Which region of India has the spiciest (hottest) cuisine?!
Answers:
I don't think you will get a consensus of opinion here partly because it is just that - an opinion. As a general rule of thumb the food gets hotter the further South you go but this is a bit of an average.
Certainly there are hot dishes in the Punjab as everywhere else in India and Pakistan. One of the respondents mentioned Andhra Pradesh and this is certainly a contender. A Southern state on the eastern side and they do like their food hot. I saw one recipe which included ... 10 sardines ... 2? tablespoons chilli powder ... sort of makes you wonder why they bother with the sardines.
Sri Lanka is also a contender (yea I know not strictly India). There is a Ceylon Beef Curry that I cook and the original recipe called for 3? ounces ground black pepper (for about 1 lb beef) - irrespective of the chilli content this would be madness to western tastes.
Goa and Kerala are also contenders - again southern states - Goa is the adopted home of the vindaloo (a dish of Portuguese origin).
Each region has its fiery dishes - even the northern states but I think if you take an average then it is probably betwee Andhra Pradesh and Sri Lanka.
Andy
http://www.my-indian-food.com/AndhraReci…
http://www.my-indian-food.com/BeefCurryR…
"Hot" Indian food is largely an invention of the British, not of India.... By & large, Southern Indian food is "spicier" than central or Northern Indian food, but there is NOTHING in India to challenge the heat of dishes like "Phall", invented in the UK to satisfy the testosterone of British "squaddies"....
Even the current record-holder for the world's hottest pepper, the "Dorset Naga", a hybrid of the bhut jolokia, is an English "invention" which was hybridized by a pub Landlord!
Kerala - im a keralian and my mum put green chillies and on top of that chilli powder in everything! All of my keralian friends who comes around tells my mum makes the spiciest fish curry! and let me tell you - it is very hot!!!!
No offence to anybody or any community, but Gujrati food are not known for spiciness.
Maharashtrian Food like Kholapuri dish is spicy. Saoji Mutton/Chicken(from Nagpur) is spicy like Hell. Konkani is relatively harmless with the usage of sour ingredients like Kokum or Tamarind. Coconut used in Konkani food also tame the fire to some extent.
Rajasthani Laal Maas uses so much of Chilli in one portion that would be the months supply of any Gujarati Familly of 4.
my life
The Desi region!
Andrapradesh and kerala..
Goa and Kerala
I had always been told it was Goa