Phall

Phall (Bengali: ফাল, romanized: fal, lit. 'jump' in Sylheti) is a British Asian curry which originated in the British Bangladeshi-owned curry-houses of Birmingham and has also spread to the United States.[1] It is not to be confused with the char-grilled, gravyless, finger food phall from Madras Presidency.

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 or habanero. Typically, the dish is a tomato-based thick curry and includes ginger and optionally fennel seeds.[2]

Phall has achieved notoriety as the hottest generally available dish from Indian restaurants. In 2008 in the UK, a charity competition in Hampshire was based on competitors eating increasingly hot phalls.[3]. 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.