audioman Posted January 30, 2007 Share Posted January 30, 2007 Never heard of it, until today. Link to comment Share on other sites More sharing options...
talksport Posted January 30, 2007 Share Posted January 30, 2007 Re: What is P'hall? :chin: Link to comment Share on other sites More sharing options...
audioman Posted January 31, 2007 Author Share Posted January 31, 2007 Re: What is P'hall? None of you Brit Indians know either? This is supposed to be the hottest curry in the planet or something and pretty famous in the UK. I wanna know from those who have tasted it whether it is really as hot as they say it is. And what exactly does it have in it? Link to comment Share on other sites More sharing options...
gator Posted February 1, 2007 Share Posted February 1, 2007 Re: What is P'hall? for people like me, who have never heard of it before..... from wiki From Wikipedia, the free encyclopedia Jump to: navigation, search Phaal, sometimes spelt as phall or paal, is an Indian curry dish, red to red-orange in colour. It is widely reputed to be one of the hottest form of curry available, even hotter than the Vindaloo, with at least 10 or 12 ground chillies included in a standard portion. The phaal has achieved a certain degree of notoriety as the hottest generally available dish from Indian restaurants, so much so that many of them do not actually list it on their menus and will only cook it if specifically requested. Cases have occurred where customers have vomited or passed out as a result of the extreme level of chilli contained in a Phall[citation needed]. It tends to have quite a bitter taste and does not have the distinct flavour of tomatoes, that other hot curries such as a vindaloo have. It is nearer in taste to a Madras curry. Phaal is not an Indian dish at all and Indians in India will probably look totally blank if you ask them for a Phaal. It, probably, is like the Chicken Tikka Masala, and has been created purely to satisfy curry restaurant diners who wanted to eat the strongest curry possible. A particularly strong phaal, known as P'hall, is served, albeit with a disclaimer, in New York City, at Brick Lane Curry House. The restaurant was featured on Jim O' Connor's Food Network episode of "The Secret Life of...Fiery Foods." The chef creating the P'hall was shown wearing a gas mask while cooking. The owner, Sati Sharma, mentions in the episode P'hall originated in England as a dare for inebriated curry enthusiasts. The Brick Lane Curry House's recipe for P'hall contains the Naga Jolokia or Tezpur chilli, the hottest pepper in the world. In the UK, there are certain restaurants that also serve up a particularly hot version of a phaal known as a tindaloo. The tindaloo is similar to a phaal, but is usually laced with extra chopped chillies to add more heat. Often the hottest varieties of chilli are used such as Scotch bonnets. Contrary to popular belief, water is not the most effective help in softening the amount of heat recieved from a curry. Curries, slightly acidic, are more effectively treated with milk or Yoghurts, as they are slightly alkaline and help neutralise the heat. Link to comment Share on other sites More sharing options...
audioman Posted February 1, 2007 Author Share Posted February 1, 2007 Re: What is P'hall? A particularly strong phaal, known as P'hall, is served, albeit with a disclaimer, in New York City, at Brick Lane Curry House. The restaurant was featured on Jim O' Connor's Food Network episode of "The Secret Life of...Fiery Foods." The chef creating the P'hall was shown wearing a gas mask while cooking. That is where I saw this. Was wondering if someone who has personally tasted it could tell me more. Link to comment Share on other sites More sharing options...
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