What is the best drink to have with a hot spicy curry? (Water, Milk, Tea or Lager etc!!)?

Answer 1

Milk will disapate the burn, and any fruit juice, in a Indian restaurant, you cannot go wrong by ordering a Lassi, not the dog, but a fruit based yougart drink, it cools the spiceiness and does not take away the flavour of the food.

Most places make one's from Mango, Melon, Strawberry or there is a salted one, just watch it can be a bit much for those on low sodium diets. Once you have had one you will never drink anything else, a after a few sips, the water will be a good palate cleanser, beer, milk are fine, tea, coffee and other alcoholic drinks are fine, but anything fruit or dairy based is best.

Answer 2

First of all, it depends on your definition of "hot".

I love my curries really hot; i.e., when my scalp begins to perspire! Well, I like them moderately hot as well.

I have tried many types of drinks when having curry. I've read all the 25 answers prior to this one and I think they all have merit. The only ones I can't comment on are lager & red wine as I am teetotal!

My personal favourite is hot black tea or hot milk tea. The heat from sipping the tea adds to the delicious tingle in your mouth. This may sound masochist but I assure you that it is not. As with hot curries, it is an acquired taste!

Tea also has a cleansing effect on your taste buds and refreshes the palate for other dishes. This is particularly helpful if the curry is only one of several dishes available at the table.

Being made up of many spices, curry may mask the less pungent or more delicate flavours of other dishes. Sipping the tea in between would allow you to distinguish between (and enjoy) the various aromas and uniques taste of each and every dish.

Remember that a balanced meal usually means that there would be a variety of dishes with a range of flavours from bland to pungent.

Cold drinks may offer temporary relief from the burning sensation but you could end up drinking too much and this would spoil your enjoyment of the meal.

If you still have the burning sensation on your lips after the meal, try washing your lips with soapy water. The mild alkali in the soap will neutralise the acids causing the burning sensation.

Enjoy!

Answer 3

I think the hotness is caused by the capsicum oil in the chillies they use. The oil is not water soluble but will dissolve in fat. So whilst a cold lager seems to hit the spot, after the initial flush of coolness to the throat the burning returns. The best is a milk based drink or do what the natives do and a have a lassi ( yogurt drink) or have a bowl of Raita ( yogurt and cucumber I think) to mix/eat with the curry.
On saying all that I have a long glass of black tea.

Answer 4

i'm a former chef and prefer the single youthful lady pronounced the Phal and Tindaloo are the most well-friend's round, they all started in England even as a group of fellows, Indian and English dared the chef to make a curry so warm no longer that is person-friendly to face it, so he used each and every chili he had interior the kitchen, and made both dishes. nicely proper the sauce is produced from between 10-12 and some have dared to operate a thirteenth chili, I had Phal on the Taj Mahal in London England, and that is extremely warm, they ask you to signal a waiver. I have discovered countless the chilis right here in Toronto Canada, yet there is one in common words accessible wholesale to eating places and is not person-friendly to get, that is a small only about cherry tomato sized one, that dried sounds like a raisin, yet do no longer be fooled. you should keep eating any of those pronounced even a milder warm vindaloo, in case you end, drink water or devour a piece of naan, it overpowers you, lassi and fruit juices like orange and pineapple can ease the burn even though it take its toll that day and the enxt for particular, i am going to attest to that, only be prepared for a burn in both instructions.

Answer 5

This is a total and absolute answer. Any other answer is wrong and will make your burning mouth much worse.

Ignore all of the above!

Fill a large glass with half yogurt and half water with some flavouring of your choice. I adore rose water. If you are wary prepare a jug. It's called "Lassi".

Sri Lanka eat your heart out. They've found a man or woman who can deal with the best that they can throw at them.

Mind you it's best to "get into curries" and Mexican and Thai food (the best) slowly. It IS worth the trouble.

Answer 6

Use milk. It coats your tongue against the burning oil of the curry. Drink some milk before you take the first mouthfull of food and then during the meal to lessen the bite of the spicy curry.

Answer 7

As an experienced Vindaloo / Tindaloo / Phall and even hotter "chef's own" variety of curry eater I can honestly say that water only cleanses your mouth ready for a fresh onslaught of heat. Anything with alcohol opens the pores on your tongue making the heat more intense. Milk / Yogurt will help to block the pores in your tongue. Sometimes it's best to just grin and bare it and plough on until you've finished eating, once the intial build up of heat is coating your tongue you may as well just say "well that's it, it's not going to get worse and just keep going!"

Answer 8

Thin some natural yogurt with honey and cold milk...this drink eases the burning of the chillies and helps the stomach to digest the fatty acids. Its a genuine recipe from an Indian chef I met once. You can vary the drink by adding fresh, finely chopped mint, mango juice etc.

Answer 9

Milk. Milk contains enzymes that are especially effective when it comes to breaking down the spicy parts of the curry.

Answer 10

A very cold beer works...but depending on the ethnicity of the curry...a nice chilled white wine like a Gewurztraminer, really works, it's a bit sweet depending on the brand - but it's good with Thai curries..it balances the meal...