Topic: ++++MDB’s Birmingham Balti Gravy 100% Clone Al Frash Balti Restaurant ++++

[livo]

At the beginning of the pandemic there was a BIR chef who released a video of his base gravy (among the several who did) and he did the same. I tried it and quite liked it.  I think it was the guy who claimed to be the chef who took balti to the south coast. Was it Abdul something? There was a real rush on videos at the time.  I'll see if I can find it.  I think it was the guy in the turmeric coloured jumper.  There were several chefs releasing content at the time so I may be confusing them.

Edit: It is not Abdul Salam. He answers a question in comments that he removes whole spices.

By all accounts it would appear that Mr Andy Munroe is somewhat the word on balti. It is interesting to note the comment made by Andy M regarding a balti video by our past member Chewytikka,  His comment appears to confirm chewy's claim that Pataks Balti Paste is the flavour of BIR balti for over 3 decades and that any claim that its not is misinformation.  In that video, chewy covers all bases regarding possible definition of a balti. He cooks in a balti bowl. He cooks a vegetable with the meat, and he uses the " balti" flavour spices (in this case with pataks).

[Secret Santa]

His comment appears to confirm chewy's claim that Pataks Balti Paste is the flavour of BIR balti for over 3 decades and that any claim that its not is misinformation.

Maybe up north where chewy is from and almost certainly in BIRs that also serve "balti" but I'm not so sure regarding true balti houses in Brum. Frankly I'd take anything chewy says with a large pinch of salt - his experience is very northern biased and not the better for it.

[livo]

Fair enough Santa, and being over here I can't really comment on geographical north V south V midlands over there.  My point is that Andy M (presumably Andy Munroe, although I could be wrong) had more or less endorsed CT's presentation and view of Balti, and also he is presumably (if you believe everything you read) a recognised authority on Balti, particularly Brum Balti.  I'm reasonably confident, that considering your view on the real Brum Balti (topic of this thread), you'd rather eat Chewy's one.  I know I probably would and the dishes I cooked last night and finished off tonight confirm this, to me anyhow.

While I have now cooked, eaten and enjoyed the 100% Clone Al Frash Balti Chicken, I prefer to eat "Balti" dishes with the addition of balti flavourings.  I don't really care about whether it's cooked in a stamped steel pan with a brand on it, whether it's cooked over a ridiculous gas flame, of if you eat it with your fingers and a naan or choose to use a fork.  I'll wager if I cooked CT's Balti, I'd enjoy it.

[Kashmiri Bob]

I don't know how much you can believe what he says but the Sababs' chef reckons he puts the whole garam masala in the main onion pot and blends it all in at the end. So no akhni stock used.

https://youtu.be/drX0bqXdc3c?t=51

I think, yes, sounds plausible.  If they get all the flavours out of the whole spices blitzing them would just add a little bulk.  But surely a similar outcome, in effect, can be achieved via an Akhni stock?  As in MDB's recipe, to great effect I might add.  Wondrous phenomenal effect!

Rob

[Kashmiri Bob]

I am picturing Andy Munro snorting and with steam shooting out of his ears.

Rob.

[livo]

You'll have to fill me in Rob.  Is it because I spelled his name incorrectly?

So if the balti (according to A Munro at Shababs with Zaf Hussain) was developed in the 1970s and hit the heights in the 80s and early 90s, how does Chef Hussain (one of the brothers, Rishton) cook a balti using a recipe handed down through the family from the 1930s?

Smoke and mirrors.

[Kashmiri Bob]

You'll have to fill me in Rob.  Is it because I spelled his name incorrectly?

I was just thinking that if he had read your posts today he would be fuming.

He is very much a Birmingham Balti traditionalist.  So any notion of Patak's pastes going into the Birmingham Balti would be blasphemy, of the highest order.  It's all done fresh, from scratch, you see.

This link seems to be mainly about a balti bowl company, but gives a flavour of his passion.

www.balti-birmingham.co.uk/balti-blasphemy-again/

Rob

[livo]

Read his comments in Chewys video Rob. He cooks it with the Pataks paste and enjoys it.

https://youtu.be/O6qPk8mSKc0

I've read all this stuff before. Several times in fact.

[Secret Santa]

Read his comments in Chewys video Rob. He cooks it with the Pataks paste and enjoys it.

https://youtu.be/O6qPk8mSKc0

I've read all this stuff before. Several times in fact.

I really don't think Andy M is Andy Munro!

And this video just emphasises my point about BIRs serving a standard curry with a dollop of balti paste in a karahi and professing it to be a balti. Nope.

[livo]

Maybe, maybe not.  The Balti Birmingham (traditionalist) site links to latest video from The Curry Kid 7 days ago, who incidently cooks a Garlic Chilli Chicken Tikka Balti in a pressed steel balti bowl over a gas burner using a plastic mixing bowl scraper as his stirring implement. ROFLMAO.