errrr ......... so a Scots chef preparing with authentic ingredients and eating an Haggis in Bombay would mean it wasn't authentic Haggis? Durrr ........
So all Indian food has to be served in India to be classed as authentic? I think not. Talking out your sore behind mate. So you have played the tourist in India thinking you are getting authentic Indian food ........ LoL.
There is no substitute for an Indian gf who can cook "real Indian food" and hates the idea of producing food that burns your insides.
Also you haven't addressed why such corrosively hot spices are used.
Many 'Indian' dishes originated in this country and would not normally be found in India, Mort made no mention of 'authentic'.
Some regions of the world use chillis in cooking more often than others. Certainly parts of Thailand make quite extensive use of it. One of the hottest things ever to pass my lips was a Thai soup with green chilli on the side. Quite cooling compared to the soup!
Also, if you eat it regularly, you develop a 'tolerance' to it and tend to use more or hotter varieties to experience the same enjoyable spicy kick. What would 'burn my insides' nowadays, certainly would not have when I was a student, but I still enjoy quite a lot of food with ginger\chilli which some others would consider a bit 'hot'.