Vivek Singh, from The Cinnamon Club in London, has used some of the fieriest ingredients from across the globe in the Bollywood Burner.
The lamb-based curry has been commissioned by Richard Branson’s company Virgin Media, to mark the launch of its new Bollywood On Demand service.
Diners are required to sign a disclaimer saying they are aware of the nature and risks involved with tasting the curry before eating it.
Toby Steele, 19, a student from Brighton was the first to taste the Bollywood Burner at the restaurant on Great Smith Street in Westminster.
He said: “I’m usually a korma man and I suspect this is the hottest thing I’ve ever tasted. It was nice actually, you could really taste the spices.”
“The initial taste isn’t that hot but now, a couple of minutes later, I feel a bit floaty and light-headed.”
The dish includes the Naga pepper and its seeds which, on the Scoville scale that measures the piquancy of peppers, has a figure of 855,000 – over 100 times hotter than the jalapeno pepper.
Mr Singh said he believes the Bollywood Burner will break the world record for the hottest dish.
It will be submitted to the Guinness World Records for verification of its status as the world’s hottest curry. The results should be announced in two to three weeks.
He said: “We found a list of the 10 hottest chillies and decided to try and use some of them. I think it will be the hottest curry in the world.”
He added that the curry may not regularly appear on the menu: “I would create it on demand for customers but will not include it all the time, I think it’s just too extreme a dish.”
Source : Telegraph
