#spicy

The chaotic beauty of an Indian street food stall. Action: 1. Mixing layers of papdi, potatoes, chickpeas, curd, and chutneys. 2. A sprinkle of spicy 'sev' in mid-air. 3. Vibrant colors (Red chili, green mint, white yogurt). 4. Close-up of hands working rapidly. 5. Shallow depth of field focusing on the ingredients.

Authentic Thai green curry paste using mortar and pestle. Ingredients: 10 green chilies, 2 stalks lemongrass, galangal, shallots, garlic, cilantro roots, coriander seeds, cumin, kaffir lime zest, shrimp paste. Technique: 1. Toast dry spices first. 2. Pound chilies with salt. 3. Add aromatics one at a time in order of hardness. 4. Grind to fine paste (15-20 minutes). 5. Bloom paste in coconut cream. Balance spicy-salty-sweet-sour flavors. Store in fridge or freeze portions.

Authentic Nashville hot chicken recipe. Brine: buttermilk, hot sauce, chicken thighs (4 hours). Dredge: flour with seasonings. Fry: 350°F oil, 12-14 minutes until 165°F internal. Cayenne paste: mix fried oil with cayenne, paprika, brown sugar, salt. Heat levels: mild (1 tbsp cayenne), hot (3 tbsp), extra hot (5 tbsp). Brush paste on fried chicken immediately. Serve: white bread, pickles. Technique: double-fry method for extra crispy. Explain capsaicin heat and proper oil temperature maintenance.