Worlds Hottest Indian Curry Record set by Cinnamon Club

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

14000 KG Biryani India Guinness World Record 2008

A team of over 20 chefs in the national capital has entered the Guinness Book of World Records for cooking a Biryani, a fried rice dish, weighing 14,000 kilograms. Prepared in a large vessel on a low flame on Saturday, the chefs took nine-hours to complete the veg biryani.

Three thousand kilograms of rice, 1,200 litres of oil and 6,000 litres of water apart from a large quantity of vegetables and spices were used on Saturday to prepare the delicacy.

Organised by a leading Indian rice exporter in collaboration with a media conglomerate, the record-making event attracted a turnout of a volley of onlookers who thronged the venue to witness the mega-cooking spectacle.

"We are all feeling very great about it. It will make our country as well as Delhi proud," said Gurnam Arora, the Joint Managing Director of Kohinoor Foods, one of the organisers.

Once prepared, the biryani stood the test true to its fame, as it tickled the taste buds of food enthusiasts.

"It was really nice, the biryani (rice delicacy) was really yummy. It had all the things (ingredients) in it," said Akshila, one of the visitors at the venue.

The biryani was later distributed amongst the orphans and destitute of the city.

Representatives from Guinness Book of World Records were present to adjudicate the event that broke the previously enlisted record of 8, 000 kilograms of rice dish.

Source : Sify.com & worldrecordsacedemy