Balti is the most recent addition to the menus of Indian restaurants. The origins of the dish can be traced back to a region of northern Pakistan called Baltistan, although its recent popularity must be attributed to the Balti-houses of Birmingham. These establishments which offer cheap dishes served in basic and unsophisticated surroundings can now be found all over the country and have done much to increase the general popularity of Indian cuisine over the last ten years.
What makes the Balti unique is the wok-like pan used to cook and serve the dish. Traditionally this would be a heavy cast iron pan, which would allow for long slow cooking of the ingredients resulting in a succulent spicy dish. The Balti curry itself can comprise of any combination of ingredients and spices and can be either meat or fish based or vegetarian. Balti is traditionally served with either naan bread or chapatis in preference to rice and as with all Indian dishes is best enjoyed with a cold glass of lager. |
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