One of the world’s hottest chilli peppers is back to Phuket as Navrang Mahal Indian restaurant is holding its 2nd Annual Bhut Jolokia “Ghost Chilli”Challenge on Friday Nov 06, 2015. Encouraged by the success of the inaugural competition last year, the Navrang Mahal team decided to give Phuket’s chilli lovers another chance to face the pepper that is 401.5 times hotter than Tabasco sauce.
Native to India, the Bhut Jolokia pepper became known around the globe in 2007, when Guinness World Records announced it as the world’s hottest chilli. A couple of spicier pepper hybrids have been created since then, but Ghost Chilli is furiously hot anyway, ranking at more than one million Scoville heat units. It is not too much to say that a real chilli lover cannot miss a chance to try this little devil, which has not just the kick, but also some quite specific mouthwatering flavours as well.
According to the rules of the Chilli Challenge, each contestant will be provided with a portion of hot Indian curry with Bhut Jolokia for some real kick. The task is to get it down into the belly, which may cause contestants to “inject considerable effort into producing some priceless moment facial expressions”, as the event organisers say (yes, participants are encouraged to be artistic). Then the judges will announce the winners, who will get some amazing prizes. These include a B3,000 voucher from Jaspal Tailors; a dinner for two at Navrang Mahal’s Indian Curry Night including a bottled beverage; two towers of a cooling drink at a Thai & Seafood restaurant at the Karon Sea Sands Resort & Spa.
“Chilli Challenge curry will be as hot as, if not hotter, than last year! All I can say is that it will be burning rings of fire,” Navrang Mahal’s owner Jaspal Singh says.
The competition is limited to 20 contestants only (must be paying customers of the Friday Indian Curry Night buffet). Entry fee is B200 per contestant, some other conditions apply.
For details, contact info@navrangmahal.com or 076-286464. This event is proudly supported by Live 89.5.