An Indian chef has created the 'hottest curry in the world' dubbed Bollywood Burner -- a lamb-based dish, which comes with a health warning as it contains a chilli that is 100 times hotter than a regular one.

The 'brain storming' dish has been created by executive chef Vivek Singh of London's [Images] Chinnamon Club restaurant, for a contest that marks the launch of Virgin Media's Bollywood Movies on Demand service.

The dish containing the Dorset Naga, a chilli that is 100 times hotter than a regular jalapeno as well as lamb and other peppers, is so hot that it comes with a health warning.

Diners are required to sign a disclaimer saying they are aware of the nature and risks involved in tasting the curry before eating it.

Toby Steele, 19, a student from Brighton, was the first to taste the dish named Bollywood Burner at the restaurant on Great Smith Street in Westminster.

"I am usually a korma man and I suspect this is the hottest thing I have ever tasted. It was nice actually; you could really taste the spices. The initial taste isn't that hot but now a couple of minutes later, I feel a bit floaty and light-headed," he said.

Vivek Singh said that in his opinion 'it is the hottest curry ever. When Virgin Media approached me, I saw it as a challenge.'

"Doing research, I was astonished that one of the world's hottest peppers came from Dorset. It's a fantastic traditional Indian recipe mixed with something English to create something new," the chef said.

Singh, who has been at the restaurant since its opening in 2001, said he believed the recipe will break world records.

"We found a list of the 10 hottest chillies and decided to try and use some of them. I think it will be the hottest curry in the world."

Virgin Media's Asam Ahmed said the recipe was being sent to the Guinness Book of Records in a bid to have its 'world's hottest' tag officially recognised.

Although the curry is not going on the menu at the Cinnamon Club in Westminster, chef Singh may cook it if it is ordered in advance.