Jhinga Kalimirch

This is one of India’s hottest dishes. But I always say that the cook is in control, and you can decrease the quantity of peppercorns if you like. The best peppercorns in India come from the verdant state of Kerala, where the air is full of heady aromas. The yellow chile powder used here is an ingredient from Benares and is a common spice used in the chaats sold by street vendors there.