| Phall | |
| 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 |
| Calories: | 205.5 (chicken) |
Phall (Bengali: ফাল||jump), also spelt fall, faal, phaal, fahl or fal, is a curry that originated in the Bangladeshi-owned curry-houses of Birmingham, England and has also spread to the United States.[1] 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.[2] Phall has achieved notoriety as the spiciest generally available dish from Indian restaurants.[3] It is, however, quite rare to find in comparison to vindaloo (which is usually the staple hottest curry of most Indian restaurants in the UK).
In 2008 in the UK, a charity competition in Hampshire was based on competitors eating increasingly hot phalls.[4] 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.