Worlds Hottest Curry - The Contestants

Its quite a hotly contested argument, but IndianCurry Hell
restaurant owners and chefs alike are gettingBangladeshi restaurateur Rukon Latif, owner of
rather heated over the question of who exactlythe Rupali Restaurant in the city of Newcastle,
owns teh worlds hottest curry?lets take a look atsays he has cooked a curry that is hotter than
the contestants.the Bollywood Burner. He calls it Curry Hell - a dish
The Bollywood Burnerthat he says was created by his father Abdul
A curry so hot it comes with a health warningLatif when he opened Rupali in 1977.
has been created by a London chef who is hoping“How dare they claim the Bollywood Burner is
to make the record books.hotter than Curry Hell?” asked Latif. “Dad
The Bollywood Burner is made with thewould be turning in his grave. We’ve been
eye-wateringly hot Naga pepper and seeds - oneserving the Curry Hell for years now and it’s
of the world’s hottest chillis.one of our most popular dishes.”
The Naga pepper measures 855,000 on the“But we’ve been thinking of ways to
Scoville scale of piquancy - over 100 times hottermake it stronger - we are experimenting with
than a jalapeno pepper which measures justusing Mexican chillies rather than the crushed
8,000.Indian bird’s eye chillies we use traditionally.
Diners at The Cinnamon Club are required to signThe heat does not come from the chillies alone.
a disclaimer saying they are aware of the natureThere’s a secret ingredient too which gives it
and risks involved with tasting the lamb-basedits kick,” he added.
Bollywood Burner before eating it.Meanwhile, celebrities have been sampling the
Chef Vivek Singh said his dish was inspired byBollywood Burner and sweating with delight.
cuisine from Hyderabad, the state capital ofPopular chat show host Jonathan Ross wolfed
Andhra Pradesh in India.down the dish on television Friday night after
He said: “We found a list of the 10 hottestsigning the ‘by-my-own-will’ disclaimer. But
chillies and decided to try and use some of them.Hollywood actor Steve Carell politely turned down
I think it will be the hottest curry in theRoss’s offer to sample a spoonful.
world.”Lianne la Borde of the Daily Star newspaper said:
He added that the curry may not regularly appear“It is the hottest I have ever tasted. At first,
on the menu: “I would create it on demandit tasted delicious. Then my mouth caught fire. It
for customers but will not include it all the time, Ieven made me feel dizzy. Definitely, one for the
think it’s just too extreme a dish.”connoisseur. ”
Toby Steele, 19, a student from Brighton was theChloe Scott, food editor for the Metro tabloid,
first to taste the Bollywood Burner at thesaid: “It is the seeds of the pepper, which
restaurant on Great Smith Street in Westminster.make it unbearably hot. The chemical in chillies, the
He said: “I’m usually a korma man and Icapsaicin, doesn’t burn but fools the brain into
suspect this is the hottest thing I’ve everfeeling pain.”
tasted.Metro taster James Ellis said: “I’ve tried
“It was nice actually, you could really tastethe Bollywood Burner and, while scorchingly spicy,
the spices.it is daal-icious. The lamb-based curry is innocuous
“The initial taste isn’t that hot but now, aenough at the first bite, especially if you only try
couple of minutes later, I feel a bit floaty andthe filling.
light-headed.”“But a mouthful, including the Scotch bonnet
The Bollywood Burner will be submitted to thecasing, saw my taste buds melt in fury at the
Guinness World Records for verification of itsinferno in my mouth. Meanwhile, my heartbeat,
status as the world’s hottest curry. Thewhich started at a resting pace of 68 beats per
results should be announced in two to threeminute, zoomed up to 128 - the equivalent of
weeks.doing aerobic exercise.