Phall facts for kids
| Alternative names | Fall, faal, phaal, phal, fal |
|---|---|
| Type | Curry |
| Place of origin | United Kingdom |
| Region or state | Birmingham |
| Main ingredients | chilli peppers (or scotch bonnet, habanero or Carolina Reaper peppers), tomatoes, ginger, choice of protein |
| 205.5 (chicken) kcal |
Phall (Bengali: ফাল, lit. 'jump'), also spelled Fall, Faal, Phaal, Phal, or Fal, is a super-spicy curry dish. It first appeared in Bangladeshi-owned curry restaurants in Birmingham, a city in the United Kingdom. This fiery curry has also become popular in the United States. Phall is famous for being one of the hottest curries you can find in restaurants!
It's important not to confuse this Phall with a different dish from Bangalore, India. The Bangalore Phall is a char-grilled, gravyless, finger food, which is very different from the spicy curry.
What Makes Phall So Hot?
Phall is known for its extreme heat. It is often considered one of the hottest curries you can order, even spicier than a vindaloo. The intense heat comes from using many ground chilli peppers. Sometimes, even hotter types of chillies are used, like the scotch bonnet, habanero, or the incredibly hot Carolina Reaper.
Key Ingredients
Typically, Phall is a thick curry with a tomato base. It also includes ginger for flavor. Sometimes, fennel seeds are added too, which give it a unique taste.
Phall's Fiery Fame
Phall has gained a lot of attention for being the hottest dish commonly available in Indian restaurants. People often challenge themselves to eat a full serving of this super-spicy curry.
Spicy Challenges
In 2008, a charity competition in Hampshire, UK, challenged people to eat increasingly hot Phall dishes. This shows just how famous the curry is for its heat!
The TV show Man v. Food also featured Phall. In a Season 1 episode, the host, Adam Richman, took on a challenge to eat a full serving of Phall. This happened at the Brick Lane Curry House in Manhattan, New York City.
See also
In Spanish: Phaal para niños
