Indian cuisine is renowned for its fiery flavours. What are your top five tips for dowsing the flames?

You know, much Indian food is not that spicy. But the reason that an Indian kitchen serves many dishes with raita – a yoghurt sauce typically mixed with various things like cucumber, mint, tomatoes – is to balance and cool a dish that might be spicy. You can add as much or little as you want. Also, often a sweet chutney is used for that same purpose. It’s a very thought-out cuisine with balance and smart decisions.