Discovered that sherry pairs excellently with jalfrezi.....who'd have thunk it.
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When it is that spicy, any liquid will do.
Nah, if something is very spicy you want milk or something high in casein, which IIRC helps to emulsify the capsaicin oils. So, not any liquid will do for relief, water can even make it worse.
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Sherry is probably very bad for spice relief, but the flavour went with the curry surprisingly well.
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I prefer the pasanda's & the kormas, but I branched out the other day and tried kashmiri. Since it was less spicy, I was able to consume it with a glass of coke zero.
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