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