倫敦：“火辣寶萊塢”挑戰辣味極限
A London restaurant was serving upwhat it hopes will be confirmed as the world's hottest curry, with even the chef admitting it is "too extreme" to keep on the menu.
Vivek Singh at The Cinnamon Club grabbed some of the hottest chilli peppers known to man to create the Bollywood Burner, a lamb-based dish with a fierce kick.
The curry is so hot that diners are asked to sign a disclaimer confirming they are aware of the risks involved before daring to eat it.
The Bollywood Burner is being submitted to Guinness World Records for verification of its status as the planet's hottest curry. The verdict should be announced within three weeks.
Student Toby Steele, 19, from Brighton on the southern English coast, was the first to taste the Bollywood Burner.
"I'm usually a korma man and I suspect this is the hottest thing I've ever tasted," he said.
"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."
The dish, inspired by cuisine from Hyderabad in southern India, includes the Naga and its seeds -- confirmed by Guinness World Records as the hottest chilli pepper in the world.
On the Scoville scale of piquancy, the Naga scores 855,000 -- more than 100 times hotter than the jalapeno, which measures 8,000 on the scale.
"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," said Singh.
The curry will not be a regular feature on the menu, he added.
Lianne la Borde of the Daily Star newspaper said: "It is the hottest I have ever tasted. At first, it tasted delicious. Then my mouth caught fire. It even made me feel dizzy."
Metro newspaper's James Ellis said it was "innocuous enough at the first bite," but one helping "saw my taste buds melt in fury at the inferno in my mouth.
"Meanwhile, my heartbeat, which started at a resting pace of 68 beats per minute, zoomed up to 128 -- the equivalent of doing aerobic exercise."
倫敦一家餐館日前推出了一道有望被列爲世界最辣菜餚的特色咖喱菜，甚至連餐館的廚師都坦言這道菜“太辣了”，不能列入菜單。
這款號稱“火辣寶萊塢”的菜餚由“肉桂俱樂部”的廚師維維克•辛格烹製而成，主料是羊肉，配料則是世界上幾種最辣的辣椒。
這道菜實在是太辣了，因此餐館要求食客們在品嚐之前都要籤一份聲明，確認他們自己清楚這樣做的風險。
目前“肉桂俱樂部”已向吉尼斯世界紀錄認證機構提出申請，確認“火辣寶萊塢”爲世界上最辣的菜餚。評定結果將於三週後公佈。
來自英國南部港口布萊頓的19歲學生託比•斯蒂爾是第一個“吃螃蟹的人”。
他說：“我一直喜歡吃咖喱，我覺得這是我吃過的最辣的菜。”
“其實味道不錯，你能嚐到真正的辣滋味。”
“剛開始沒覺得那麼辣，可幾分鐘後，我就感到頭重腳輕，有點暈乎乎的。”
這道菜的靈感來自印度南部城市海德拉巴的烹飪法，裏面加入了“納加”椒及其辣椒籽，“納加椒”已被吉尼斯世界紀錄確認爲世界上最辣的辣椒。
在斯高維爾辣味等級中，“納加”椒的辣味值爲855000，比辣味值爲8000的墨西哥胡椒辣100多倍。
辛格說：“我們選用了十種最辣的辣椒，並決定試用其中的幾種。我認爲這會是世界上最辣的一道咖喱菜餚。”
他還說，這道菜將成爲菜單上的非常規菜品。
《每日明星》報的利安•拉•波爾德說：“這是我吃過最辣的東西。剛入口時，我覺得很好吃。可後來我的嘴就像着了火一樣，辣的我都有點暈了。”
《都市報》的詹姆斯•艾利斯說，“吃第一口時完全沒事”，但吃完一份後就“覺得味蕾在如火海般灼熱的口中熔化了。”
“我的心跳本來是每分鐘68次，當時也一下子竄到128次，像剛做完有氧運動似的。”
Vocabulary:
aerobic exercise: 有氧運動
