Saturday, 30 March 2013

CHILLI EASTER EGG - JUST A PALATE CLEANSER

by Colin Bloom

According to the BBC website, an Indian restaurant in Surrey has created a "not for bunnies" Easter egg using three of the hottest varieties of chilli pepper.

Using a ghost chilli, a scotch bonnet and a habanera in the egg, it is said to be up to 10 times hotter than a vindaloo or equal to 400 bottles of Tabasco sauce. It is so hot that diners must wear protective gloves before touching it.

Regular readers will know about the Curry Union, an adventure into creating relationships with some of societies most marginal people via the medium of spicy food.

Some of our guests are street drinkers and rough sleepers, and knowing them as I do, this chilli Easter Egg would be treated as a palate cleanser! If anyone would like to buy one of these eggs and donate it to the Curry Union, let me know!

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