Hottest Curry in the World

The news of more extreme curries is circulating around the internet as curry chefs try to invent the hottest curry in the world.

First we read of a pub called the Engine Inn, in Cark-in-Carmel (South Lakeland), where a Naga Madras curry is now on sale. The Naga Madras contains a Naga Viper chilli which has been developed locally.

Customers who buy the curry must sign a disclaimer stating that they are of sound body and mind before they can taste it. Lots of customers signed the form at the curry launch day but only two people managed to finish the curry.

The Naga Viper chilli is scheduled for inclusion in the 2011 Guinness Book of Records.

Next we read about the Bollywood Burner curry that also contains Naga chilli (and its seeds). The Naga pepper has a Scoville Scale of Chilli Heat rating of 855,000, which is over 100 times hotter than a jalapeno chilli.

The Bollywood Burner has been invented at The Cinnamon Club, in London, and customers must sign a disclaimer saying that they know what they are letting themselves in for before they receive the curry.

And the Bollywood Burner has been submitted to the Guinness Book of Records to be included as the world’s hottest curry.

And last, but not least, is a curry called Curry Hell that the owner claims is hotter than the Bollywood Burner. Curry Hell is served up in the Rupali Restaurant in Newcastle. The Rupali Restaurant owner insists that Curry Hell is already hotter than the Bollywood Burner and that he is working on making it even hotter by using Mexican chillies and a secret ingredient (don’t know what this is – otherwise it wouldn’t be a secret – but it definitely won’t be something mild like yoghurt).

So it looks like a curry war is under way but I don’t think I’ll be joining in. I’ll stick to something that I can safely taste, such as a great jalfrezi or vindaloo, before I dive into something that may damage, if not destroy, what’s left of my tastebuds.

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  1. Love the naga viper. Sad to note that since years ago when it lost the Guinness World Record for hottest pepper that people seem to have all but forgotten about it. I continue to grow it year after year, selecting only the most accurate pods for seed saving. Always trying to improve the line.

  2. I feel that a lot of people ignore the flavour in favour of heat. Sometimes you can just add 2-3x a nice tasting chilli instead of a hot one or say many more tamer ones. For example I prefer using 2-3 Scotch Bonnets per serving rather than say 6 Birdseye the result is the same heat but more taste. .

    A Ghost Chilli would give the same heat as using 3 Scotch Bonnets but not as much flavour as heat comes from the seeds mainly

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