This dish, shakuti, is a unique preparation from Goa. It is made with sesame seeds, poppy seeds and a lot of Kashmiri chillies. It is hot, fiery and delicious.
Preparations of black-eyed peas are common across all of India. This is the Goan way. It has plenty of chilli and coconut and a touch of tomato. This dish, alsande tonak, is a robust, spicy, hot preparation.
A hot and tangy fish curry from Goa. Just-cooked fish in a spicy coconut masala makes this xiti codi a great favourite.
Fried hot and spicy mackerel. This simple fried fish is the traditional bangda recheado from Goa.
Laal maas is a smoky, fiery, slow cooked, hunter style lamb dish from Rajasthan. Kashmiri chillies lend a deep colour, heat and depth to this dish - and you need a lot of them.
This is the taste of Goa. Super hot red recheado masala is used to marinate, coat or stuff into the food you are cooking.
This green chilli pickle, hari mirch ka achaar is hot and intensely chilli flavoured. It is cooked largely in the sun, with lemon juice, salt and spices.
Vindalu is hot and has a complex layer of flavours. First the pork, then the chilli, vinegar and garlic, and then the aromatic spices over that.