Is this the hottest curry in the UK?

The News, Portsmouth

Reporter David George digs into the hottest curry in the world with the Akash restaurant for National Curry Week

Transcript

00:00 (sizzling)

00:02 Hi, my name's Chef Faz from the Akash Restaurant.

00:07 We are based in the heart of South Sea.

00:09 We've been operating for around nearly 50 years now.

00:14 Today we're gonna be cooking a very, very spicy hot curry.

00:18 We're gonna put all our resources,

00:20 all our chilies, green chilies, naga, naga pickle,

00:23 all we can do to make it as spicy as possible,

00:27 including chili powder.

00:28 This, just to put it in perspective,

00:30 this is, phal is the hottest curry in Indian restaurants.

00:34 This is gonna be about six, seven times hotter than a phal.

00:38 We're gonna put green chilies, naga, chili powder.

00:43 So it's gonna be very hot for the reporter.

00:45 So let, we hope he enjoys it.

00:48 So now the fumes of the naga, the green chilies,

00:51 start to come in.

00:52 I'll put the full extractor of our phal on.

00:54 But it's gonna be,

00:58 it's gonna be hot.

00:58 So I don't know if you wanna come in here.

01:01 You just, you'll smell that.

01:03 Now we normally put in one portion about this much.

01:09 We're gonna go sort of,

01:11 contribute maybe five times and that is gonna be scorching.

01:15 That's nearly half the thing.

01:17 I've just opened that, so half of this one.

01:19 That's gonna be very hot.

01:21 - Hello, it's David from nationalworld.com.

01:25 I hope everyone is having a fantastic day.

01:28 You join me here at the Akash in South Sea

01:31 with a very concerned look on my face.

01:34 It's National Curry Week,

01:35 so I've come down to my favorite curry house in Portsmouth

01:38 to have what Chef Faz has described

01:42 as the spiciest curry he's ever made.

01:44 I've just watched him cook it

01:45 and I am quite frankly (beep) myself.

01:47 Lovely, thank you very much, Chef.

01:51 So we've put an extra four chilies.

01:55 Just to, you know, give it a bit more of a frilly kind of view.

01:59 Right, so first impressions of this.

02:01 I've seen Chef Faz cooking this in the kitchen.

02:04 The first thing that strikes me about this

02:05 is just how deep and dark the redness of this curry is.

02:09 Really, it's, I'd say, got the naga pickles,

02:11 the actual naga chilli in there, the green chillies.

02:14 And it's really come out with this deep, thick, rich,

02:18 almost like a burgundy color.

02:20 It looks terrifying.

02:21 Okay, and appropriate for Halloween season, obviously.

02:24 But also sort of a great commemoration

02:27 of National Curry Week.

02:29 Right.

02:41 Okay.

02:47 Wow.

02:49 I am at a loss for words.

02:52 That is unbelievably spicy.

02:54 Ooh.

02:57 I'm actually crying.

02:59 (laughs)

03:00 I'm going to have some rice just to...

03:02 'Cause it tastes so good.

03:05 My whole mouth, everything has gone numb.

03:12 Like I can't feel my tongue.

03:13 I can't feel my teeth.

03:15 This is insane.

03:18 This is absolutely crazy.

03:19 I'm tearing up.

03:21 I need more rice.

03:24 (laughs)

03:25 I need more rice.

03:26 I don't know what to do with myself.

03:27 - As a national world top tip,

03:29 if you're trying to ditch a hard drug addiction,

03:33 spicy curries are the way to go.

03:36 - Are you all right?

03:37 Your voice went slightly lower there.

03:40 - Yeah, we're good.

03:41 My hands are shaking.

03:43 The lamb itself is amazing.

03:45 Like it's so tender.

03:47 It's so soft.

03:48 I've got the spoon.

03:55 Spoon's here.

03:57 It's time for the ice cream.

03:58 - Okay, so we have another surprise for you.

04:02 - Yeah?

04:03 - This is, I believe, from the chili queen.

04:08 So this is-

04:10 - It's a drizzle.

04:10 - Just going to put a drizzle 'cause it's hot.

04:12 That's hot.

04:12 - Just a little bit.

04:13 Yeah, that'll do.

04:15 - And I've put it to one section

04:16 so it's not all over.

04:18 - You've hairbrushed yourself, haven't you?

04:20 - Yeah, I'm looking at you and you've had quite a lot

04:22 and I feel bad, so I'm going to have a little bit.

04:25 That is hitting the back of my mouth straight away.

04:39 - You're all right there, Shep.

04:40 You can't handle your spice.

04:42 (laughing)

04:44 - But there's something tasty about it, though, isn't there?

04:49 - Yeah.

04:49 - Do you want to try it?

04:50 - I'm dipping into the curry, I think.

04:52 - Thank you.

04:54 I'll throw that tissue away now.

04:55 Bye, will you?

04:56 - Yeah, this was genuinely a really delicious curry.

05:03 You can taste all of the different ingredients.

05:05 You can taste...

05:06 So I'm still just trying to breathe

05:09 and keep breathing, but...

05:12 - Holy (beep)

05:13 (laughing)

05:16 - Even like my saliva and everything is spicy.

05:22 My eyes are running, my nose is running.

05:24 It's really, really nice.

05:25 And people just say off camera how addictive it is

05:30 because even though it's so hot, you still want more of it.

05:34 I can't describe...

05:36 (burping)

05:37 Excuse me, I can't describe the feeling.

05:40 Oh, that like burned the back of my throat, actually.

05:43 Yeah, you can taste all the ingredients, the green peppers,

05:48 the naga chilli, the naga pickle,

05:52 the curry powder in there.

05:54 The lamb was fantastic as well.

05:56 I really, really enjoyed it.

05:57 And as we've discussed very briefly,

06:00 because I cannot read more than a sentence without suffering,

06:05 there are health benefits to this.

06:09 The spicier the curry, it's going to speed up your metabolism.

06:12 It's going to reduce your risk of cardiovascular diseases.

06:15 If you were to eat one of these a week,

06:19 I think one a day you'd end up

06:20 having your stomach bumped in hospital very, very quickly.

06:24 One of these a week, I think you'd live to your 120.

06:27 So maybe this is the secret.

06:29 That's all from me for now.

06:32 As I said, it's National Curry Week all week.

06:34 I'm going to finish off this ice cream.

06:36 We're going to eat some poppadoms.

06:37 And yeah, God bless my toilet in three hours' time.

06:41 (slurping)

06:43 (silence)

06:45 [BLANK_AUDIO]

Category

Transcript

Recommended