Place of origin United Kingdom | ||
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Similar Dhansak, Dopiaza, Pathia, Vindaloo, Pasanda | ||
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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.
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.
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.
