LOS ANGELES – They’ll serve it medium. But if you really press them and say, “I can really handle spicy, they’ll kick it up for you,” says Tara di Lis, Citysearch.
Whatever your spice tolerance is, Thai dishes at Yai’s on Hollywood are simply delicious. The steam curry fish, shrimp with Thai chilis, and garlic chili chicken naturally have extra kick.
Bombay café is known for really nice, authentic Indian food,” says Tara di Lis, Citysearch.
“As many as fourteen or fifteen different spices. A traditional curry will use that many. But always, some sort of spice besides salt and pepper,” explains Neela Paniz, Bombay Cafe.
. For kicks, try the lamb frankie, a curried lamb, or the lamb vindeloo spiced with black pepper.
At Messob on Fairfax, it’s a hands on meal of spicy chicken, lentils, beef, or the popular Ethiopian dish kudfah.
“The first bite is for you. Why do you do that? Because the first bite you always feed to your friend, your family,” explains Getahun Asfaw, Messob.
Spice things up with one of nine levels of authentic ramen noodles at Orochon in L.A. Eat at your own risk with special number two.
“Which is the spiciest dish. You have to get through it in thirty minutes or less, and you get your photo on the wall and website. Do you know how many have gotten through? They say it’s about 10-20 percent of people who try it, but most people don’t even try,” says Tara di Lis.
Rounding out the Citysearch Top 7 spicy spots are: Babita, Chili My Soul, and Little Sheep. In Orange County, head to Chung Ki Wa in Buena Park. And in the Inland Empire, try Lucille’s in Rancho Cucamonga.
Accompanying the platter of Ethiopian stews, called wots, were individual baskets of Injera, the traditional bread in the form of large round, thin, spongelike pancakes folded into quarters. Eating Ethiopian style involves tearing off a small portion of Injera and using it to scoop up a portion of stew. The Injera becomes the utensil in place of the fork. The only difference is that each bite is accompanied by a separate piece of delicious Injera with its distinct sourdough flavor.
Top 7 Spicy Restaurants
Jane Monreal
ABC7, October 31, 2006
LOS ANGELES – They’ll serve it medium. But if you really press them and say, “I can really handle spicy, they’ll kick it up for you,” says Tara di Lis, Citysearch.
Whatever your spice tolerance is, Thai dishes at Yai’s on Hollywood are simply delicious. The steam curry fish, shrimp with Thai chilis, and garlic chili chicken naturally have extra kick.
Bombay café is known for really nice, authentic Indian food,” says Tara di Lis, Citysearch.
“As many as fourteen or fifteen different spices. A traditional curry will use that many. But always, some sort of spice besides salt and pepper,” explains Neela Paniz, Bombay Cafe.
. For kicks, try the lamb frankie, a curried lamb, or the lamb vindeloo spiced with black pepper.
At Messob on Fairfax, it’s a hands on meal of spicy chicken, lentils, beef, or the popular Ethiopian dish kudfah.
“The first bite is for you. Why do you do that? Because the first bite you always feed to your friend, your family,” explains Getahun Asfaw, Messob.
Spice things up with one of nine levels of authentic ramen noodles at Orochon in L.A. Eat at your own risk with special number two.
“Which is the spiciest dish. You have to get through it in thirty minutes or less, and you get your photo on the wall and website. Do you know how many have gotten through? They say it’s about 10-20 percent of people who try it, but most people don’t even try,” says Tara di Lis.
Rounding out the Citysearch Top 7 spicy spots are: Babita, Chili My Soul, and Little Sheep. In Orange County, head to Chung Ki Wa in Buena Park. And in the Inland Empire, try Lucille’s in Rancho Cucamonga.
Message from Messob Ethiopian Restaurant
Accompanying the platter of Ethiopian stews, called wots, were individual baskets of Injera, the traditional bread in the form of large round, thin, spongelike pancakes folded into quarters. Eating Ethiopian style involves tearing off a small portion of Injera and using it to scoop up a portion of stew. The Injera becomes the utensil in place of the fork. The only difference is that each bite is accompanied by a separate piece of delicious Injera with its distinct sourdough flavor.
Vegan everyday- No Cheese, No Butter, No Meat