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 spelt as Fall, Faal, Phaal, Phal or Fal, is a curry which originated in the Bangladeshi-owned curry-houses of Birmingham and has also spread to the United States. It is 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 many ground standard chilli peppers, or a hotter type of chilli such as scotch bonnet, habanero, or Carolina Reaper. Typically, the dish is a tomato-based thick curry and includes ginger and optionally fennel seeds.
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. A Season 1 episode of Man v. Food in New York City featured host Adam Richman accepting a challenge involving eating a full serving of phall at Brick Lane Curry House in Manhattan.
See also
In Spanish: Phaal para niños
