Phall
British Asian curry
From Wikipedia, the free encyclopedia
Phall (Bengali: ফাল, lit. 'jump')[a] is an extremely hot curry that originated in Britain, specifically in the Bangladeshi-owned curry-houses of Birmingham, England, in 1971.
Chicken phaal from the Brick Lane Curry House, New York | |
| Alternative names | Fall, faal, phaal, phal, fal[1] |
|---|---|
| Type | Curry |
| Place of origin | England |
| Region or state | Birmingham |
| Main ingredients | chili peppers (scotch bonnet, habanero or Carolina Reaper peppers), tomatoes, ginger, choice of protein |
British Bangladeshi curry
Phall is a curry that originated in the Bangladeshi-owned curry-houses of Birmingham, England, in 1971. It is not to be confused with the char-grilled, gravyless, finger food phall from Bangalore. It is the hottest form of curry regularly available, even hotter than the vindaloo, using many ground standard chilli peppers, or a hotter type of chilli such as scotch bonnet, habanero, or Carolina Reaper.[2][3] The dish is a tomato-based thick curry and includes ginger and optionally fennel seeds.[4] Phall has achieved notoriety as the spiciest generally available dish from Indian restaurants.[5]
In 2008 in the UK, a charity competition in Hampshire was based on competitors eating increasingly hot phalls.[6]
Notes
- Phall is also spelt fall, faal, phaal, fahl, and fal.