The Cinnamon Club in London has created a dish designed to be the world's hottest curry - and it comes with a health warning. Chef Vivek Singh used some of the fieriest ingredients globally for the lamb-based Bollywood Burner.
Diners are required to sign a disclaimer saying they are aware of the nature and risks involved in tasting the curry before eating it.
Toby Steele, 19 and a student from Brighton, was the first to taste the Bollywood Burner at the restaurant on Great Smith Street in Westminster.
He said: "I'm usually a korma man and I suspect this is the hottest thing I've ever tasted. 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."
Inspired by cuisine from Hyderabad, the state capital of Andhra Pradesh in India, the dish includes the Naga pepper and its seeds which, on the Scoville scale that measures the piquancy of peppers, has a figure of 855,000 - more than 100 times hotter than the jalapeno pepper that measures 8,000 on the scale.
Mr Singh, who has been at the restaurant since its opening in 2001, said he believes the recipe will break world records. He said: "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."
He added that the curry may not regularly appear on the menu: "I would create it on demand for customers but will not include it all the time, I think it's just too extreme a dish."
The Bollywood Burner is being submitted to the Guinness World Records for verification of its status as the world's hottest curry. The results should be announced in two to three weeks.
The curry was commissioned by Virgin Media to mark the launch of its new Bollywood On Demand service
