So I have just tried to connect some info on Adil's, most of which is already on here, in the Three Baltis thread. Joining up the dots. Also of interest is my more recent visit to the Khyber Pass balti house.

Whilst tasting different the Adil's and Khyber baltis share some similarities. Both are very light and airy. Their sauces look similar; colour/texture. Thickness too. The overall impression. Almost as if the owners/chefs in these two places knew each other. They did. The owners are related (cousins).

The Khyber baltis contain pineapple pulp. The sweetness of the pineapple is offset/balanced, in part, with lemon (zest). It's quite possible that Adil's did similar, with a different tropical fruit. Lychee pulp ticks all the boxes. Floral, almost perfume, musky and sweet. I found a distributor in Holland selling it in bulk 20 and 100 kg drums. But the Chinese supermarkets here looks to be my best option, and will be my next stop. The sweetness here would be offset by the inclusion of tandoori masala powder, which we know to be in the Adil's balti.

The first photo is from the 3Bs thread. Adil's balti sauce, leftovers. Glutinous appearance. The other (stock) photo is commercially produced Lychee pulp. 








Incidentally, for the OP Balti chicken & mushroom I added some besan (chick pea flour). This my be part of it too. Recall Jerry's "unknown paste", spotted in the Punjab Paradise balti house video.

Rob