last night i had a vindaloo...

Rizo-UK

Rizo-UK

Rizo-UK

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Odd thread i know but last night we went out for a birthday meal at the local curry house, i chose a chicken vindaloo with keema rice and keema naan, upon ordering the vindaloo the indian dude said to me its very hot :D well i love food hot, home made chilli con carne with loads of scotch bonnets :o

i was disapointed :mad: gave me a mild sweat and burning mouth but nothing like i'd imagined it to taste like, the flavour was awesome but it lacked heat.

Anyone know what type of capsicum is used in a vindaloo at a restaurant?
 
PapaLazaru said:
Next time try a Phal. ;)
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Perfectly edible, had one as I lost a bet.

But chicken, you need lamb for hot dishes. It can stand up to the heat and flavour.
It depends on restaurant to restaurant how hot dishes are. Personally not a fan of vindaloo as it isn't that tasty.

It's addictive and you get immune to it, when I was a teenage didn't like anything other than a korma.
 
AcidHell2 said:
You can taste it.
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Like I said.

I probably couldn't have a Vindaloo without being distracted by the fact my mouth is on fire. I used to hate curry of any sort but I grew into it and find Tikka Masala is pretty close to my tolerance level of heat otherwise I just don't enjoy it.

I usually just think people who have battery acid curries are just showing off but each to their own though :/
 
Bifröst said:
Like I said.

I probably couldn't have a Vindaloo without being distracted by the fact my mouth is on fire. I used to hate curry of any sort but I grew into it and find Tikka Masala is pretty close to my tolerance level of heat otherwise I just don't enjoy it.

I usually just think people who have battery acid curries are just showing off but each to their own though :/
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Can't feel any heat in a masala, a madras is a nice heat/flavour for me, most before that are just no heat at all.
 
Yeah I used to regularly have Madras as a nice run of the mill curry but started whimping out a good few years ago and resorted to things like Lamb Passanda, Korma and the like.
 
Rizo-UK said:
Anyone know what type of capsicum is used in a vindaloo at a restaurant?
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Likely to just be quite a bit of hot chilli powder.

If you're used to eating scotch bonnets then I am not surprised a vindaloo was a walk in the park, as most places have dumbed down heat a lot. Madras, for instance, used to be a dish that was really quite hot, but now it is much milder (although some of that might be increased tolerance to heat) - there are some exception to this, obviously.

As others have mentioned, try a Phall or something like 'Naga Chicken'.
 
I always used to be of the opinion that especially hot curries were pointless, but as I've got older I really do enjoy the flavour (and sensation) of a hot curry. If they used good chillies, you can definitely appreciate the quality they add to the dish.

And yes, lamb all the way. Our takeaway lamb is unbelivably good. It just breaks apart and melts in the mouth. Kicks chicken ass.
 
as acidhell2 already said, the heat will differ between different restaurants.
in a different one it could be a lot hotter or even milder. its down to the chef

if you return to this one, just explain to the waiter you have had it before and would like it hotter.
Phal is just heat, it numbs your taste buds and you can't taste any thing, but that is my humble opinion.
 
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