Burnt Out: India's Ankit "Curry-Gainz" Nayal Secures Spicy Win in This Year's Chili Pepper Eating Contest

Stepping into Punjabi this past Saturday, you could feel the friction as a packed house excitedly waited for eight slightly mad contestants to take part in our annual Hot Chili Pepper Eating Contest. This year's event was notable for putting the contestants through the ringer via seven chili peppers sourced in order of spice-level, rather than the "eat as much as you can" format of previous years.

That change took its toll on our Pakistani representative Waseen "PK" Aslam, the first to fall out of the runnings and before the majority of the audience even had time to clean their plates from the massive Indian spread courtesy of Punjabi and settle down after a rousing belly dance. No mind, the crowd moved in to try a sample of the Aslam-beating chili, which left a few clearly regretting the decision and heading to the bar for a much-needed beer.

The next victim to the spice was 4corners' head chef and 2017 Hall of Fame inductee Jun "2 Holes 1 Burn" Trinh, representing Canada but who we expected more from given the fiery bowls of pho he cooks up on a daily basis. It wasn't long, however, before he was joined in quick succession by Russia's Kate "Kente" Eremina, Filipino Cheche "Fiery" Chavez, and Jim "El Diablo Blanco" Nobles of the US, the Hainan yellow lantern chili proving too intense for them handle.

That left the final three – Ankit "Curry-Gainz" Nayal of India, Joseph Kelvin "Flame" Murray of Liberia, and Paco "Big Panda" Silva – to move to the top of the stands and give the hyped crowd a better view of their sweaty, red faces before tackling the final chili: the formidable Yunnan Shabu Shabu. By this point, each of the contestants looked like they could secure victory but it wasn't long before we'd see cracks appear and unshakeable pain starting to wince onto their faces.

At over 1 million Scoville Heat Units (more on that here), the Yunnan Shabu Shabu was always going to be the chili to separate the tame Tobasco lovers from the true chiliheads. It was clear who the favorite was, with Paco Silva apparently bringing his entire Mexican entourage to the restaurant, and flags flew and girls whooped with every mention of his name. That wasn't to help him though and Silva dipped out after tasting the scorching Shabu Shabu. In comparison, Liberia's Murray was rocking a poker face that would make the best in the business proud.

The final two were then in a dead heat, and only by eating chili after scorching chili would the audience know the true 2017 chili champion. Now with Mexico's crew silenced, the venue hushed into tense anticipation and a few opportunistic individuals placed their final RMB 50 Maovember donations on who would come out on top.

The referee signaled to Nayal and Murray to eat a second chili. And then another. And finally, Murray unraveled, his face eventually mirroring the inner burn. India's Ankit Nayal let out a decisive roar and flexed his Curry-Gainz pecs to his adoring fans before he was handed his prize pack worth RMB 1,300. The other participants also collected their winnings in the form of vouchers and various hot sauces before prizes were drawn for the lucky entrants to the raffle, after which everyone – audience and contestants – wiped the beads from their foreheads and headed out into a slightly nippier than usual Beijing.

Overall, this year's event raised RMB 3,870 for Maovember's the Bread of Life and Library Project charities. We'd like to thank everyone who came out and made this year's Hot Chili Pepper Competition as sweat-inducing, nailbiting, and special as it was.

Thank you once again to this year's sponsors and prize givers: Q Mex, Saigon Mama, Pak Pak Thai Kitchen & Bar, Punjabi, Slow Boat, Ayam Brand, Herb Whisperer, Bubba's Pantry, Caravan, Malacca Legend, and Bodensee Kitchen.

Photos: Uni You