Recipes: Bhut Jolokia

Chicken Jalfrazi comes from Kolkatta (Calcutta) in West Bengal. Traditionally leftover meats would be stir fried with spices and other ingredients for the next day's meal. Renowned for it's fiery heat, this recipe incorporates the mighty bhut jolokia chilli.

This tangy and spicy side dish is popular in Arunachal Pradesh, North East India (Meaning "land of the dawn lit mountains") especially during the bamboo shoot season. This is served as an accompanying side dish that is a must during every meal time both lunch or dinner.

An Assamese meal can be considered incomplete without this mash potato dish. A very important side dish that is served along with many other dishes both for lunch and dinner.  While this is commonly prepared at home, you’ll find it is in restaurants around Nagaon districts in small steel bowls. Bhut Jolokia chillies are native to Assam and give this side dish a wonderful flavour and unmistakable heat.

The Vindaloo is probably one of the most widely known Indian curries. It originates from Goa, in west India and is very specific to the region. Vindaloo was actually brought to Goa by the Portugese during their 400 years of colonial rule. The name of the dish derives from  "Carne de Vinha d' Alhos", a Portugese dish of meat, usually pork, with wine and garlic. We have provided a pork Vindaloo recipe here however the meat can easily be substituted for chicken or beef as you prefer. Also known for it's extreme heat, this vindaloo recipe uses bhut jolokia chillies