In Hyderabad, India, brain fry isn’t just the resulting sensation from surrounding commotion and summer heat. Hole-in-the-wall eateries and street vendors fry goat, sheep, or cow brain, then smother it in spicy sauce and onions. Patrons scoop up the fiery gravy and rich, slightly spongy brain with a helping of bread, often opting for naan or tandoori roti.

Other regions are also home to versions of this heavy, savory dish, which goes by bheja fry or maghaz. Mumbai is known for an extra-spicy rendition, and parts of northern India add grated egg and coriander seeds to a medley of chili paste and spices. Some cooks sell the brain deep-fried and dry-spiced, while others opt to serve it pan-fried and drowning in curry.