Is Indian Food Always Spicy? How to Order Mild
Published
Frequently Asked Questions
Is Indian food always spicy?
No. The confusion is that "spicy" means both well-spiced and hot with chili. Indian food is always well-spiced and often not hot at all. Korma, butter chicken, malai kofta and dal makhani are all mild by construction.
What's the difference between spicy and hot?
Spiced means aromatic, cumin, coriander, cardamom, cinnamon, turmeric, none of which produce heat. Hot means chili. Of the spices in a typical Indian dish, only chili, and to a lesser degree black pepper and mustard seed, contribute burn.
What is the mildest Indian dish?
Korma is usually the mildest thing on an Indian menu, built on yogurt, cream and ground nuts. Malai kofta, dal makhani, butter chicken and saag paneer are all close behind.
Is butter chicken spicy?
Not really. It's a tomato, butter and cream sauce, sweet and rich, with chili as a background note rather than a feature. It's one of the standard recommendations for people new to Indian food.
Which Indian food is the hottest?
Andhra and Telangana cooking is the hottest regional cuisine in India, built around Guntur chili. Chettinad and Goan food, including vindaloo, are also genuinely hot. Phaal is a restaurant creation made purely to be extreme.
Can Indian food be made without chili?
Yes. Chili is usually among the last things added and the easiest to leave out. A dish made without it keeps all of its aromatic spices and simply has no burn.
Why does mild Indian food sometimes taste bland?
Because some kitchens reduce the whole spice mix when asked for mild, not just the chili. Heat and flavor are separate controls. A properly made mild dish should be just as aromatic as a hot one.
What should I order at an Indian restaurant if I don't like spicy food?
Korma, butter chicken, dal makhani, malai kofta or saag paneer, with naan, rice and raita. Say "mild on the heat, full on the spices" when you order. At a restaurant using a numbered scale, ask for a 1 or a 2.
