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  • Writer's pictureTeam Bombay

5 Super Spicy Curries that Aren't for the Faint-Hearted

When it comes to Indian cuisine, everyone has a different preference as to what makes the ‘perfect curry’. Whilst some might like it hot, others do not! If you are feeling slightly more adventurous, however, there are certain spicy curries you should indulge in. But, be careful: they aren’t for the faint-hearted!

From London to Dubai, Bangkok to Brunswick, you can find an Indian restaurant just about anywhere these days. Bombay Mahal in Brunswick, Maine has been serving up some of India's most hearty curries for over 30 years.

Here, Bombay Mahal share five super spicy curries that aren’t for the faint-hearted:

1. Jalfrezi

Originating in Bengal, the Jalfrezi is a curry that was created as a ‘leftovers’ dish. It consists of a spice-filled curry fried with a mixture of herbs. The chili makes the taste of the curry fresh but also extremely hot!

2. Vindaloo

A fiery favorite, the Vinadloo has become known for its high content of chili powder, making it one of the hottest curries available. Originating in Portugal, it started out as a much simpler dish but through adaptation soon became the spicy dish we know today. Vindaloo sauce is typically made up of onions, curry paste, coconut milk, vinegar, ginger, jalapenos, chili powder and garlic.

3. Phall

The Phall currently holds the title of ‘the hottest curry dish you can get your hands on’. Originating in the UK, the foundation of the dish is dried chili in order to maximise the heat. A tomato-based thick curry, the Phall includes ginger and optionally fennel seeds. This one is certainly not for the faint-hearted!

4. Bhuna

Characterized by a thick, intense coating sauce with a well-spiced heat, the Bhuna is another spicy curry to add to your list! A great way to begin experimenting with hotter dishes, Bhunas feature fragrant spices such as turmeric, chili powder, cumin and ginger.

5. Madras

Another dish that may be too hot to handle for most is the Madras. Often, people opt for adding yoghurt to their Madras curry to take away some of the heat! Said to originate from the south of India, this curry is bursting with flavour...and spice!

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