伦敦：“火辣宝莱坞”挑战辣味极限
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."
伦敦一家餐馆日前推出了一道有望被列为世界最辣菜肴的特色咖喱菜，甚至连餐馆的厨师都坦言这道菜“太辣了”，不能列入菜单。
这款号称“火辣宝莱坞”的菜肴由“肉桂俱乐部”的厨师维维克•辛格烹制而成，主料是羊肉，配料则是世界上几种最辣的辣椒。
这道菜实在是太辣了，因此餐馆要求食客们在品尝之前都要签一份声明，确认他们自己清楚这样做的风险。
目前“肉桂俱乐部”已向吉尼斯世界纪录认证机构提出申请，确认“火辣宝莱坞”为世界上最辣的菜肴。评定结果将于三周后公布。
来自英国南部港口布莱顿的19岁学生托比•斯蒂尔是第一个“吃螃蟹的人”。
他说：“我一直喜欢吃咖喱，我觉得这是我吃过的最辣的菜。”
“其实味道不错，你能尝到真正的辣滋味。”
“刚开始没觉得那么辣，可几分钟后，我就感到头重脚轻，有点晕乎乎的。”
这道菜的灵感来自印度南部城市海德拉巴的烹饪法，里面加入了“纳加”椒及其辣椒籽，“纳加椒”已被吉尼斯世界纪录确认为世界上最辣的辣椒。
在斯高维尔辣味等级中，“纳加”椒的辣味值为855000，比辣味值为8000的墨西哥胡椒辣100多倍。
辛格说：“我们选用了十种最辣的辣椒，并决定试用其中的几种。我认为这会是世界上最辣的一道咖喱菜肴。”
他还说，这道菜将成为菜单上的非常规菜品。
《每日明星》报的利安•拉•波尔德说：“这是我吃过最辣的东西。刚入口时，我觉得很好吃。可后来我的嘴就像着了火一样，辣的我都有点晕了。”
《都市报》的詹姆斯•艾利斯说，“吃第一口时完全没事”，但吃完一份后就“觉得味蕾在如火海般灼热的口中熔化了。”
“我的心跳本来是每分钟68次，当时也一下子窜到128次，像刚做完有氧运动似的。”
Vocabulary:
aerobic exercise: 有氧运动
