Phall ( bn, ফাল, , jump), also spelt fall, faal, phaal, phal or fal, is a curry which originated in the

Bangladeshi Bangladeshis ( bn, বাংলাদেশী ) are the citizens of Bangladesh, a South Asian country centered on the transnational historical region of Bengal along the eponymous bay. Bangladeshi citizenship was formed in 1971, when the ...

-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 Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...

and optionally

fennel seeds Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalize ...

. 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

{{Bangladeshi dishes English cuisine Indian cuisine in the United Kingdom Bangladeshi cuisine in the United Kingdom Sylheti cuisine