Phall

Chicken phaal from the Brick Lane Curry House, New York
Alternative names	Fall, faal, phaal, phal, fal
Type	Curry
Place of origin	England
Region or state	Birmingham
Main ingredients	chilli peppers (orscotch bonnet,habanero orCarolina Reaper peppers),tomatoes,ginger, choice of protein
Food energy (per serving)	205.5 (chicken)

Phall (Bengali:ফাল,lit. 'jump'), also speltfall,faal,phaal,fahl orfal, is acurry that originated in theBangladeshi-owned curry-houses ofBirmingham, England, and has also spread to theUnited States.^[1] It is not to be confused with the char-grilled, gravyless,finger food phall fromBangalore.

It is one of the hottest forms of curry regularly available, even hotter than thevindaloo, using many ground standardchilli peppers, or a hotter type of chilli such asscotch bonnet,habanero, orCarolina Reaper. Typically, the dish is a tomato-based thick curry and includesginger and optionallyfennel seeds.^[2] Phall has achieved notoriety as the spiciest generally available dish from Indian restaurants.^[3] It is, however, quite rare to find in comparison to vindaloo (which is usually the staple hottest curry of most Indian restaurants in the UK).

In 2008 in the UK, a charity competition inHampshire was based on competitors eating increasingly hot phalls.^[4] A Season 1 episode ofMan v. Food inNew York City featured hostAdam Richman accepting a challenge involving eating a full serving of phall at Brick Lane Curry House inManhattan.

• English cuisine
• Indian cuisine in the United Kingdom
• Bangladeshi cuisine in the United Kingdom
• Sylheti cuisine

• Articles with short description
• Short description is different from Wikidata
• Articles containing Bengali-language text