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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
Food energy (per serving)	205.5 (chicken) kcal

Phall (Bengali: ফাল, lit. '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. 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 spiciest generally available dish from Indian restaurants. 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. 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.

References

1. "Lamb phall, vindaloo and madras curry recipes". Archived from the original on 2017-10-27. Retrieved 2017-10-27.
2. "Advice for Eating in an Indian Restaurant in Britain". BBC h2g2. Archived from the original on 26 February 2009. Retrieved 2008-07-14.
3. Koh, Emily: The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever? (The Taste of Pain), 23 June 2008. Accessed on 20 June 2021.
4. "Curry lovers take on hottest ever dish for charity". Southern Daily Echo. 5 March 2008. Retrieved 2008-07-14.

v t e Bangladeshi dishes
Main and side dishes	Meat Akhni Alu gosht Satkara Beef Biryani Haji biryani Chicken korai Chicken tikka Durus kura Gosht Hash O Bash Jalfrezi Kala bhuna Kebab Seekh kebab Shami kebab Keema matar Kofta Korma Mezban Mogoz bhuna Murgi musollom Mutton curry Nihari Paya Polao Posondo Roast chicken Roust Tandoori chicken Tikka Seafood Chingri malai curry Daab chingri Domachha Fried fish Hutki Shira Machh bhaja Machher Jhol Shorshe ilish Thoikor Tenga Vegetarian Alur Dom Bhorta Begun bhorta Alu Bharta Bini/biran bhat Chacchari Chira Dal Forash Haleem Khichra Khichuri Norom khichuri Panta bhat Ponir Shak Shorba Shukto Tehari Torkari Zorda polao
Snacks and sauces	Achar Alu chaat Alur chop Beguni Bela Biscuit Bhelpuri Chaat Chatni Chanachur Chhana Chotpoti Doi bora Jhalmuri Nankhatai Paan Pakora Phuchka Raita Samosa
Breads	Bakarkhani Bhatoora Chapati Luchi Naan Porotha Alu porotha Moghlai porotha Puri (food) Ruti Rumali ruti Tandoor bread
Beverages	Akher rosh Aamrosh Beler Sharbat Borhani Cha Dudh cha Masala cha Seven-color tea Ghol Khejur rosh Lachhi Matha Rooh Afza Shorbot Taler rosh
Sweetmeats	Borfi Bundia Chhanamukhi Chhenabara Chomchom Doi Mishti doi Curd of Bogra Faluda Gulabjam Gur badam Halua Gajorer halua Jilapi Chhena Shahi Kheer Kulfi Laddu Malpua Mimi Chocolate Morobba Nimki Pantua Pitha Ashke pitha Bhapa pitha Chunga pitha Nunor bora Teler pitha Roshkodom Roshmolai Roshogolla Khondoli Shemai Shondesh Shonpapri Tiler Khaja Tusha Shinni
Bangladeshi diaspora	Chicken tikka masala Phall
Category

• English cuisine
• Indian cuisine in the United Kingdom
• Bangladeshi cuisine in the United Kingdom
• Sylheti cuisine