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 
well i love food hot, home made chilli con carne with loads of scotch bonnets 
i was disapointed
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?
well i love food hot, home made chilli con carne with loads of scotch bonnets i was disapointed
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?
