Dopiaza India: A fiery Indian curry whose name means "double onions" dopiaza is made with a base of finely chopped onions fried until caramelized then blended into a spicy gravy. Onions are added again at the end for texture. The heat comes from generous amounts of chili powder and fresh green chilies. Cooked with meat or vegetables it’s thick and intensely辣. The slow cooking process deepens both flavor and辣ness. Found in Mughlai and Hyderabadi cuisine it’s known for its rich texture and burning kick. Served with naan or rice it’s a favorite in regions that embrace bold spice. Dopiaza is more than a meal—it’s a demonstration of culinary boldness where the辣 is a core ingredient not just an accent.
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