“Why not try the Phall?” Our hottest curry, made with an impressive amount of chilli, for intense, long-lasting heat that hits from the very first bite. Despite its extreme spice, the sauce stays rich and fragrant, designed for seasoned heat-seekers after the ultimate challenge. Best enjoyed with a cold drink close at hand.
A dish with a story
Phall is thought to have been born in British Indo-British restaurants as a spice-level arms race for customers seeking culinary challenges.
It has no precise traditional equivalent in India, belonging more to the culture of 20th-century British tandoori houses.
Today a rite of passage for many curry lovers across Europe, often taken on as a challenge or bet among friends.
Phall isn’t strictly a traditional Indian dish: it’s a creation of the British diaspora, best taken as a fun challenge rather than a culinary history lesson.
Frequently asked questions
How spicy is Phall?+
It’s the hottest curry on our traditional menu (5 chillies), reserved for seasoned lovers of extreme heat.
What if it’s too much?+
A little plain yoghurt or raitha helps soothe the feeling; avoid water, which does little against capsaicin.
Can I ask for a milder version?+
Phall is designed to be extreme; for a milder dish, we’d point you towards our Madras or Vindaloo instead.
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