 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 |
Phall (Bengali:ফাল,lit. 'jump')[a] is an extremely hotcurry that originated in Britain, specifically in theBangladeshi-owned curry-houses ofBirmingham, England, in 1971.
Phall is acurry that originated in theBangladeshi-owned curry-houses ofBirmingham, England, in 1971. It is not to be confused with the char-grilled, gravyless,finger food phall fromBangalore. It is the hottest form 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.[1][2] The dish is a tomato-based thick curry and includesginger and optionallyfennel seeds.[3] Phall has achieved notoriety as the spiciest generally available dish from Indian restaurants.[4]
In 2008 in the UK, a charity competition inHampshire was based on competitors eating increasingly hot phalls.[5]