Some spicy delicacies.
DOHA: Celebrated worldwide on January 16, International Spicy Food Day turns up the heat on the plates, celebrating bold flavours and fiery spices that shape cuisines and cultures across the globe.
In Qatar, where culinary traditions meet an extraordinary mix of global influences, spicy food has become less about trends and more about everyday dining adding depth, excitement and cultural connection to the local palate.
“In Qatari cooking, spice is more about aromatic warmth than intense heat and isn’t about balance and building flavour gradually,” says Roopendu Sanil Kumar, an Indian expat who has lived in Qatar for over 15 years.
“But for me, spice is what elevates a dish, and I’ve clearly seen how the love for spicy food in Qatar has grown over the past few years. I know many Qataris who enjoy Indian food, and it’s often one of their go-to choices when dining out as a family. Spice is essential and I always choose medium or hot, anything less won’t do.”
Over the past two decades, Qatar’s dining scene has transformed alongside its rapidly growing multicultural population. Today, residents from more than 100 nationalities call the country home, and they have brought with them a bold love for chilli and spice.
South Asian kitchens like India, Sri Lanka contribute rich, chilli-forward curries and biryanis; Southeast Asian cuisines introduce sambals, chillies and fiery salads; while African, Mexican and Korean food add their own distinctive expressions of heat. From casual street food to high-end restaurants, spice is no longer an exception—it is an expectation.
“Living in Qatar has completely changed the way I eat,” says Manuelito, a Filipino expat. “Thanks to being here, I’ve been able to try so many cuisines often in their most authentic, spice-driven forms. Even a simple trip to the mall feels like travelling, because you can choose a spicy dish from almost any country in the world.”
This shift is especially visible in the rise of “extra spicy” menu options, which have turned heat into a point of pride for many diners. Restaurants increasingly label spice levels clearly, inviting customers to test their limits, while global chains in Qatar have adapted their menus with spicier, region-specific variations, making spice a flavour choice.
Chefs in Qatar share their take on spicy food, highlighting how heat can transform a dish.
“Heat should excite your taste buds, not punish them,” says Indian chef Sagar. “When spice is used with care, it makes food unforgettable.”
Today’s diners are more curious than ever, they don’t just want spicy food, they want to understand the layers of flavour behind the heat. A Mexican chef who wished to remain anonymous adds that spicy food also carries cultural meaning: each chilli, spice blend or sauce tells a story of origin, migration and memory. In a country where global communities live side by side, sharing spicy food becomes a way of sharing identity, and a single meal might introduce diners to Ethiopian berbere, Thai bird’s eye chilli or Mexican dried peppers—often without leaving their neighbourhood.
There is also a practical side to spice, particularly in warm climates. Capsaicin, the compound responsible for heat, triggers perspiration, which can create a cooling effect. Many traditional cuisines developed in hot regions have long understood this balance, using spice not just for flavour, but for comfort.
Rather than a celebration, International Spicy Food Day serves as a reminder of how far the local palate has expanded, and how spice continues to enrich dining.
Whether it’s a gently spiced traditional dish or a boldly fiery global favourite, heat invites curiosity, conversation and connection at the table. And in Qatar’s diverse food landscape, that shared experience may be the most powerful ingredient of all.
