Blue Moon and OpenTable are spicing things up in Canada with Moon & Pepper, a free pop-up dining experience led by world-renowned chef Vivek Singh. Best known for creating one of the world’s hottest curries at London’s famed Cinnamon Club, Chef Vivek is bringing his fiery creation—and a perfectly paired pint of Blue Moon—to adventurous foodies. We caught up with him to talk heat, flavour, and why citrusy refreshment makes the ultimate curry companion. —Noa Nichol
You’ve been called the mastermind behind one of the world’s spiciest curries—what inspired you to create a dish that pushes diners to their absolute limits?
I was inspired by the idea that people are always looking for new experiences and challenges, even at the dinner table. The Bollywood Burner was my way of channeling that curiosity into food, something that would push boundaries but still be flavourful. It quickly became an iconic dish, sought out around the world. Over the years I’ve seen every reaction, from diners sprinting away after a single bite, to others giving up halfway, and of course, the unforgettable ones who battle it out for nearly an hour; sweating, turning bright red, but ultimately finishing with a huge sense of victory.
Heat and flavour don’t always go hand-in-hand, yet your curry has both. What’s your secret to keeping it delicious while still setting mouths on fire?
Creating that balance between heat and flavour is the fun part. Many people expect heat to overpower flavour, but I wanted to prove the opposite. I spent a long time researching the right dish to build on, and I landed on a Traditional Hyderabadi classic of lamb and livers in a sesame tamarind sauce. From there, I experimented with proportions and layered in the hottest chilies I could source – from Carolina Reapers in the lamb to Scotch Bonnet peppers stuffed with spiced mince – and voila, The Bollywood Burner was born! I could go on and on, but there’s no substitute to trying it for yourself.
Pairing this fiery dish with Blue Moon is genius—how does the beer’s citrusy, creamy profile actually tame (or maybe tease) the spice?
That’s exactly it. It both teases and tames (or at least tries to) at the same time! The zesty Valencia Orange notes in Blue Moon Belgian White cuts through the spice beautifully, while the oats give it a creamy texture that soothes your taste buds. The carbonation then lifts the lingering heat so you’re ready for the next bite of The Burner.
Be honest: have you ever seen someone tap out halfway through your curry? What’s the most dramatic reaction you’ve witnessed?
Oh, I’ve seen it all. People running off after a single bite and others sweating it out for 40 minutes until they emerge bright red but victorious. For me, the most memorable moments are when diners push through, pore by pore, and finish with a sense of pride!
For Canadians who might be a little more cautious with spice—what’s your best tip for learning to love the heat without running for a glass of milk?
Start slow and build up tolerance…don’t dive in headfirst with a huge bite. Take small bites, let the heat rise gradually, and notice how your tolerance grows with each spoonful. When paired with Blue Moon, the spice becomes less intimidating because the beer refreshes your palate as you go.
Every chef has their guilty pleasure—when you’re not cooking world-class curries, what’s your ultimate comfort food?
I must admit, late-night shortbread biscuits like Jammie Dodgers, usually while watching trash TV, is my ultimate guilty pleasure. It’s the simplest things, isn’t it?
If Moon & Pepper is about testing limits, what do you think it reveals about people when they lean into the challenge of spice?
To me, it shows curiosity and a sense of adventure. People who take on the Bollywood Burner aren’t just after heat; they’re embracing a journey through flavour and culture. Spice has always been about discovery, and this challenge says something about our willingness to push boundaries and partake in bold, unforgettable experiences together.
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