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One curry in a hurry - and a dash to casualty
A London curry restaurant that organises a chilli-eating competition for charity has been forced to tone-down its offering after two contestants had to be taken to hospital. The entrants had to try and get through one bowl of the Kismot Killer curry made by the Kismot Indian Restaurant in Edinburgh.
The dish is made using Naga Jolokia chillies that are grown in Dorset.
Two British Red Cross workers, who were keeping an eye on the event said that they were overwhelmed by the casualties as competitors started writhing on the floor in agony while vomiting or fainting.
The curry uses some of the world's hottest chillies. According to restaurant owner, Abdul Ali, the curry will have to be toned down for next year's competition, as it was evidently way too hot for the palates of the many people who entered the event.
Contestant Curie Kim was admitted to casualty twice, complaining of stomach cramps and a burning mouth and throat. The 21-year-old student came second in the competition, which was won by Beverly Jones who managed to swallow nine spoonfuls of the chilli-filled fish dish.
The challenge is an annual fund-raiser for the Children's Hospice Association of Scotland and the challenge is to eat as much of the super-hot and spicy curry as possible.
Read the full article on www.guardian.co.uk.
