The Spiciest Indian Sauces and Dishes You Must Try

While the United States may have developed something of a reputation for creating extremely hot sauces and dishes that challenge the taste buds and the fortitude of the person putting the food in their mouths, it is likely in Indian food that you find the most potent combination of really spicy sauces that also offer a spectacular taste.

Head to your local Indian restaurant and you are sure to come across a few of the following dishes, all of which we truly recommend that you try if want to enjoy the full spectrum of what Indian sauces have to offer.

The Pork Vindaloo

We may as well start with what many consider to be one of the hottest Indian dishes. The pork vindaloo makes use of the infamous vindaloo sauce, which has been used the world over as a test by those who want to find out just how much heat they can handle in their food. It’s a good sauce to use too, as eating a vindaloo can feel like you’re passing a hot iron across your tongue if you are unprepared for the heat of the sauce. Some versions of this dish use chicken and potatoes, however, for the proper Indian experience you should go for the pork option, especially any versions that use a lot of pork fat.

The Chicken Balti

A standard favourite of curry eaters the world over, the humble chicken Balti is so popular because of how great it tastes. Succulent chunks of chicken are coated in a spicy sauce that features more than a slight hint of tomato. While it isn’t the hottest sauce that you will ever eat, a Balti still packs enough of a kick to it for it to be noticeable when you eat it. Inexperienced curry eaters may find their eyes water a little and their noses become runny, but for most, the Balti finds the perfect balance between offering a nice, spicy blend while also providing plenty of flavour so you can actually enjoy the dish.

Phaal Curry

Now this one may be cheating a little bit, as some would argue that the Phall curry we are going to talk about is not actually an Indian curry sauce at all. Instead, it finds its origins in the English city of Birmingham, where it was created to offer a hotness challenge to the infamous vindaloo. The end product was a curry sauce that actually goes beyond what vindaloo has to offer. If vindaloo feels like pressing an iron against your tongue, Phaal curry can feel like wrapping it in a Corby trouser press. The sauce itself uses a wide variety of standard chili peppers, though some have been known to go the extra mile by incorporating habaneros. If you can get past the hotness, you may notice hints of ginger and tomato, though we bet you will be rushing for the water before you really taste anything.

Chicken Chettinad

Hailing from Tamil Nadu, this form of curry is not only one of the spiciest to come out of India, but it also has an absolutely stunning aroma to it that is sure to draw you in and make you want to try it, even if you are a little wary about how hot the sauce can be. Made using a blend of spices, chettinad sauce usually tops a meat-based dish, with prawn and fish being among the favourites, though chicken is perhaps the most popular choice. Oh, and you should also have a boiled egg with the sauce. In fact, some would go so far as to call it an absolutely essential part of the dish.


We are sticking with hotness here, as the rista is another that is able to compare well against vindaloo, though it is perhaps not quite as hot. Made using a variety of red peppers, the rista sauce is actually a little thinner in terms of texture when compared to many of the other sauces on this list. Don’t let that fool you though, as this is definitely not a sauce that you want to just drink down alongside your food. It is usually combined with lamb to create a very fiery meatball curry that will have your taste buds screaming for mercy in no time if you aren’t ready for it.

Piro Aloo

Finally, a dish that not only suits the vegetarian, but also offers a level of spiciness that you aren’t going to find in many Indian sauces. The Piro Aloo is inspired by the Indian favourite of Dum Aloo, but it is actually a Nepalese dish where the focus appears to have been taking the Dum Aloo and making it at least ten times spicier. It is a touch on the dry side, but there is a reason this dish and the sauce it uses is becoming increasingly popular in India, with many even choosing it over the traditional Dum Aloo.

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