Everyone has their own spice tolerance levels, and when it comes to visiting an Indian restaurant, some like to go as hot as they can stand, while others prefer a mild, flavourful dish. For those who really love to turn up the heat, the Zouk Tea Bar and Grill in Manchester offered its famous Carolina Reaper Karahi in honour of National Chilli Day.
Prepared with Carolina Reaper chillis, which made the Guinness Book of Records for being the hottest chillis, it was bound to challenge even the most die-hard spice lovers. Could Manchester Evening News reporter Rami Mwamba handle the heat? He headed to the restaurant, confident he could take on the challenge, writing: “In life it is very important to know your limits. I learned this in the hardest of ways when I arrogantly put myself forward to try the ‘world’s hottest curry’ at this week.”
He continued: “I had good reason to put myself forward too, in 2023 I aced the Bunny Jackson’s hot wings challenge and while my spice tolerance has dulled over the years, I feel as though I can hang with the best of them when it’s time to play ball.”
He’s not the first one to take on the challenge. Rami’s colleague Tom George attempted it in 2024, managing to eat about two thirds of the curry, which staff praised for being one of the best attempts of the day.
Rami said he went into the challenge feeling ready to take it on: “Earlier this week I confidently walked into Zouks on Chester Street with my chest held high and misplaced confidence.
“On the menu their hottest dish was called Carolina Reaper chicken karahi. Costing £15.95, it was made up of chicken, tomatoes, crushed peppers-corn, cumin, ginger, garlic, and a Carolina Reaper pepper that was dried and turned into a paste before infused into the dish.
“A concoction so dangerous that chefs wear masks, gloves, and glasses to protect themselves from the fumes, according to staff. Despite having all this information, I was still sure that I’d be able to complete the curry with ease, even when the dish was brought to my table there was no trepidation or second thoughts.”
Rami said there was nothing surprising about the look of the dish: “The curry itself was very deceiving, it genuinely looked delicious, a gorgeous deep orange with chunks of chicken, veg and tasteful garnish giving it an Instagram ready look.
“The smell was even more deceiving; the plate was barely piping hot and it failed the smell test with my nostrils barely registering any sort of spicy animosity. At this point I was completely comfortable and looked forward to tucking into a decent curry as opposed to death on a plate.
“The dish came with a healthy serving of pilau rice and a delightfully baked garlic naan. Like a fool, I went all in, and scooped a baby fist sized portion nestled inside the naan bread.”
He didn’t feel the effects of the spice right away: “The first bite was pleasant, it tasted like a spicier than usual curry but three chews in and I was thinking this was going to be a doddle.
“I was going for seconds when the pain began. First it was the bead of sweat running down my forehead, then suddenly my mouth felt a thousand angry ants pinching the inside of my mouth.
“At this point I had commanded an audience of two, my colleague and a Zouk staff member who told me he had faith in me, scared to let them down, I went for a second bite. A costly mistake.”
Rami then discovered why people had found the curry such a challenge.
“The second bite only compounded my misery and now there was no part of my mouth that wasn’t in excruciating pain. After swallowing, I lunged at the two-litre jug of mango lassi which was my only reprieve from the ridiculous spice.
“At this juncture I was truly humbled, despite my audience’s attempts to get me to continue I unfortunately had to tap out, I could only muster two bites.”
Sadly, Rami had to put his pride aside and admit defeat: “I walked into Zouk Tea Bar and Grill, full of hubris and walked out a beaten man.”