The balti curry emerged out of Birmingham in the early 1970s. This dish is all about the vessel it’s cooked and served in. The word balti is found in Urdu, Hindi and Bengali, and means bucket ...

To make the balti, heat the oil in a wok, saucepan or karahi pan over a medium heat. Add the onion and fry for 3 –4 minutes, or until just softening. Meanwhile, place the rice in a lidded ...

is one of the few balti dishes still remaining: big chunks of lamb sizzling in a bowl with green peppers, fresh tomatoes, ...

Thus, the Balti was created: a one-pot style curry dish prepared over a very high heat, which must be cooked and served in a thin-pressed, steel wok-style pan to be called so. “A true Balti is ...

Making an educational moment of it, Kalani said: "What makes it a Balti is this dish its served in." He said of the chicken tikka chilli garlic: "It kind of caramelises a little bit," and the ...