|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.
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.
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.
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.
- "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.
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