In my last post, i have used Kashmiri chilli powder in the recipe, which can be purchased at all good south Asian grocers. Kashmiri chilli powder is widely used in Indian cooking, though more for adding colour to a dish than heat, especially in marinades, to get that red fiery appetizing look.
Other chilli powders used in Indian cooking are:
Normal Chilli Powder - medium hot.
Extra Hot Chilli Powder - hot
Reshampatti Chilli Powder - fairly hot and colourful.
Gondal Chilli Powder - very hot.
The Clove Garden website has a useful page, all about chillies with a hotness guide to the various types available.
