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Lakeland pub aims for record curry

A South Lakeland pub has devised a ‘mega hot’ curry which it hopes will fea- ture in the Guinness Book of Records. Naga Madras has been launched at the Engine Inn at Cark-in-Cartmel and is believed to be the world’s hottest curry. Among the ingredients is a chilli called Naga Viper which has been developed over two years by The Chilli Pepper Company of Cark.

Gerald Fowler, who produced the pepper, is a regular at the village pub and teamed up with landlord Chris Adhead. A number of customers tried the dish at a special curry night at the pub but only two are reported to have been able to eat their way through a whole curry. The event also raised hun- dreds of pounds for Help for Heroes as Mr Adhead and his wife, Karen, decided to donate a percentage of the profits from the event to the charity

“The chilli is selling internationally and it has really taken off,” says Mr Fowler. “This is the first restaurant to sell it in a dish and the people from the Guinness Book of World Records have been in touch to add our chilli to the 2011 edi- tion of the book.” Mr Fowler and his team produced the plant by crossing the three hottest chillies in the world – the Bhut Jolokia, Naga Morich and Trinidad Scorpion.

Darlington competition aims to boost healthy eating

winner was New Bengal Tandoori in Darlington.

A recent competition at Darlington College designed to find the town’s healthiest curry was organised by the local Environmental Health Agency. Out of the 34 Indian restaurants and takeaways in the area, only those with three or more hygiene stars were invited to apply. The eventual

Environmental officer Angela Sanderson comments, “The idea is for restaurants to put out their healthier options for people looking to eat out. We are looking to drive health stan- dards in the community, and we had a restaurant that missed out on the competition because of their two-star hygiene rating who then called up to ask if they could be reinspected in hope of bettering their rating. So it appears to be working.”

Spicy challenge raises money

As well as hygiene and the amount of healthy ingredients, judges were to consider appearance, taste and originality.

Matiur Rahman, of Spice of Life take- away, one of the seven finalists com- ments, “It’s been good competition and we have enjoyed the challenge. It’s been hard work but it is good to see everybody coming together.” Many of the finalists used olive oil and fresh chicken among other ingredients in an attempt to make their dishes healthier.

A man laid in a bath of curry for four hours in an attempt to raise money for Children in Need. Terry Cole did the unusual challenge at the Star of India restaurant in Leytonstone High Road, sit- ting in warm chicken tikka masala.

Mr Cole added that, “The curry was a bit too hot to begin with so we had to wait for it to cool down, but it has gone very well.”



DON’T MISS OUT ON YOUR COPY! Spice Business Magazine 18 December 2010

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