![]() Capsaicin does not burn, but it cleverly imitates burning, binding to a receptor on mammalian tongues called the VR1 receptor, which senses heat. Photo via Flickr user STV Photos.īut why would people voluntarily subject themselves to an experience they know will be intensely painful? No mammals, other than humans, seek out chilies the plants' defence mechanism works to protect it against the mammalian digestive system, which, unlike the avian one, will destroy the seeds before expelling them, giving the plant little or no chance of reproductive success.Ĭapsaicin is the chemical in chilies that causes pain, and which is measured on the Scoville heat scale. And, as for vomiting in or outside the restaurant, it's almost unthinkable-an insult to this kind, mild-mannered man who built this business with his family, all of whom believe in creating authentic curry dishes. He does not look like a man who orchestrates the eating of super-hot curries. ![]() Abdul takes pride in bringing the beautifully presented dishes over. ![]() He welcomes me and my friends, David and Julia, to the restaurant with poppadoms, a tray of pickles, and a wonderfully sweet, sharp mint yoghurt in a silver jug. "We can tell you some of the recipe, but not all," Abdul tells me, smiling, when I decided to try the curry myself. Somehow, chili oil and chili powder are added into the mixture, too. The base is then slow-cooked, sending hot and sharp fumes around the kitchen."Īs if it wasn't enough, even more chilies are added. They're all blended until there's about a litre of base mixture. They can't stop eating it, but every time they take a spoon, they know it's going to hurt.īurrows-the only writer thus far allowed a glimpse into the heart of the Kismot operation-describes some of the cooking process: "It starts with a handful of each of Naga Morich chilies, Bhut Nagas, and Bhut Jolokias. They say it hurts them, but it's good pain. It contains Naga Morich chilies that the proprietor of Kismot sent over from a relative in Sylhet, a mountainous region in the East of Bangladesh. As for the Killer's ingredients, we know it is made from the 17 of the hottest chilies in the world, and that you need to order it 24 hours in advance so the ingredients can be prepared.
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