Phall (Bengali: ফাল, lit. 'jump'), also spelt fall, faal, phaal, phal or fal, is a curry which originated in the Bangladeshi-owned curry-houses of Birmingham, England and has also spread to the United States. It is not to be confused with the char-grilled, gravyless, finger food phall from Bangalore.
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| - Phaal, algunas veces pronunciado como phall o paal, es un curry de la cocina Bangladés de color, que va desde el rojo hasta el anaranjado. Tiene la reputación de ser unos de los curry más picantes de todos los existentes, pudiendo ser más picante incluso que el Vindaloo, con un contenido que llega a ser de 10 a 12 chillies en una ración estándar. El phaal ha logrado cierta notoriedad por ser uno de los currys más picantes que se pueden obtener en un restaurante Indio, tanto es así que por regla general no aparece especificado en el menú y sólo lo sirven cuando un comensal lo requiere específicamente. El phaal suele servirse con carne, en Bangladés. (es)
- Phall (Bengali: ফাল, lit. 'jump'), also spelt fall, faal, phaal, phal or fal, is a curry which originated in the Bangladeshi-owned curry-houses of Birmingham, England and has also spread to the United States. It is not to be confused with the char-grilled, gravyless, finger food phall from Bangalore. (en)
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| - Fall, faal, phaal, phal, fal (en)
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| - Chicken phaal from the Brick Lane Curry House, New York (en)
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| - chilli peppers , tomatoes, ginger, choice of protein (en)
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| - Phaal, algunas veces pronunciado como phall o paal, es un curry de la cocina Bangladés de color, que va desde el rojo hasta el anaranjado. Tiene la reputación de ser unos de los curry más picantes de todos los existentes, pudiendo ser más picante incluso que el Vindaloo, con un contenido que llega a ser de 10 a 12 chillies en una ración estándar. El phaal ha logrado cierta notoriedad por ser uno de los currys más picantes que se pueden obtener en un restaurante Indio, tanto es así que por regla general no aparece especificado en el menú y sólo lo sirven cuando un comensal lo requiere específicamente. El phaal suele servirse con carne, en Bangladés. (es)
- Phall (Bengali: ফাল, lit. 'jump'), also spelt fall, faal, phaal, phal or fal, is a curry which originated in the Bangladeshi-owned curry-houses of Birmingham, England and has also spread to the United States. It 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 many ground standard chilli peppers, or a hotter type of chilli such as scotch bonnet, habanero, or Carolina Reaper. Typically, the dish is a tomato-based thick curry and includes ginger and optionally fennel seeds. Phall has achieved notoriety as the spiciest generally available dish from Indian restaurants. It is, however, quite rare to find in comparison to vindaloo (which is usually the staple hottest curry of most Indian restaurants in the UK). In 2008 in the UK, a charity competition in Hampshire was based on competitors eating increasingly hot phalls. A Season 1 episode of Man v. Food in New York City featured host Adam Richman accepting a challenge involving eating a full serving of phall at Brick Lane Curry House in Manhattan. (en)
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| - Fall, faal, phaal, phal, fal (en)
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| - chilli peppers (orscotch bonnet,habaneroorCarolina Reaperpeppers),tomatoes,ginger, choice of protein
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