fungsi kerja dalam ilmu Fisiologi, yang mempelajari cara kerja tubuh dan alat tubuh

faal (Wikipedia)
Type Curry
Place of origin United Kingdom
Main ingredients chilli peppers (or scotch bonnet or habanero peppers), tomatoes, ginger
Cookbook: Phall  Media: Phall

Phall (sometimes spelled fall, faal, fahl, phaal, phal or paal) is a British Asian Indian curry dish, which originated in Indian restaurants in Birmingham, UK. It should 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 a large number of ground standard chilli peppers, or a hotter type of chilli such as scotch bonnet or habanero. Typically, the dish is a tomato-based thick curry and includes ginger and optionally fennel seeds.

The phall has achieved notoriety as the hottest generally available dish from Indian restaurants. In 2008 in the UK, a charity competition in Hampshire was based on competitors eating increasingly hot phalls.