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Small-Scale Question Sunday for January 1, 2023

Happy New Year!

Do you have a dumb question that you're kind of embarrassed to ask in the main thread? Is there something you're just not sure about?

This is your opportunity to ask questions. No question too simple or too silly.

Culture war topics are accepted, and proposals for a better intro post are appreciated.

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I believe that Indian restaurants make food less spicy for non-Indian patrons and spicier (or at least regular spicy) for Indian patrons. This belief stems from a) Indian friends telling me that the white-washed Indian restaurants they've gone to aren't nearly as spicy as home, and b) me ordering the spiciest dishes (generally vindaloo) and not being phased by the spiciness.

I'd like to run some experiments to determine how true this is. I have practically zero experimental design experience and would like input/advice.

Here's my basic plan:

  1. Order vindaloo takeout under a white name and pick up

  2. Wait 30 min to prevent order batching

  3. Order vindaloo takeout under an Indian name and pick up

  4. Cool both in the refrigerator for two hours (this is to blind me to which dish is which by temperature)

  5. Mark both to distinguish white vs. Indian (do this in a way that doesn't allow me to see)

  6. Heat them both up evenly

  7. Randomize so I don't know which dish I am eating

  8. Sample one dish

  9. Cleanse my palate (to start at spiciness zero)

  10. Sample the other dish

  11. Compare the two dishes' spiciness

I think recruiting a friend or two would help to add more data points and make the blinding easier/less prone to failure.

Open to any thoughts. And if you're in the Dallas area and interested in participating, let me know!

I'm a desi and I ordered desi food in the US a few times (over 10 different retaurants at varying prices across new york and new jersey). Its just bland across the board, way worse than what you get back home, tastes flat/lifeless in comparison. Id wager freshness of aromatics and spices is a factor in that as well. Spices have a flavor half life.

I think I'd have to agree with what @screye said, they probably go easy on all the spices/aromatics not only the chilli peppers.