Quote from: martinvic on July 28, 2011, 06:28 PM
I guess I'd prefer a more authentic Balti, but a BIR balti will do.

Is there such a thing as a "a more authentic Balti", Martin ?  It is my understanding that Balti dishes originated in the BIR trade (to be precise, in Walsall), so unless I am mistaken a BIR Balti is about as authentic as you can get.  This is not to suggest that there are not some BIR's that just "badge engineer" Balti dishes, but I'm sure you can do better than that !

** Phil.

Hi Phil

Get your point but, probably what I'd call a more authentic Balti is what you get in the Balti Belt here in Brum.

Surely all these 'Balti' dishes found in nearly every BIR nowadays are not quite the same?


Anyway, either way I could still do with a recommended recipe.

Martin

Quote from: martinvic on July 28, 2011, 11:11 PM
Hi Phil

Get your point but, probably what I'd call a more authentic Balti is what you get in the Balti Belt here in Brum.

Surely all these 'Balti' dishes found in nearly every BIR nowadays are not quite the same?

Point taken, and in complete agreement.

QuoteAnyway, either way I could still do with a recommended recipe.

There has been a great deal of discussion of the "ABC" ("Authentic Balti Curry") book, and it seems to have received very positive reviews.  I have not personally tried any of the recipes, but I think you could do a lot worse than trawl through that thread and see if you can find something that is (a) online, and (b) highly recommended, and give that one a go.

** Phil.

Second Phil's suggestion. The recipes from that book produce top results.

I agree that the ABC Balti cookbook is a good one. If I made the base again I would reduce the amount of mace and probably the cassia as well. My piece of mace had swelled up to the size of an elephant's ear by the time it was finished.

And of course you can't remove these flavours once done. I got a good result by following the chicken balti recipe but substituted two thirds of the base amount with Chewytikka's base and it nicely toned down the overbearing mace flavour.

Cheers,

Paul