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September 11, 2026
By Nisha Katona
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Michael R
11 days ago
Hi Nisha, I have 2 questions for you, firstly on a number of your recipes you advocate adding whole green chillies, is there a reason why you use green and not red? Also, are these green chillies at the lower end of the heat scale? Secondly, some of your recipes use dried red chillies, why not fresh? Sorry, that was 3 🤔😛
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Nisha
10 days ago
Green give a lovely fresh fragrance almost grassy and the finger chilies are mid heat not high and not low. Dry red chilies traditionally give a smoked bass note and are fried with mustard seeds to start off veg dishes often requiring a delicate heat. Dry red chilies are about the smoke and depth not freshness
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Michael R
10 days ago
Thanks, I think I'm getting to understand it now. Love your tutorials
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C
Christine C
2 months ago
This is brilliant, thank you Nisha
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