What type of curry is above a Phal?!
Answers: I mean, it goes (sort of) Korma level, Rogon Josh level, Jalfrezi level, Madras level, Vindaloo level - and then Phal. But what's the next one along? And is it legal?
Korma/Kurma - mild, yellow in colour, with almond and coconut powder
Curry - medium, brown, gravy-like sauce
Dupiaza/Dopiaza - medium curry the word means "double onion" referring to the boiled and fried onions used as its primary ingredient.
Pasanda - a mild curry sauce made with cream, coconut milk, and almonds.
Roghan Josh (from "Roghan" (fat) and "Josh" (energy/heat - which as in English may refer to either 'spiciness' or temperature)) - medium, with tomatoes
Bhuna - medium, thick sauce, some vegetables
Dhansak - medium/hot, sweet and sour sauce with lentils (originally a Parsi dish). This dish often also contains pineapple.
Madras - fairly hot curry, red in colour and with heavy use of chili powder
Pathia - generally similar to a Madras with lemon juice and tomato purée
Jalfrezi - onion, green chili and a thick sauce
Vindaloo - this is generally regarded as the classic "hot" restaurant curry, although a true Vindaloo does not specify any particular level of spiciness. The name has European origins, derived from the Portuguese "vinho" (wine) and "alho" (garlic)
Phaal - extremely hot.
Tindaloo - Extremely hot in a similar vein to Phaal. Generally only found around Bradford and the north in general.
Samber - confined to North West England - with lemon juice and lentils.
Afghan - with chickpeas.
It is hotter than a vindaloo!
this system is not followed in india the home of real curry this is just something made up by local asian chefs
I don't think there is one hotter than a Phal, if there is it should be illegal!
Phal is hotter than vindaloo - I wouldnt reccommend it.
Its the type of curry drunken idiots eat to proove they have balls then hiccup and end up in the loos chucking it all back up afterwards!
Any curry with a stupid amount of chili.
A Phal was created for those male customers who kept asking for a hotter curry to make themselves look very "macho".
To me is a waste of good food, since you can't taste anything aside the chili.
eat one once. the indians came out from the kitchen to watch and i had to finish it of.
was whiteish and a little on the hot side so was i for about 4 days
Farie has hot it right give her the 10 pts she wins
its the hottest - hotter than a Tindaloo which is hotter than a vindaloo.
Its served by a waiter wearing asbestos gloves. Make sure you have breathing appartus with easy access to an ambulance.
It tastes like a mixture of Plutonium and sulphuric acid.
a phal shouldnt be legal ..its like eating acid and rips your mouth apart ..on a plus side you do get your tastebuds back after about a week lol
very hot
even hotter than a vindaloo
when my son's friend had one it made his nose bleed...........
with "Fed up woman " on this one.... Hotter don't mean better..... its the food i like to taste not just chili....whats the point.....stick to a nice creamy madras and taste the food.....Phai is just a boys night out .... ( both end up down the loo )
Phal curry is great. I doubt there is one hotter in a restaurant. I love Phal and have tried lots of different chefs interpretations of it. There are certainly different levels of heats of phal depending on the recipe. It is the naga chili used in it that makes it taste so great and lots of tomato, black pepper is often put in it too. So I disagree with people that say phal is so hot all you can taste is chilli- there are loads of different spices that go in to it. The sauce is great- for a hot curry it has a much richer flavour for me than the vindaloo, which is quite a watery sauce. Yes, it is a restaurant invention, but the spices used are very indian influenced.
How many people who have criticised it- have actually tasted one? That makes them worse than the boys night out brigade they criticise.
Phal is enough mate. And don't forget, Roy Orbison found inspiration for his track Ring Of Fire after consuming one!
Plesae don't try one if you value the top of your head and don't wish to have steam coming out of your ears.
I tried one once and my tongue has never been the same since as most of it was singed by the first mouthful.
Also it would probably hurt just as much whichever end it came out of eventually.
I am a former chef and had my first taste in London England UK at the Taj Mahal, it is not something for the faint of heart, they make you sign a waiver first.
It was developed in the UK as a bet to see who could eat and entire order without drinking a pint, it has 12-13 different chilis from India in it, I am partial to a lamb one, but the chicken on and even a veggie based one in the manner of a korma, but no were near as tame. They will not make a beef one as it takes to long to cook and it is twice as hot, because the chilis intensify the longer there cooked.
The one thing is if you do ever try it, go with an empty stomach, as it is not something you want to mix with other foods, as a combo with other dishes like a dal and a veg currie or biriyani, and do have a naan with it, it help with the burn, and drink lassi or a fruit juice, this to cools the peppers oils and allow you to catch your breath between bites. Believe me it burn going in and coming out, not to be gross, but be prepared for a double shot of pain.
a tindaloo is the hottest curry going and its hotter than a vindaloo i have had 1 and good my ar se was soo on fire for 3 hours