Phall

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

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