Is Indian food always spicy?

Answer 1

It often is--Just ask for very mild when you order at restaurnats--or say you cannot tolerate spices--You can ask for no spice as well--and they will try to make it blander--but yes--some of the masala ingredients(the basic spice mix they add to vegetables and curries to give them flavor...) do include red and green chilis--

Answer 2

Normaqlly Indian food is spicy but not always.
Instead of red chillies you can add fresh green chilli.
Garam masala is not added to most dishes cooked for daily food.
Turmeric is not essential in a dish.
Non veg and Veg can be cooked with the minimum of spices like salt and white pepper, and still the food will be tasty.

Answer 3

Hey
I'm indian. My family never cooks food spicy. I cant take the spicyness. Some other peole make it so spicy that you would have smoke coming out of your ears. It jus depends on the family.

Answer 4

Also, bear in mind that 'spicy' doesn't necessarily mean 'hot'. Many indian dishes contain a lot of spices for a rich and interesting flavour, without actually being hot at all. Korma, for instance, is generally very mild.

Answer 5

indian food should be spicy because it taste better in other country they are eager to eat like this food but they dont have to eat like that so yes indian food is spicy

Answer 6

No. Mostly the curry is spicy, but the bread/prata you use to dip in it is not. It has a lentil-ish taste.

Murtabak and chapati aren't spicy either.

Answer 7

Most Indian cooking calls for the use of chillies of some kind – dry red chillies, fresh green chillies, red chilli powder. Each type of chilli has a different potency and heat. Some dishes rely heavily on chilli for their flavor (for example Rasam (pepper water), Vindaloo, Sorpatel…) so the only solution is to reduce the amount you use.
In other dishes, chilli is only used to add the heat which enhances other flavors (for example Mutter Paneer (peas and cottage cheese), Rajma (red kidney bean curry)…). In this case you can omit the chilli altogether.
Most Indian cooking calls for the use of chillies of some kind – dry red chillies, fresh green chillies, red chilli powder. Each type of chilli has a different potency and heat. Some dishes rely heavily on chilli for their flavor (for example Rasam (pepper water), Vindaloo, Sorpatel…) so the only solution is to reduce the amount you use.
In other dishes, chilli is only used to add the heat which enhances other flavors (for example Mutter Paneer (peas and cottage cheese), Rajma (red kidney bean curry)…). In this case you can omit the chilli altogether.

Answer 8

its upon u that what type of food u like .suppose u like a bit chilly you will put more spicy and more chilly

Answer 9

only tea is not:)