When doing research for this month’s Newsletter, I decided to try and find out if there was a world record for the hottest curry ever made. It certainly makes for interesting reading and it appears that in July last year an Indian chef (from the UK) tried to land a place in the Guinness Book of World Records with his creation the “Bollywood Burner”.
Unfortunately, the officials that judge this kind of feat decided that as there was a physical limit to how hot a curry could be and, as it could become unbreakable, it did not meet the requirements for a Guinness world record.
Anyone attempting to eat this curry is asked to sign a waiver confirming that they have been made aware of the risks involved before eating it!
The lamb-based dish, was created by Vivek Singh, a chef at The Cinnamon Club restaurant.
The mouth burning creation contains:
- A series of hot Deccan chillies
- Dorset Naga (the hottest Naga pepper) seeds (over 855,000 on the Scoville scale)
- Kashmiri chilli powder
- Sesame tamarind sauce
- Naga peppers
- Scotch Bonnet peppers (around 300,000 on the Scoville scale).
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