08\ Red Alert

Men's Health (UK) - - Burn After Reading -

Ex­per­i­ment with chill­ies in the kitchen and you can send din­ner up in flames. How of­ten have you de­cided to knock up a ro­man­tic meal for two, only to serve your part­ner a dish hot­ter than Hades? To help keep a con­trolled hand on the ther­mo­stat, we asked Cyrus Todi­wala, renowned chef at Lon­don’s Café Spice Na­masté, how to bring an over­spiced meal back from the brink of hell

Carb Your En­thu­si­asm

“Peel, quar­ter and par­boil some floury pota­toes (Maris Piper or King Ed­ward), then add them to your dish while giv­ing it an­other 10 min­utes to cook,” says Todi­wala. “Their por­ous tex­ture will ab­sorb much of the liq­uid from the dish – and, with it, the heat from the chilies.”

Cool White

“Greek yo­ghurt is high in ca­sein, a mus­cle-boost­ing pro­tein that binds with the chilli’s spicy cap­saicin oil and washes it away. Mix a few ta­ble­spoons into your dish, but just be care­ful not to over­heat it or the yo­ghurt may cur­dle.”

Sweet Sur­ren­der

“The first taste the tongue picks up, be­fore any other, is sweet­ness. Be­cause of this, a tin of tomato pas­sata mixed into your dish will dis­tract the tongue from the hot chilli. Add an ex­tra hand­ful of fresh co­rian­der to bal­ance the flavour.”

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