Phall
| Type | Curry |
|---|---|
| Place of origin | United Kingdom |
| Main ingredients | chilli peppers (or scotch bonnet or habanero peppers), tomatoes, ginger |
 Cookbook: Phall  Media: Phall | |
Phall (sometimes spelled fall, faal, fahl, phaal, phal or paal) is a British Asian Indian curry dish, which originated in Indian restaurants in Birmingham, UK. It should not to be confused with the char-grilled, gravyless, finger food phall from Bangalore.[1]
It is one of the hottest forms of curry regularly available, even hotter than the vindaloo, using a large number of ground standard chilli peppers, or a hotter type of chilli such as scotch bonnet or habanero. Typically, the dish is a tomato-based thick curry and includes ginger and optionally fennel seeds.[2]
The phall has achieved notoriety as the hottest generally available dish from Indian restaurants. In 2008 in the UK, a charity competition in Hampshire was based on competitors eating increasingly hot phalls.[3]
The Brick Lane Curry House in New York City uses ten different kinds of chilies and preparation requires the use of a gas mask to prevent choking. The restaurant requires that one agree to a verbal disclaimer not to hold the restaurant responsible upon accepting the challenge. Adam Richman attempted the challenge and succeeded.
References
- ↑ "What is Phall Curry?". indiacurry.com. Retrieved 2009-07-17.
- ↑ "Advice for Eating in an Indian Restaurant in Britain". BBC h2g2. Retrieved 2008-07-14.
- ↑ "Curry lovers take on hottest ever dish for charity". Southern Daily Echo. Retrieved 2008-07-14.
