After seeing it mentioned on this forum, I like the idea of cooking Balti curries in Balti dishes/bowls during the last stage of the process. What bowls do I need to go for? Presumably the standard stainless steel serving bowls are a no-no?

Cheers

Hi floyd i use these http://www.catering-suppliers.com/product_pictures/1149757290.jpg
and these
http://www.horshamtandoori.com/cpanel/categoryimages/chi.jpg
Just make sure nobody picks these up,they should be very hot.

Hey Floyd

I have large and small ones but what I do is cook in my trusty old wok and use the balti dishes (warmed in hot water) for serving only as it keeps them good as new.

Cheers folks. So, I can use stainless steel but they'll become heat damaged over time?

Many thanks

Hi floyd,

No, I wouldn't cook with them, they are way to thin, flimsy, just not right!  I would suggest the you follow Stephen's lead (mine too) and get yourself a wok, cook your dish, then transfer to your "hot" balti bowl.

Hopes this helps?

Ray

Quote from: Razor on February 22, 2010, 08:21 PM
Hi floyd,

No, I wouldn't cook with them, they are way to thin, flimsy, just not right!  I would suggest the you follow Stephen's lead (mine too) and get yourself a wok, cook your dish, then transfer to your "hot" balti bowl.

Hopes this helps?

Ray

OK. Thanks.

I dont actually cook my baltis in the dishes, i transfer the curry over into them when cooked,so when you present the dish to friends its sizzling hot in the dishes.

Quote from: floydmeddler on February 22, 2010, 07:37 PM
...I can use stainless steel but they'll become heat damaged over time?

Yup that's right Razor, Frank and Floyd are describing what I do - they will become heat damaged quickly.

I was looking at doing that too floyd. I think one place i know cooks their curries in the balti pans. I know most dont but the way the food was cooked into the sides of the pans and the presence of evaporation rings made it look like that.
I think it would be harder to cook in something that small though!

(i'm talking about cast iron, not stainless steel bcos that is a bad conductor of heat)

I read a recipe on this site and the directions said to put a little oil and garlic into a balti dish and fry for a min before adding the cooked curry. This is what got me interested. Not sure what the link is now though.