Apart from the chips 

Recommend the Samphire Fries I posted recently Phil. On the menu at Rajah Monkey, Birmingham (part of the Lasan group). A reasonably priced high-end dining accompaniment. Just £4.50. Actually the cheapest thing there, except for the papadum basket, which is £3.50, I think.

Found they are also mighty fine with a Craster kipper, vinegar and tomato ketchup.

Rob

 

Apart from the chips 

Have an epic man-flu now. Blast it. Normal service should be resumed shortly

This was some of the real deal Khyber pathia. Previously frozen and defrosted. Put some in a bowl for a quick supper. Noticed quite a lot of liquid coming out of it, so left it for a while. Syringed off before reheating. Clearly not oil. Pineapple juice/pulp. It was the same with the Balti chicken, albeit less obvious. The relatively light texture of the sauces is identical to Adil’s.





Rob

 

https://youtu.be/mUphDiTnZ-U?si=jezyJVhVU1R-OrIY

Rob

Quote from: Kashmiri Bob on October 16, 2025, 12:47 PM

Proportions aside, reckon I know exactly how they have been put together, including the “signature” ingredient(s).

More details, please! Even if it's just speculation I like to hear about how different places put their dishes together.

Sure. Can certainly make a start. The main theme (signature) of the Khyber balti is its zing. It's also spicy, fruity, and really sweet. Lemon, including its zest are fundamental in preparing this balti (100%). It really is a balti zest fest. I suspect granulated citric acid may also be involved. I have already started trying it out (East End brand). The other critical component is tinned pineapple, with juice. Lots of it (100%). In addition to its flavour, this also allows a partially flocked finish of the balti, whilst still keeping it quite saucy. Made separately, the pineapple component would also allow dilution of the balti (to make it milder), if required. This point isn't really important at the moment, but the sauce's finish is. Jumping ahead somewhat, but a part of wants this balti approach (citrus) to unlock the elusive Adil's. It just might. I have a feeling the Khyber and Adil’s are closely related to one another.

Will know more soon, hopefully. Getting the proportions/balance absolutely right is the aim. Here are some more photos of the Balti chicken (reheats), including something I fished out of it. Also, a work in progress base gravy (thanks Mick) version. The last photo is a homemade Khyber balti chicken. Tantalisingly close to the original. Zing! The naan shown is also homemade.

It’s worth mentioning that I am not trying to improve on Mick’s Al Frash recipe here. Far from it. Both of these baltis are as good as each other. Both superb. Just a different take. I actually prefer Mick’s one to be honest.























Rob