For those of you who think you can cope with fiery food, phall (sometimes spelt fall, phaal, phal or paal) is a British Asian dish that is one of the hottest (often the hottest) on the menu.
Phall is basically a thick, tomato based curry made with Habanero or Scotch Bonnet peppers (10 to 12 of them). It originated in Indian Restaurants in the UK so it’s not the most “authentic” dish and shouldn’t be mixed up with Phaal from Bangalore which is char-grilled without sauce and eaten as finger-food.
So is Phall spicy for the sake of it or does it actually taste of anything?
One point we noted from our research is that not many Asian people eat Phall. We think it’s a creation aimed at men (mainly) who want to prove they are “hard” by eating it.
A quick trawl of You Tube can show the after effects and we’re sure it’s a big hit amongst the Student community.
Some restaurants offer special prizes to those who finish the dish and some, such as the Brick Lane Curry House, take it even further by organising “The Phall challenge” – if you manage to finish it, you get a place on the Brick Lane P’hall of fame.
But is the pain worth the prize? One spokesperson said it is:
“An excruciatingly hot curry, more pain and sweat than flavour.”
Enough said we think.