My daughter has told me that I am in Indian food snob. I think what she means by that is that since I learned how to make several Indian dishes throughout my married life to her father, I have a tendency to like my versions better than restaurants.
Some people think Indian food is hot, but in reality they can be spicy but not hot. I typically use onion, tomato, whole garlic, fresh ginger, cumin, coriander, tumerick, and red chili flakes. Although some of those mixtures can get hot, I typically do not increase the heat simply for the reason to increase the heat. I keep it more on the medium or medium hot (for some people) scale. I probably can take more spiciness than some people, since I’m used to it. I want to develop the combinations so it is a rich flavor and smell experience.
I didn’t invite you all over, but it may be a long trip for some of you!