A worthless piece of trash, Indiralogathil Na Azhagappan is sheer agony to endure.

Since we’ve enjoyed Vadivelu’s comedy for several years, it was with a great deal of excitement and anticipation that we headed to the Newark Screens theater in Newark, NJ on Saturday to watch Indiralogathil Na Azhagappan.

Oh, what a horrendous nightmare it turned out to be.

While the makers of Indiralogathil Na Azhagappan tout it as a comedy, the movie is nothing short of a tragedy for viewers who made the mistake of shelling out $10 to watch this trash.

Director Thambi Ramaiah and producer Manickam Narayanan ought to be hounded out of the Tamil movie industry with a broomstick for inflicting garbage like Indiralogathil Na Azhagappan on hapless viewers. 

This is a movie that should never have seen the light of the day.

Unbearably crude, horribly amateurish and silly beyond belief, Indiralogathil Na Azhagappan left us with a stinging migraine at the end.

There is no story worth speaking of in Indiralogathil Na Azhagappan, the sets are more amateurish than a high school drama production set and the acting garishly loud.

Vadivelu plays three roles in this movie - King of Gods Indira, God of Death Yama and a stage-actor Azhagappan in the village.

And he is unwatchable, unendurable and unfathomable in all of them.

None of the three roles Vadivelu plays leave a pleasing impression Continue Reading…

Indian food owes its attraction to the rich amalgam of spices and, of course, the hot chilies that go into its famed curries.

Today’s Wall Street Journal (subscription required) brings us news of an Indian chili called Bhut Jolokia that is supposedly 200 times hotter than jalapeño pepper.

Apparently, Bhut Jolokia is the world’s hottest chili pepper. Period. 

In fact, one local farmer Digonta Saikia cautioned an outsider about Bhut Jolokia:

It is so hot you can’t even imagine. When you eat it, it’s like dying. 

Here is what the WSJ had to say about Bhut Jolokia:

The bhut jolokia pepper, which is farmed in the northeast part of the country, was plucked from obscurity last year when the Guinness Book of World Records declared it the world’s hottest. The standard measure for such things is the Scoville Heat Unit, or SHU, named after Wilbur Lincoln Scoville, a chemist who in 1912 developed a method of assessing the heat given off by capsaicin, the active ingredient in chili peppers. Jalapeño peppers measure about 5,000 SHUs. The bhut jolokia tops a million.

Bhut Jolokia is not for effete palates.

Even most Indian palates used to hot curries would find it hard to stand the heat from the Bhut Jolokias though locals in Assam, Manipur and Nagaland eat them raw or add them to curries.

According to a WSJ slide show, Bhut Jolokias are more profitable for farmers than ordinary chili peppers, going for three cents each.

Are we going to try Bhut Jolokia? No way. Oh boy, we can’t even handle the Guntur chilies.