I scaled new heights to try a legendary phall in the West Midlands and it was hotter than a heatwave

There comes a point in any person’s life when it’s time to climb a mountain. There are occasions when we need to extend ourselves, to accept new challenges. In this food-lover’s case, there seemed no better place to go for that supreme test than the Himalayas – or, more accurately, the Himalaya Tandoori Restaurant in Bridgnorth. 

If baltis are the foothill and jalfrezis are the small peaks, then the true test of any curry lover is the fearsome phall. A dish that originated in the Bangladeshi-owned curry houses of Birmingham, it is one of the hottest forms of curry available. Made with standard chilli peppers and then much hotter types, such as scotch bonnet, habanero, or California Reaper - the dishes are generally based around a thick tomato sauce with ginger, fennel seeds, and plenty of heat. 

For good reason, phall has gained notoriety as the spiciest dish available in most Indian and Bangladeshi restaurants. And, unlike vindaloo - another hot dish - it’s pretty difficult to find. Most people, it seems, are too sensible to blow their taste buds to the sky and would rather enjoy a mild and creamy chicken tikka masala. 

The perfect place to ascend gastronomy’s highest peak

The Himalaya seemed like the perfect place to ascend gastronomy’s highest peak. For over 40 years, it has served quality, authentic, traditional Indian food in Bridgnorth. A venue with a great reputation, a loyal customer base, and a good rep, it’s little wonder it has survived. 

Head chef Dave Miah is an award-winner, having won the Curry Life Awards contest to find the region’ best chef, as recently as 2022. Cooking with only the finest ingredients and sourcing locally whenever possible ensures the Himalaya Indian Restaurant produces mouth-watering dishes that ensure diners keep returning. 

It was a dish that showcased the skill, imagination, and creativity of the chef and made for a brilliant beginning. And then it was on to the most challenging of dishes with a chicken phall. It was hotter than a heatwave, warmer than the sun, spicier than a field full of chillies. And, do you know what, it was thrilling. 

There must have been some sort of chemical reaction as I made my way through the dish because the sensation of heat was equally allied to the sensation of pleasure. Who knew eating food that’s intended to blow your head off could be such fun? Served with sides of pilau rice and chapati, the phall was a majestic, magnificent, an impossible dish that was full of flavour and, yes, heat. 

And while I was tempted by dessert, the list sadly didn’t feature anything called ‘A Fire Extinguisher’ and so I realised it was time to leave. 

The Himalaya stands tall

Bridgnorth has a crowded market with plenty of curry houses and Thai restaurants serving the local population. 

Yet Himalaya stands tall and is one of the best. It offers remarkable value for money with low prices. To achieve success over a prolonged period requires real focus, determination, and an ability to connect with the local community. 

Dave Miah and his team have achieved that by maintaining low prices, by serving delicious food, and by offering great value for money and warm hospitality. They deserve the numerous awards they’ve won over the years and, more important, deserve to still be standing. 

The exciting thing about Himalaya’s journey is that it’s far from over. I’ve eaten there on a number of occasions over the years and it’s wonderfully consistent. Himalaya has survived a number of challenges over the years and with a good team in the kitchen allied to caring, efficient staff, it’s a restaurant that continues to stay at a peak.   

Rating: 4/5

Sample menu 

Starers 

Lentil Soup £2.95 

Sheek Kebab £4.95 

Samosa £3.75

Mains 

Rogan Josh (with Tomato) £9.95 

Bhuna Josh £9.95 

Kachi Biryani with Mouthwatering sauces £13.95 

Sides 

Mixed Vegetable Curry £4.95 

Mushroom Bhaji £4.95 

Cauliflower Bhaji £4.95 

Mushroom Pilau Rice £3.95