The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices.
Travelers should not be worried about the food at Vanyavilas; the resort serves traditional Indian cuisine as well as milder continental fare.
Hotel restaurants are mostly reasonably priced, though their tendency is to prepare mild versions of the already delicate Keralan cuisine.
The characteristic herbal flavors and mild chile heat place it among the easier Asian cuisines to enjoy with wine.
Yemeni restaurants in Israel's Tel Aviv serve traditional cuisine; some markets discreetly stock qat, a leafy mild narcotic popular in Yemen and the Horn of Africa.
They come in mild, medium and hot, and are part of what makes Colorado cuisine unique.
Sichuan cooking has mild foods, too -- the blazingly hot peppers so identified with the cuisine were introduced only after Europe discovered the Americas -- but if you like it hot, there's plenty to choose from at Shangri-La.
Most of the restaurant food and cookbook recipes in America come from northern India and Bangladesh, where the cuisine is marked by lots of meats, tandoori cooking, flatbreads and mild spices.
Southern cuisine, due to the area's proximity to the ocean and milder climate, has a wide variety of fish and vegetables; it differs in many respects from the wheat-based diets across dry northern China.
Stephen Wong, a writer and consultant on Chinese food based in Vancouver, British Columbia, speaks of a cuisine whose roots far predate the city's powerhouse new-economy ambience and shimmering skyline -- cooking based on mild and balanced flavors, on soy sauce and fermented bean paste and mild doses of ginger and garlic, with much seafood and plenty of braising.
