Topic: Three baltis

[Naga]

Looking forward to your assessment of the garam masala mix, Rob.

[Kashmiri Bob]

Al Frash then





Balti chicken (requested extra dry)





Rob 

[Kashmiri Bob]

Looking forward to your assessment of the garam masala mix, Rob.

I'll be roasting this weekend.  Picked up a bag of rose petals yesterday.  One almighty aroma. If it doesn't work out I'll be able to make some nice pot-pourri with them.  Quietly confident though.   My spice guru friend in Sparkhill has hinted that I am going in the right direction. This little floral bouquet it seems is quite a good seller .  I may be on the verge of something truly magical. 

Last night's Al Frash balti chicken (

[Willyeckerslike]

Al Frash then





Balti chicken (requested extra dry)





Rob 

Looks a lot of Oil in there

The others look very nice though

[Naga]

Looking forward to your assessment of the garam masala mix, Rob.

I'll be roasting this weekend...

Interesting and informative write-up, Rob. Much appreciated.

I wish we had access to such a variety and proximity of decent TAs and restaurants up here, but, alas, its mostly much of a muchness and one curry differs little from another.

Good luck with the hob-fitting and GM trials next week too.

[Peripatetic Phil]

Looks a lot of Oil in there

Looks more like ghee to me -- translucent rather than transparent, and shewing signs of setting.
** Phil.

[Secret Santa]

Picked up a bag of rose petals yesterday.  One almighty aroma.

I think rose water would have been a cheaper and more convenient condiment to use. I've used it in the past for more traditional curries and it takes them away from BIR style, but this is Balti so it may be what's needed.

[Kashmiri Bob]

Apparently ghee is a no-no for the Birmingham balti Phil.  The Balti association stipulates that only veg oil can be used.  The Al Frash balti actually tasted positively light compared to some of your average BIR offerings. The opacity of the oil could be due to chicken stock, and the photo was taken when the food was stone cold.  I polished the lot off anyway.  It wasn't as light as the other two places, but for those there was much less oil/separation. The Al Frash dish had a more "dry" finish at my request. Here's a pic taken after re-heated.





A bit of info here on the balti and mention of the oil:

http://matthewocallaghan.co.uk/history-of-the-birmingham-balti/

Current plan of action for a home effort Santa is kewra water added directly to the dish.  Definitely an ingredient. it's mentioned on the Kushi book website.  UncleFrank has also used it with success and more recently so have I.  Rose petals for the GM.  The GM will be used to make the mix powder, and also added late to the final dish. Wish me luck. 

Rob 

[goncalo]

Not adding much to the discussion, but the very first time I had indian food, there was kewra water in it. I later learned some people would mix the coloring with some kewra water.

p.s: Love the look of that curry. Spoon some of that oil aside for your next curry

[Kashmiri Bob]

Good luck with the hob-fitting and GM trials next week too.

Thanks Naga.  The hob fitting is a bit worrying.  I hope it fits in the existing hole for one thing. 

Was looking through the Adil menu again last night.  The place is calling to me.  I don't think I can resist going back, tonight.  Friday night is my main curry night.  I think I'll go.  Maybe I wont.  I should go? Hmm. Let's have another look. Ooh!  Chef's Specials:

Balti Garlic Chilli Chicken.

I think that settles it!

Rob