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Home » Food » Food News

World's Hottest Curry

A British-themed restaurant in Manhattan has made a phaal so hot it includes the Indian Bhut Naga Jolokia chilli, which is used to make tear gas.

The curry measures one million units on the Scoville scale - and chefs at the Brick Lane Curry House, named after the East London street known as a UK mecca for a "ruby murray", wear masks to cook it, the Mirror reported.

Made using eight chillies, the dish has left New York diners vomiting, crying and sweating profusely.

Some have hallucinated and two were rushed to hospital.

The paste is prepared over several hours by executive chef Praveen Pendankar, who has spent 20 years perfecting the dish.

The curry, which costs 12 pounds, is available with all meats, including goat, plus cheese or vegetables.

Every customer who clears their plate gets a free beer, a certificate and place in the "Phaal of Fame.

Each of those eight chillies registers an eye-watering 1 million units on the Scoville Scale, invented by American pharmacist Wilbur Scoville to measure the pungency of chilli peppers.

Chef Praveen Pendankar, who prepares the curry, wears a mask when cooking the dish and has spent 20 years perfecting the recipe. He muses: "It takes only a short time to cook. It seems strange something made in 10 minutes stays with you a lifetime."

Many have tried to conquer the Bhut Jolakia chilli and several have been left vomiting, crying and sweating profusely. The unluckier ones have reported hallucinations and two were even rushed to the hospital.

 

The Bhut (Naga) Jolakia Chilli

According to the South Devon Chilli Farm, the Bhut Jolakia chilli took the mantle of the world's hottest chilli from the Red Savina Habanero, which registers a relatively measly 557,000 SHU.

A disclaimer on the website reads: "These chillies are very, very, very hot. We recommend taking precautions when handling them: wear gloves at all times when handling and wear a dust/vapour mask if you are grinding (particularly if you use a pestle and mortar) or rehydrating and reducing to a paste."

The recommended form of cooking is "to use a small amount, very finely ground (dry or rehydrated and reduced to a paste). As a rough guide, try ¼ of a pod per person for a hot dish."

Imported from the Indian state of Assam, a Bhut (Naga) Jolakia chilli can be ordered online for £2.80.

 

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