Phall

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title: "Phall" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["english-cuisine", "curry-in-the-united-kingdom", "bangladeshi-cuisine-in-the-united-kingdom", "sylheti-cuisine"] description: "British Asian curry" topic_path: "geography/united-kingdom" source: "https://en.wikipedia.org/wiki/Phall" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary British Asian curry ::

::data[format=table title="Infobox food"]

Field	Value
name	Phall
image	Chicken phaal.jpg
caption	Chicken phaal from the Brick Lane Curry House, New York
alternate_name	Fall, faal, phaal, phal, fal
country	England
region	Birmingham
type	Curry
main_ingredient	chilli peppers (or scotch bonnet, habanero or Carolina Reaper peppers), tomatoes, ginger, choice of protein
::

| name = Phall | image = Chicken phaal.jpg | caption = Chicken phaal from the Brick Lane Curry House, New York | alternate_name = Fall, faal, phaal, phal, fal | country = England | region = Birmingham | type = Curry | main_ingredient = chilli peppers (or scotch bonnet, habanero or Carolina Reaper peppers), tomatoes, ginger, choice of protein Phall () is an extremely hot curry that originated in Britain, specifically in the Bangladeshi-owned curry-houses of Birmingham, England, in 1971.

British Bangladeshi curry

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. The dish is a tomato-based thick curry and includes ginger and optionally fennel seeds. Phall has achieved notoriety as the spiciest generally available dish from Indian restaurants.

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

Notes

References

References

1. "From balti to bhuna: the ultimate guide to curry". [[BBC Radio 4]].
2. Chapman, Pat. (1988). "Favourite Restaurant Curries". [[Piatkus]], The Curry Club.
3. "Advice for Eating in an Indian Restaurant in Britain". [[BBC]].
4. Koh, Emily: [https://freerepublic.com/focus/chat/2167829/posts The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever? (The Taste of Pain)], 23 June 2008. Accessed on 20 June 2021.
5. (5 March 2008). "Curry lovers take on hottest ever dish for charity". [[Southern Daily Echo]].

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