Bombay Mahal is celebrating National Spice & Herb day on June 10th by creating the famed Phaal curry– a dish that’s considered one of the hottest in the world, even hotter than a vindaloo by importing some of the world’s fieriest spices from India.
A British-Asian curry that originated in Birmingham, UK, Phaal is made with fiery habanero peppers or scotch bonnet peppers, with many modern restaurants now making it with ghost peppers – noted for their incredibly hot properties that leave most people sweating.
Many people are familiar with chilli and jalapeno peppers, but few can withstand the heat and fiery intensity of ghost, scotch bonnet and habanero peppers which all find their way into Bombay Mahal's version of Americans Hottest Curry. With varieties being up to 100 times hotter than a regular jalapeno, it’s not for everyone and can seriously leave you feeling uncombable after consumption.
From London to Dubai, Bangkok to Brunswick, you can find an Indian restaurant just about anywhere these days. Bombay Mahal in Brunswick, Maine has been cooking up some of India's most famous dishes for its customers for over 30 years.
National Spice and Herb Day celebrates the power of flavour and its many benefits, not only raising awareness for growing your own spices and how they make our food delicious but also celebrating how they provide us with specific health benefits.
Owners of the restaurant Raj and Bina Sharma immigrated to Maine from the UK in the early 90s and were inspired to create the dish after numerous requests from customers wanting to experience the spiciest dish Bombay Mahal can whip up.
In addition to following all Covid-19 guidelines, the kitchen staff's use of PPP and face coverings provided dual benefits to chefs - shielding them from the intensity of the level of spice which measures close to 1,000,000 units on the Scoville scale.