“If you think of spicy food, Indian cuisine is so delicious and dominant. The spices are so strong, they blow your mouth”, says Taci Ozturk, a Master exchange student of Chemical Engineering from Turkey. “If you eat something from another cuisine, after an Indian dish, you feel emptiness in your mouth.” Ozturk puts himself on the ‘spicy scale’ between 2 and 3 as he loves food which is a bit spicy, to very spicy. “My favorite is Mediterranean cuisines which are full of mint, thyme and the smell of olive oil, and my favorite dish consists of different Meze. I haven’t tried an Indian restaurant in Eindhoven yet, but ‘A touch of India’ near the junction of Hertogstraat and Geldropseweg looks nice.”
Irwan Sampurna, a TU/e alumnus, who likes to eat very spicy, tried this restaurant and thinks it’s a good option. “For some meals they even indicate ‘mild’, ‘medium’, and ‘hot’. The last one is just hot!”, states Sampurna. He prefers the medium one, where he can ‘also taste the other Indian spices’. He also advises to try the chili paste, ‘sambal’, at Sang Fung, a Chinese restaurant at Hoogstraat near the Edenstraat. “It will blow your head.” Combine it with their fried rice special, is his recommendation. Sampurna: “Note that they have two kinds of sambal if you eat there, only one of them is hot. For spicy taste but not hot, an option is Sala Thai, a slightly cozy and expensive Thai restaurant at Ploegstraat. The Asian spices are very rich in most of their dishes”, Sampurna judges.
Vaibhah Malhotra who is from Agra in India, the city of the Taj Mahal, works at the High Tech Campus. He generally prepares his own food, but he can’t cook that spicy, “as my roommates eat bland food only”. He knows of one Taj-Mahal restaurant at the Geldropseweg which serves spicy Indian food, like Hyderabadi Biryani, Sambhar, Rasam and Chicken tikka masala.
Ruben Rajagopalan, who works at the High Tech Campus, places himself high on the spicy scale. “Perhaps not a big surprise coming from an Indian, although back home, people from different provinces and states actually can handle higher intensities of spiciness. As far as restaurants in Eindhoven go, Rajagopalan would suggest the simple and authentic Wok-take-aways like Wok-Paradijs and Soho and other Asian restaurants like the New Century Thai restaurant, or Bangkok restaurant at Kleine Berg. Rajagopalan: “I generally try to avoid Indian restaurants while staying abroad, call it prejudice perhaps.”
Cook at home
Hong Phu prefers to cook at home. He buys his spicy ingredients for cooking his favorite Thai dish Tom Yum Cung, from the Asian supermarket, Sin Wah at Kleine Berg. Hong Phu, who is a Master student of Computer Science and Engineering at TU/e, is from Vietnam and loves very, very spicy food.
Both Asif Jalaludeen, who works on his thesis at the High Tech Campus, and Kundan Kumar, a PhD in Mathematics and Computer Science, prefer to make spicy dishes themselves as well. Or they like to eat with friends who can cook. They buy their spicy ingredients at Omid in Geldropseweg or Rohit on Sint Bonifaciuslaan. Kumar: “My favorite dish is Egg curry.”
Surprising is the spicy taste of Gödze Tuzcu, a PhD in Chemical Engineering at TU/e, who is from Turkey. Tuzcu loves enchiladas and advises to eat them at Popocatepetl at Keizersgracht.
Nsem Ukpong finally, who studies Industrial Design, comes up with the Ethiopian restaurant on Schootsestraat. Ukpong, from England, but born in Nigeria, thinks his favorite dish is pepper soup. “It’s a stew made from goat meat and is quite spicy but can also be not spicy. It’s delish!”/.
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