Topic: Three baltis

[Kashmiri Bob]

Bob. I've just bought 5 from Uncle's ?6.99 a piece. Mild steel. Owner says he supplies Adil's.

This is fantastic news. Thanks Mike.  There have been a few balti developments here and I'm looking forward to Jerry clearing out my freezer.  It's still an ongoing investigation so I'm going to keep a low profile.  Here's a a couple of pics to be going on with though. 

Base (frozen)



Pre-cooked chicken



Pre-cooked lamb





Rob 

[Invisible Mike]

Looking good Bob. So is the balti secret out then? 

[JerryM]

Gav Iscon,

It's purely interest not worry.

The one thing of interest being the continuing cooking around the rim of the dish/pan after it's served. 

At the time I frequented balti my focus was far from the food. The one thing that sticks in memory (difference from BIR) was how hot the dishes were and they cooked on for some time after they were served at the table. They also produced some smoke.

The interest being how this was done when the food is cooked in the same dish. It's not an empty interest so to speak I have tried hot frying in my dishes/pans which led to the pre heating approach.

[Secret Santa]

they cooked on for some time after they were served at the table. They also produced some smoke.

The interest being how this was done when the food is cooked in the same dish

Unless you've actually been in the kitchen when they're cooking the Baltis you're making an assumption that they're "cooked in the same dish".

I think the whole balti pan idea is purely for presentation and show (particularly when cameras are around, to reinforce the myth). The curries themselves are most likely cooked as normal and then added to a preheated Balti pan which is why you see the smoke effect you describe.

[Sverige]

If the balti pan is thin pressed steel I don't understand how it can retain enough heat to keep cooking once served at the table. Are we actually talking about some kind of cast iron sizzler plate?

[Invisible Mike]

The pressed steel pans seem thick enough to retain heat for a little while at least. Although not used mine yet so can't tell for definite. I'm not sure if many restaurants cook in them. When I went to Saleem's I could see into the kitchen and they were definitely cooking in large frying pans then transferring to balti dishes to serve.

[Gav Iscon]

Unless you've actually been in the kitchen when they're cooking the Baltis you're making an assumption that they're "cooked in the same dish".

Not making an asumption at all, just following whats written down about it.

The Birmingham Balti is a style of cooking where every chef uses a different combination of spices but cooks in a thin pressed steel

[Peripatetic Phil]

Is your blood group B-Negative by any chance. 

I don't know about SS, but mine is; what is the significance ?
** Phil.

[Sverige]

Off topic Phil. Stick to discussing Balti cooking in this thread please.

[Gav Iscon]

My fault i apologise  :-X