The chefs at Bengal Village wear blue gloves when they make the lunatic dish, which is prepared with a paste made from those 72 varieties of chilli ground up into a powder and cooked off with mustard seeds, fenugreek, a certain type of cumin and so on. The sauce essentially comprises ghee, garlic, onion, chillies and spices, with very little in the way of tempering ingredients like tomatoes, though they do make up the base.
Bengal Village: How bad is London’s hottest curry, really?
