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The four
judges for the recent XXXMints Can You Handle the Heat Challenge at
World Food Market in ExCel, London Docklands managed to survive their
daunting experience - but only just.
Top restaurateur and founder of
British Curry Awards, judge Enam Ali declared Rukon Latif's 'Curry
Hell' to be positively lethal as he and his fellow judges, Rajesh
Suri of Tamarind, Cyrus Todiwala MBE of Café Spice Namaste and
TV Presenter and foodwriter Mridula Baljekar struggled to even taste
the fiery dish from Newcastle.
The judges, under the watching
eyes of organiser Peter Grove, sweated their way through one dish
after another producing facial expressions probably never seen before.
"Fortunately,"
commented Grove, "the rules of the competition stated that
not only were the judges looking for a spicy hot curry but also one
that was tasty and could be included on a restaurant menu without
giving customers a ticket to the toilet or, more seriously, hospital."
Seven finalists from all over the
country created dishes in an effort to claim the title but the judges
were unanimous about the winner. On behalf of the judges Grove made
the winning award to Alun Sperring, chef/owner of The Chilli Pickle
in Brighton for his 'Oxtail Madras' which was spicy but included
enough layers of taste and texture to make it an exciting dish.
Runner up was Dipna Anand from award-winning restaurant Brilliant
from Southall.
The judges agreed that 'Curry
Hell' retains its title of the hottest curry but that it should not
be allowed near any menu in the country. Several of the dishes used
the Dorset Naga chilli from grower Michael Michaud who also produced
a fiery dish for the Challenge.
Several members of the public and
journalists, tried some of the hottest dishes to prove their macho
credentials but facial expressions made the effects only too obvious.
The event was run as part of
National Curry Week to support the raising of funds for Oxfam in
their work in South East Asia.
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