Spice is not only chilli. We use three different kinds of heat: the slow warmth of ginger and black pepper, the bright sting of fresh chilli, and the dry burn of Kashmiri chilli powder. Our levels mix them.
None and one
Dishes marked none have no chilli at all. Level one is warm and rounded. The butter chicken is level one and is the dish our youngest guests order most.
Two
Level two is where most of the grills sit. You notice the chilli at the back of the mouth, and a spoon of raita calms it.
Three
Level three uses fresh bird-eye chilli grown near Thika. It is hot by any standard. Order a lassi alongside.
For a mixed table, ask us to serve a curry mild with hot chutneys on the side. Everyone adjusts their own plate.
Kitchen notes from Nuru Tandoor.
