Very hot curry
Phall is considered the hottest curry in the world it is a British Asian curry which originated in British Bangladeshi restaurants in Birmingham, UK.
It is ridiculously hot and comes with a severe allergy warning. These are some of the comments from the creators and dinners:
“We wanted to create a dish that combined Indian spices with the world’s hottest chillies.”
“The curry does have flavour but it has a spice that continues to burn your mouth for a long time.”
“It was like chewing on a live grenade, knowing any second it was about to detonate and when it did, my head felt like it was being blown off, my body went into survival mode and sweat poured down my face.”
“I could eat only four mouthfuls of the chicken curry before gasping for air.”
It generally is made using ten different peppers – ranging from the comparatively mild habanero and scotch bonnet (both 100,000 to 350,000 Scoville units) to the infamous bhut jolokia. The dish is a tomato-based thick curry with ginger and fennel seeds.
Alternative: fall, faal, fahl, phaal, phal or paal