Phaalmouth

[Goodge]

Curry house..

What restaurant were you in ?

I was also in Brick Lane last night at the City Spice. Good food thoroughly recommend it .

 

[Twister_Ken]

"Another good trick is to take your contacts out after chopping chillis ...... not!!"

Or get intimate with your own, or another's, naughty bits.

 

[Twister_Ken]

Incidentally, did you notice that every restaurant in Brick Lane claims to have won a Time Out, Evening Standard, Guardian, Sunday Times or Saddleback Pig Fancying Monthly best oriental restaurant award?

 

[jimi]

A work colleague apeared at work walking rather gingerly, apparently at an intimate moment went for a handful of vaseline but got the deep heat instead .. apparently his wife was still in the cold bath .

 

[sailbadthesinner]

who would be stupid enough to keep the deepheat with the vaseline?


everyone knows you keep it next to the toothpaste

idiot

 

[jimi]

[ QUOTE ]
who would be stupid enough to keep the deepheat with the vaseline?


everyone knows you keep it next to the toothpaste

idiot

[/ QUOTE ]


No no no .. its the Preparation H that's kept next to the toothpaste

 

[Billjratt]

Once was sent to Wembley on a 6 week course. A colleague and I had curry every day for lunch and dinner, working our way through the menus of two different restaurants. Phall was imbibed but by that time we were both in terrible condition anyway. Unfortunately it was pretty windy outside (as well) so the instructor could not open the windows due to flying paperwork. I remember him mentioning a rat that had crawled up somewhere and died..... Ah well, those were the days, bhuna lamb madras is about my stretch now.

 

[BlueSkyNick]

[ QUOTE ]
Incidentally, did you notice that every restaurant in Brick Lane claims to have won a Time Out, Evening Standard, Guardian, Sunday Times or Saddleback Pig Fancying Monthly best oriental restaurant award?

[/ QUOTE ]

No, sorry to say I didnt - I was having great difficulty reading anything .... erm .... without my glasses on.

Can't even recall seeing the name of the restuarant to answer Goodge's question!

I do know the young lady medical student from NZ on the next table was very attactive ..... at that time of night, anyway!

 

[Landale]

I'd try Tarka Masalla - rather like Tika Massala only a little 'otter

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[ShipsWoofy]

[ QUOTE ]
Lassie is probably in the curry already

[/ QUOTE ]

/forums/images/graemlins/laugh.gif

I just swallowed my cough lozenge laughing at that, me throat is going numb while my oesophagus is getting hot. A very peculiar feeling, as Jones would say, I like it... I like it.

 

[MarkG]

[ QUOTE ]
When the wax in your ears melts, you know you've just had a Phaal.

[/ QUOTE ]
ROFTLMHO
/forums/images/graemlins/grin.gif

 

[Gordonmc]

Vindaloo as we know it was invented in the UK. The real stuff, pronounced vin-dahl-oh, is made out of pork cooked in vinegar, originally from the Portugese.
A friend who now lives in London made a pot when I visited him and I was fearing the worst until I tried some... very delicate flavour, aromatic and a wide world away from the Bradford/ Manchester/ Glasgow variety.

 

[rudolph_hart]

Isn't Phaal the Hindi translation for Earth, Wind & Fire?

 

[BlueSkyNick]

this answers quite a few of the questions ....

Cut and paste from Wikipediea:

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.

Vindaloo which is prepared using the hotter red chilli powders and phall is made out of ground chillies which may be either red or green. There are different varieties of red & green chillies available in India and vary in potency and colour. The green chillies usually available in general grocery stores in USA are not potent enough. One must try Vietnamese or Thai or Indian grocers while shopping for extra hot chillies.

Contrary to popular belief, water is not the most effective help in softening the amount of heat received from a curry. Capsaicin, the compound found in chillies which creates the sensation of heat, is lipophilic and therefore dissolves more readily in oils & fats than water. This means that milk or a lassi is the preferred remedy to the discomfort of excess 'heat'.

The Phaal is actually a Bangladeshi curry traditionally served with fish as the main meat.