Phall

"Phaal" redirects here. For the French rapper, see Alpha Wann.

Phall (Bengali: ফাল, lit. 'jump')^[a] is an extremely hot curry that originated in Britain, specifically in the Bangladeshi-owned curry-houses of Birmingham, England, in 1971.

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 (or scotch bonnet, habanero or Carolina Reaper peppers), tomatoes, ginger, choice of protein

British Bangladeshi curry

Further information: Curry in the United Kingdom

Phall is a curry that originated in the Bangladeshi-owned curry-houses of Birmingham, England, in 1971. It is not to be confused with the char-grilled, gravyless, finger food phall from Bangalore. It is the hottest form 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.^[1][2] The dish is a tomato-based thick curry and includes ginger and optionally fennel seeds.^[3] Phall has achieved notoriety as the spiciest generally available dish from Indian restaurants.^[4]

In 2008 in the UK, a charity competition in Hampshire was based on competitors eating increasingly hot phalls.^[5]

Notes

1. Phall is also spelt fall, faal, phaal, fahl, and fal.