Phall: Difference between revisions
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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.<ref>{{cite web |url=http://www.dailyecho.co.uk/mostpopular.var.2092926.mostviewed.curry_lovers_take_on_hottest_ever_dish_for_charity.php |title=Curry lovers take on hottest ever dish for charity|accessdate=2008-07-14 |publisher= Southern Daily Echo}}</ref> |
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.<ref>{{cite web |url=http://www.dailyecho.co.uk/mostpopular.var.2092926.mostviewed.curry_lovers_take_on_hottest_ever_dish_for_charity.php |title=Curry lovers take on hottest ever dish for charity|accessdate=2008-07-14 |publisher= Southern Daily Echo}}</ref> |
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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 (actor)|Adam Richman]] attempted the challenge and succeeded. |
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==References== |
==References== |
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Revision as of 11:05, 11 June 2016
| Type | Curry |
|---|---|
| Place of origin | United Kingdom |
| Main ingredients | chilli 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. 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]
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.
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