As a kid I started on the Chinese curry sauce thinking I was really brave then built up to vindaloos and became addicted
I'm from Yorkshire though had and probably have some amazing restaurants there ,my mates would force me to try their birianis or Kormas (just no) saying how much better balanced they were and how the individual nuonces could be picked out ( well they would make grunts meaning this) it could have been the Seratonin from the intence heat ( I would ask for extra hot vindaloos) but quite an addiction , punishing the porceline the next day was part of the experience