Roti and paratha
Fresh rotis and parathas often go straight from the tawa to the plate. A few minutes of cooling can make them easier to eat and reduce the chance of burning the mouth.
Samosa and kachori
The crisp outside can hide an intensely hot potato, pea or lentil filling. Breaking one open and allowing the steam to escape is a small but useful habit.
Dal and sambar
Hot dal, sambar and rasam are staples in many Indian kitchens. They are best enjoyed warm enough to eat comfortably, rather than immediately after boiling.
Soup and rasam
A steaming bowl can feel soothing, especially during cold weather. But the heat can linger beneath the surface, so tasting a small spoonful first is sensible.
Idli and other steamed foods
Fresh idlis, dhoklas and steamed snacks can retain considerable heat inside. Allowing them to cool slightly before eating helps avoid repeated thermal irritation.
These foods are not established causes of cancer simply because they are served hot. The concern is the temperature at which they are consumed. Research on very hot food and beverages, including a study from Malawi and Tanzania, has also examined the relationship between thermal exposure and oesophageal squamous cell carcinoma.