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Place of origin United Kingdom
Main ingredient(s) chili peppers (or scotch bonnet or habanero peppers), tomatoes, ginger

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, and is 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,[2] using a large number of ground standard chili peppers, or a hotter type of chili such as scotch bonnet or habanero. Typically, the dish is a tomato-based thick curry and includes ginger and optionally fennel seeds.[3]

The phall has achieved notoriety as the hottest generally available dish from Indian restaurants. For example, the well-known Brick Lane Curry House in New York has a "P'Hall of Fame" on their website[4] and will provide customers who finish the dish with a free beer and a certificate.[5] In 2008 in the UK, a charity competition in Hampshire was based on competitors eating increasingly hot phalls.[6]


  1. ^ "What is Phall Curry?". Retrieved 2009-07-17. 
  2. ^ "Vindaloo/Phall curry". Retrieved 2008-07-14. 
  3. ^ "Advice for Eating in an Indian Restaurant in Britain". BBC h2g2. Retrieved 2008-07-14. 
  4. ^ "Homepage (click on "P'Hall of Fame")". Brick Lane Curry House. Retrieved 2008-07-14. 
  5. ^ "The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever?". SeriousEats. Retrieved 2008-07-14. 
  6. ^ "Curry lovers take on hottest ever dish for charity". Southern Daily Echo. Retrieved 2008-07-14.