Taking the Spice Route - Some of the spiciest delicacies across India ...

Quite a compilation but apart from the single Mushroom chettinad, all dishes are nonvegetarian!

This is nice information. Most of the dishes are not so well known even to those who visted these places. I visted Goa, Rajasthan but don't know about dishes mentioned in the link. . 

Laalmaas from Rajasthan supposed to be a royal dish is very well known but the others not so...@ Kalyani I guess most vegetarian dishes are less spicy because adding too many spices ruins the taste of vegetables whereas spices mask the raw taste of meat so more spice the better..

Even the vegetarian dishes of AP are replete with spices. People of AP are spice lovers. The chillies of Guntur are very famous. These chillies make your tongue and eyes filled with water.

Again, being a traveler I have seen them all and have tasted most (I was not vegetarian then) barring the very chilli Chili of Assam.  

I know you are an extensively travelled man. No wonder if you are familiar with many of the delicacies in the list.

Kalyani Nandurkar wrote:

Quite a compilation but apart from the single Mushroom chettinad, all dishes are nonvegetarian!

Some of the vegetarian dishes can be very spicy too...Like we have Stuffed Brinjal masala which is very spicy. But normally meat and seafood dishes are a lot more spicier just to mask the taste of the meat or fish and make it tastier according to the Indian palate .

Kolhapuri dishes are also spicy both veg and non-veg. also Saurashtra dishes also are very spicy.

There is nothing to beat Punjabi dishes especially the ones in non vegetarian category. The best example of such dishes Chicken Tandoori and Punjabi Chicken Masala.

suni51 wrote:

There is nothing to beat Punjabi dishes especially the ones in non vegetarian category. The best example of such dishes Chicken Tandoori and Punjabi Chicken Masala.

I was somehow under the impression that Tandoori chicken is less spicy, so also butter chicken made using tandoori chicken..correct if I am wrong !

usha manohar wrote:

suni51 wrote:

There is nothing to beat Punjabi dishes especially the ones in non vegetarian category. The best example of such dishes Chicken Tandoori and Punjabi Chicken Masala.

I was somehow under the impression that Tandoori chicken is less spicy, so also butter chicken made using tandoori chicken..correct if I am wrong !

 

Tandoori chicken in Punjab is different as they prepare it wrapped in red chilli besides Punjabi Chicken Masala is different from Butter Chicken. I managed to find a recipe for Punjabi Chicken Masala

http://www.boldsky.com/cookery/non-vegetarian/chicken/easy-punjabi-chicken-masala-recipe-033823.html

 

Keralites also use more spices, especially in non-vegetarian dishes. Kerala chicken curry (Malabar chicken curry) is spicy and delicious and goes well with chappathis.

Guntur in AP state produces the hottest chillies. Many people of Andhra are fond of using the red chillies in all their dishes both vegetarian and non vegetarian.

suni51 wrote:

usha manohar wrote:

suni51 wrote:

There is nothing to beat Punjabi dishes especially the ones in non vegetarian category. The best example of such dishes Chicken Tandoori and Punjabi Chicken Masala.

I was somehow under the impression that Tandoori chicken is less spicy, so also butter chicken made using tandoori chicken..correct if I am wrong !

 

Tandoori chicken in Punjab is different as they prepare it wrapped in red chilli besides Punjabi Chicken Masala is different from Butter Chicken. I managed to find a recipe for Punjabi Chicken Masala

http://www.boldsky.com/cookery/non-vegetarian/chicken/easy-punjabi-chicken-masala-recipe-033823.html

 

 

Thanks a lot for the recipe Sunil,  sounds really good, will try it out ...

rambabu wrote:

Guntur in AP state produces the hottest chillies. Many people of Andhra are fond of using the red chillies in all their dishes both vegetarian and non vegetarian.

 

I have tasted a kind of fiery red chutney powder which is eaten with rice and ghee and it was so terribly hot that my mouth was literally on fire. I think the powder is dubbed as TNT powder!

Kalyani Nandurkar wrote:

rambabu wrote:

Guntur in AP state produces the hottest chillies. Many people of Andhra are fond of using the red chillies in all their dishes both vegetarian and non vegetarian.

 

I have tasted a kind of fiery red chutney powder which is eaten with rice and ghee and it was so terribly hot that my mouth was literally on fire. I think the powder is dubbed as TNT powder!

 

True Kalyani. To reduce the intensity of this chilli, ghee is added. But Guntur chillies are extensively used in Pickles, which has  quite a large patronage.

 

 

rambabu wrote:

Kalyani Nandurkar wrote:

rambabu wrote:

Guntur in AP state produces the hottest chillies. Many people of Andhra are fond of using the red chillies in all their dishes both vegetarian and non vegetarian.

 

I have tasted a kind of fiery red chutney powder which is eaten with rice and ghee and it was so terribly hot that my mouth was literally on fire. I think the powder is dubbed as TNT powder!

 

True Kalyani. To reduce the intensity of this chilli, ghee is added. But Guntur chillies are extensively used in Pickles, which has  quite a large patronage.

 

 Chillies grown in Kolhapur region of Maharashtra are too extremely fiery and hot. They are quite small and of a very dark green variety therefore also called as "Lavangi mirchi" , lavang means cloves as they are short and dark in appearance.

 

Kalyani Nandurkar wrote:

rambabu wrote:

Kalyani Nandurkar wrote:

rambabu wrote:

Guntur in AP state produces the hottest chillies. Many people of Andhra are fond of using the red chillies in all their dishes both vegetarian and non vegetarian.

 

I have tasted a kind of fiery red chutney powder which is eaten with rice and ghee and it was so terribly hot that my mouth was literally on fire. I think the powder is dubbed as TNT powder!

 

True Kalyani. To reduce the intensity of this chilli, ghee is added. But Guntur chillies are extensively used in Pickles, which has  quite a large patronage.

 

 Chillies grown in Kolhapur region of Maharashtra are too extremely fiery and hot. They are quite small and of a very dark green variety therefore also called as "Lavangi mirchi" , lavang means cloves as they are short and dark in appearance.

 

Sounds great. I have to try these Lavangi mirchi once. Being a Telugu i'm an ardent fan of spices and chillies. Thank you for the updates.

 

 

Kalyani Nandurkar wrote:

rambabu wrote:

Kalyani Nandurkar wrote:

rambabu wrote:

Guntur in AP state produces the hottest chillies. Many people of Andhra are fond of using the red chillies in all their dishes both vegetarian and non vegetarian.

 

I have tasted a kind of fiery red chutney powder which is eaten with rice and ghee and it was so terribly hot that my mouth was literally on fire. I think the powder is dubbed as TNT powder!

 

True Kalyani. To reduce the intensity of this chilli, ghee is added. But Guntur chillies are extensively used in Pickles, which has  quite a large patronage.

 

 Chillies grown in Kolhapur region of Maharashtra are too extremely fiery and hot. They are quite small and of a very dark green variety therefore also called as "Lavangi mirchi" , lavang means cloves as they are short and dark in appearance.

 

 

In Mangalore we have a local variety of chilies, the plant is also small and the chilies are small and thin and really very hot and the dried ones arre even hotter...

I know of some elderly persons who used to enjoy very spicy food but their digestive systems have been adversely affected and today they have to almost take food without chilly spice. So while highly spicy food is tasty it should be taken in modest quantities.