Their shriveled looks might not be very pleasing to the eyes but they are undoubtedly very soothing to the palate. While chillies lie at the heart of Indian cuisine, not everyone has taste buds for hot and pungent chillies. But then chillies aren’t just about heat and fire.
Kashmiri chillies lend a beautiful red color and aroma to Indian curries without being too spicy on the tongue.
These wine red wonders are cone shaped with wrinkles, and are often confused with Byadagi chillies that are slightly longer in shape.
Kashmiri chillies are in fact specially bred for their color and flavor.Their mild zing complemented by the tempting red hue they impart to the dish makes them a hot favorite with most of the households across country.
Besides making for some scrumptious tandoori chicken and shahi paneer, Kashmiri chillies could also be used to make tangy chutneys and pickles especially the ones that are served along South Indian cuisine. These bright red chillies could also be served as crispy red snacks. Stuff them with spicy cheese mix, dip in corn-flour batter and deep-fry. Your tasty accompaniments with mocktails are ready to be served.