A London restaurant was hopes will be confirmed as the world's hottest curry, with even the chef admitting it is "too extreme" to keep on the menu.
Vivek Singh at The Cinnamon Club grabbed some of the hottest chilli peppers known to man to create the Bollywood Burner, a lamb-based dish with a fierce kick.
The curry is so hot that diners are asked to sign a disclaimer confirming they are aware of the risks involved before daring to eat it.
The Bollywood Burner is being submitted to Guinness World Records for verification of its status as the planet's hottest curry. The verdict should be announced within three weeks.
Student Toby Steele, 19, from Brighton on the southern English coast, was the first to taste the Bollywood Burner.
"I'm usually a korma man and I suspect this is the hottest thing I've ever tasted," he said.
"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, inspired by cuisine from Hyderabad in southern India, includes the Naga and its seeds -- confirmed by Guinness World Records as the hottest chilli pepper in the world.
On the Scoville scale of piquancy, the Naga scores 855,000 -- more than 100 times hotter than the jalapeno, which measures 8,000 on the scale.
"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," said Singh.
The curry will not be a regular feature on the menu, he added.
Lianne la Borde of the Daily Star newspaper said: "It is the hottest I have ever tasted. At first, it tasted delicious. Then my mouth caught fire. It even made me feel dizzy."
Metro newspaper's James Ellis said it was "innocuous enough at the first bite," but one helping "saw my taste buds melt in fury at the inferno in my mouth.
"Meanwhile, my heartbeat, which started at a resting pace of 68 beats per minute, zoomed up to 128 -- the equivalent of doing aerobic exercise."
倫敦一家餐館日前推出了一道有望被列為世界最辣菜肴的特色咖喱菜，甚至連餐館的廚師都坦言這道菜“太辣了”，不能列入菜單。
這款號稱“火辣寶萊塢”的菜肴由“肉桂俱樂部”的廚師維維克•辛格烹制而成，主料是羊肉，配料則是世界上幾種最辣的辣椒。
這道菜實在是太辣了，因此餐館要求食客們在品嘗之前都要簽一份聲明，確認(rèn)他們自己清楚這樣做的風(fēng)險。
目前“肉桂俱樂部”已向吉尼斯世界紀(jì)錄認(rèn)證機構(gòu)提出申請，確認(rèn)“火辣寶萊塢”為世界上最辣的菜肴。評定結(jié)果將于三周后公布。
來自英國南部港口布萊頓的19歲學(xué)生托比•斯蒂爾是第一個“吃螃蟹的人”。
他說：“我一直喜歡吃咖喱，我覺得這是我吃過的最辣的菜。”
“其實味道不錯，你能嘗到真正的辣滋味?！?BR> “剛開始沒覺得那么辣，可幾分鐘后，我就感到頭重腳輕，有點暈乎乎的。”
這道菜的靈感來自印度南部城市海德拉巴的烹飪法，里面加入了“納加”椒及其辣椒籽，“納加椒”已被吉尼斯世界紀(jì)錄確認(rèn)為世界上最辣的辣椒。
在斯高維爾辣味等級中，“納加”椒的辣味值為855000，比辣味值為8000的墨西哥胡椒辣100多倍。
辛格說：“我們選用了十種最辣的辣椒，并決定試用其中的幾種。我認(rèn)為這會是世界上最辣的一道咖喱菜肴?！?BR> 他還說，這道菜將成為菜單上的非常規(guī)菜品。
《每日明星》報的利安•拉•波爾德說：“這是我吃過最辣的東西。剛?cè)肟跁r，我覺得很好吃。可后來我的嘴就像著了火一樣，辣的我都有點暈了?！?BR> 《都市報》的詹姆斯•艾利斯說，“吃第一口時完全沒事”，但吃完一份后就“覺得味蕾在如火海般灼熱的口中熔化了?！?BR> “我的心跳本來是每分鐘68次，當(dāng)時也一下子竄到128.
Vivek Singh at The Cinnamon Club grabbed some of the hottest chilli peppers known to man to create the Bollywood Burner, a lamb-based dish with a fierce kick.
The curry is so hot that diners are asked to sign a disclaimer confirming they are aware of the risks involved before daring to eat it.
The Bollywood Burner is being submitted to Guinness World Records for verification of its status as the planet's hottest curry. The verdict should be announced within three weeks.
Student Toby Steele, 19, from Brighton on the southern English coast, was the first to taste the Bollywood Burner.
"I'm usually a korma man and I suspect this is the hottest thing I've ever tasted," he said.
"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, inspired by cuisine from Hyderabad in southern India, includes the Naga and its seeds -- confirmed by Guinness World Records as the hottest chilli pepper in the world.
On the Scoville scale of piquancy, the Naga scores 855,000 -- more than 100 times hotter than the jalapeno, which measures 8,000 on the scale.
"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," said Singh.
The curry will not be a regular feature on the menu, he added.
Lianne la Borde of the Daily Star newspaper said: "It is the hottest I have ever tasted. At first, it tasted delicious. Then my mouth caught fire. It even made me feel dizzy."
Metro newspaper's James Ellis said it was "innocuous enough at the first bite," but one helping "saw my taste buds melt in fury at the inferno in my mouth.
"Meanwhile, my heartbeat, which started at a resting pace of 68 beats per minute, zoomed up to 128 -- the equivalent of doing aerobic exercise."
倫敦一家餐館日前推出了一道有望被列為世界最辣菜肴的特色咖喱菜，甚至連餐館的廚師都坦言這道菜“太辣了”，不能列入菜單。
這款號稱“火辣寶萊塢”的菜肴由“肉桂俱樂部”的廚師維維克•辛格烹制而成，主料是羊肉，配料則是世界上幾種最辣的辣椒。
這道菜實在是太辣了，因此餐館要求食客們在品嘗之前都要簽一份聲明，確認(rèn)他們自己清楚這樣做的風(fēng)險。
目前“肉桂俱樂部”已向吉尼斯世界紀(jì)錄認(rèn)證機構(gòu)提出申請，確認(rèn)“火辣寶萊塢”為世界上最辣的菜肴。評定結(jié)果將于三周后公布。
來自英國南部港口布萊頓的19歲學(xué)生托比•斯蒂爾是第一個“吃螃蟹的人”。
他說：“我一直喜歡吃咖喱，我覺得這是我吃過的最辣的菜。”
“其實味道不錯，你能嘗到真正的辣滋味?！?BR> “剛開始沒覺得那么辣，可幾分鐘后，我就感到頭重腳輕，有點暈乎乎的。”
這道菜的靈感來自印度南部城市海德拉巴的烹飪法，里面加入了“納加”椒及其辣椒籽，“納加椒”已被吉尼斯世界紀(jì)錄確認(rèn)為世界上最辣的辣椒。
在斯高維爾辣味等級中，“納加”椒的辣味值為855000，比辣味值為8000的墨西哥胡椒辣100多倍。
辛格說：“我們選用了十種最辣的辣椒，并決定試用其中的幾種。我認(rèn)為這會是世界上最辣的一道咖喱菜肴?！?BR> 他還說，這道菜將成為菜單上的非常規(guī)菜品。
《每日明星》報的利安•拉•波爾德說：“這是我吃過最辣的東西。剛?cè)肟跁r，我覺得很好吃。可后來我的嘴就像著了火一樣，辣的我都有點暈了?！?BR> 《都市報》的詹姆斯•艾利斯說，“吃第一口時完全沒事”，但吃完一份后就“覺得味蕾在如火海般灼熱的口中熔化了?！?BR> “我的心跳本來是每分鐘68次，當(dāng)時也一下子竄到128.