Phaal Curry is not for the faint of heart – it's an extremely spicy. Made with the world’s hottest chilli, Bhoot Jolokia, one needs to sign a consent form before eating it.
Phaal Curry
The traditional Goan dish made with lamb/chicken meat along with coconut, red wine, and Kashmiri red chilli powder, Goan Vindaloo Curry, will surely make you sweat in just a few seconds.
Goan Vindaloo Curry
From its sight to taste, Rajasthan’s Laal maas is red and hot. It contains lamb cooked in a variety of masalas with a burst of red chillies, and garnished with coriander leaves and a good amount of ghee.
Laal Maas
Sik Sik Wat, the Ethiopian stew, is known for packing a serious punch when it comes to spiciness.
Sik Sik Wat
The name itself explains the intensity of spiciness. Marinated in pepper, red chilli flakes, chopped chillies, and spicy red chilli sauce, these chicken wings have a searing flavour that will make you cry.
Suicidal Chicken Wings
Don't be fooled by the appearance of this Peruvian potato dish; one bite is all it takes for the Aji Amarillo (a yellow Peruvian pepper) and habanero peppers to bring tears.
Papa a la huancaina
For those who appreciate bold and spicy flavours, Jerk Chicken is a culinary adventure that's not to be missed, but on your own risks.
Jerk Chicken
The secret ingredient in this iconic slow-cooked Ethiopian stew is debere, a fiery hot spice blend made by combining dried red chilies, paprika, cayenne pepper, fenugreek, and other spices.
Doro wat
Depending on how much of that spicy goodness they toss in, you could be in for a mild tingle or a full-blown taste bud explosion after eating the popular Southeast Asian dish, otak-otak.