Heat diffusers.

[DeputyDoofy]

This may have been done many times before but,
What ingredients are best for dulling/defusing the heat in all the popular favourites.
Many times I done a meal of Mexican, Indian, Chinese and Thai but my recommended heat has been to much for some guests.
Can any of you foodies recommend mild toners for any ( or all ) of the above.

[Shaw Tarse]

Sugar, milk, cream.
Not water

[DeputyDoofy]

Where would be best,
I know this sounds like a total novice Question.
Milk in chilli
Sugar in masala
Cream in sweet n sour sauce.
When I have my prepared meal and one individual I know will complain of heat ( I think it's age not food ) what's the better instant.
Masala = cream Etc... would help more if you could.

[bint]

Lime juice also helps, and to avoid making it mild for all of you, a big serving of plain boiled rice. Provide A few Lassi to drink too (Indian curries mainly) - drinks made of yoghurt.

[Landlord]

One of our old chefs recommended sugar (as already suggested) though his "speciality" was Thai food

[DeputyDoofy]

Seriously guys,
What would you do to a chilli?
Thai red or green curry?
Etc...
Did some wraps but apparently my chicken strips was a little warm.
What would you add to/or add as a side or topping that will diffuse heat.
I have pots of homemade raita and mint sauce for curry but the rest I wait for the " sorry, I can't eat it it's just to hot " comment.

[Landlord]

DeputyDoofy said:

Seriously guys, etc.

I was being serious.