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A Fife baker is hoping judges at the 11th World Scotch Pie
Championships will have their taste buds more than tickled by a new
product called the "world's hottest pie".
Stuart's of Buckhaven have incorporated phall curry powder with
chicken, onions and chillies and popped the mix into a crisp pie
shell.
Wikipedia describe phall (sometimes spelt as phaal, phal or paal) as
a British Asian Indian curry dish which originated in Indian
restaurants in the UK. It is one of the hottest forms of curry
regularly available, even hotter than the vindaloo, and uses a large
number of ground standard chilli peppers, or a hotter type of chilli
such as scotch bonnet or habanero.
Stuart's bakery staff, some of them keen curry eaters, cautiously
volunteered to sample early trials.
Keith Stuart, the bakery director, has subsequently toned the
ingredients down to produce a pie that he feels will attract hot
curry fans and, hopefully, the judges in Dunfermline's Carnegie
College from noon on Tuesday.
His father, Alan Stuart(pictured left), Stuart's managing director,
said: "Early tests saw two men cry and one almost fainted but
Keith has toned the ingredients down. We feel there is a market for
this type of pie.
"We're entering the pie in the hot savoury section at the World
Scotch Pie Championships in Dunfermline on Tuesday and we hope it
does more than tickle the taste buds of the judges."
Mr Stuart, who organises the World Scotch Pie Championships, added:
"We're looking to National Curry Week (November 22-28) to
provide us the perfect opportunity to promote the new pie to the
general public."
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