Phall

Phall

Phall (sometimes spelt as phaal, phal or paal) is an Indian curry dish, which originated in South India. [cite web |url=http://flatproduct.co.uk/indiaorganics/menu/house_specials.html |title=Phall curry|accessdate=2008-07-14 |publisher= India Organix] It is one of the hottest forms of curry regularly available, even hotter than the Vindaloo, [cite web |url= http://www.thespiceisright.co.uk/acatalog/Vindaloo.html|title=Vindaloo/Phall curry|accessdate=2008-07-14 |publisher= thespiceisright.com] using a large number of ground standard chillies, or a hotter type of chilli such as scotch bonnet or habanero. Typically, the dish includes ginger and optionally fennel seeds. [cite web |url=http://www.bbc.co.uk/dna/h2g2/A3073556|title=Advice for Eating in an Indian Restaurant in Britain|accessdate=2008-07-14 |publisher= BBC h2g2]

The phall has achieved notoriety as the hottest generally available dish from Indian restaurants. For example, the well-known Brick Lane Curry House in New York has a "P'Hall of Fame" on their website [cite web |url=http://www.bricklanecurryhouse.com/ |title=Homepage (click on "P'Hall of Fame")|accessdate=2008-07-14 |publisher= Brick Lane Curry House] and will provide customers who finish the dish with a free drink and a certificate. [cite web |url=http://www.seriouseats.com/newyork/2008/06/brick-lane-curry-house-east-village-nyc-phaal-spiciest-indian-curry.html |title=The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever?|accessdate=2008-07-14 |publisher= SeriousEats] , whilst in the UK, a charity competition was based on competitors eating increasingly hot phalls. [cite web |url=http://www.dailyecho.co.uk/mostpopular.var.2092926.mostviewed.curry_lovers_take_on_hottest_ever_dish_for_charity.php |title=Curry lovers take on hottest ever dish for charity|accessdate=2008-07-14 |publisher= Southern Daily Echo]

References

External links

* [http://www.recipezaar.com/61187 Recipe for a Phall dish]


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