The Cinnamon Club chef Vivek Singh said those daring enough to try his Bollywood Burner must first sign a disclaimer that they accept the risks associated with the mouth-scalding dish, Sky News said Saturday.

Singh said the key to the dish's fire is the Naga pepper, a pepper more than 100 times hotter than the average jalapeno pepper.

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

Singh said the dish, which is being submitted to Guinness World Records in an attempt to earn the title of world's hottest curry, is so "extreme" it isn't even a regular menu item.

"I would create it on demand for customers but will not include it all the time, I think it's just too extreme a dish," he told Sky News.