Talk:Phaal

This article was nominated for deletion on 14 July 2008. The result of the discussion was keep.

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Flavour

Just a comment about the flavour: I have encountered some which taste like the revised text describes (bitter, madrassy), but have also had quite a few which are quite vindaloo-like in taste with lots of passata in them. Often the lamb ones are more bitter, although I'm not sure why the recipe should vary according to what meat is used (I am basing that on a sample of just a couple of dozen, however). I think that the text should be changed to reflect the varying flavours one might encounter. Thoughts? Chris 18:24, 6 August 2006 (UTC)[reply]

Agreed. I see from your userpage that you are from the UK, and the variance of "Indian" dishes here is well-known, so making a UK section and discussing flavours would be a good idea. With references, preferably (menus, recipes, whatever) Nach0king 21:03, 29 September 2006 (UTC)[reply]

I have found that when I have a very bad cold & I can't taste anything, I can eat a Phaal quite easily. The bonus is that the cold will be gone in the morning! Acb58 18:50, 7 January 2007 (UTC)[reply]

this article is in need of work... "and people in indian might look at you blankly, were you to venture into their shop and ask, say, for a lamn phall" it shouldnt have sentences likethat Janemansfield74 02:09, 12 June 2007 (UTC)[reply]

WikiProject Food and drink Tagging

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 21:45, 3 July 2008 (UTC)[reply]