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Eat Phall
Phall is a British Asian Indian curry dish, which originated in Indian restaurants in the UK, and 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 a large number of ground standard chili peppers, or a hotter type of chili such as scotch bonnet or habanero. Typically, the dish is a tomato based thick curry and includes ginger and optionally fennel seeds.
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 and will provide customers who finish the dish with a free beer and a certificate. In the UK, a charity competition was based on competitors eating increasingly hot phalls.
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