Which is the hottest curry a vindaloo a tindaloo a ceylon or a phall?!

Question: 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 forms 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.

http://en.wikipedia.org/wiki/Phall

Hope this helps :}

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Answers: 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 forms 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.

http://en.wikipedia.org/wiki/Phall

Hope this helps :}

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phall

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phall is the hottest...
vindaloo...
madras...

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Phall.

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Phall but in the end if you make it yourself you can make any curry the hottest. Just mince a haberneo chili or two and add it and then endure that alkaloid induced burning pain.

Chili is not native to India, it comes from Central/South America and prior to its introduction pepper gave curries their "heat". The adoption of chili into Indian foood is a marriage made in heaven :-)

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phall, god damn its hot phew!!!!!!!!!!!!!!

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