The Cinnamon Club, the Westminster-based Indian restaurant, has created what it claims is the world’s hottest curry, which comes with a health warning.
Chef Vivek Singh has used some of the spiciest ingredients from across the globe in the Bollywood Burner, a lamb-based curry dish.
Ingredients include Naga pepper and its seeds which, on the ‘Scoville’ scale that measures the spiciness of peppers, scores 855,000, making it more than 100 times hotter than the jalapeno pepper (8,000).
Diners wanting to taste the hot dish are required to sign a disclaimer saying they are aware of the nature and risks involved with tasting the curry.
Singh said he believes the recipe will break world records. “We found a list of the 10 hottest chillies and decided to try and use some of them,” he said. “I think it will be the hottest curry in the world.”
The Bollywood Burner, which was commissioned by Virgin Media to mark the launch of its new “Bollywood on Demand” service, is being submitted to the Guinness World Records for verification of its status as the world's hottest curry.
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By Kerstin Kühn
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