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

[Kashmiri Bob]

I am making a collection of the Birmingham Balti house menus (anorak style).  Got some of the best already. 
Don't recall I ever tried much other than Balti chicken/lamb, but for each balti house they will have used their base for every curry on the menu.  It will be fun having a go at some of them. 

Here's a downloadable Al Frash menu; click on "Main Menu" :

www.quandoo.co.uk/place/al-frash-48512/menu

I quite fancy the house specials.  Butterfly Special and Butterfly Jalfraize.  Chicken and boiled egg, with Mick's base.  Oh my word, I am rubbing my hands together!

Rob



   

[Kashmiri Bob]

Just made another Balti chicken with the MDB base.  First impressions.  Another trouser-exploder.  Off the chart depth of flavour, with no further additions, except a pinch of salt.  Salt should be to taste, I feel. Improved oil colour this time, but not there yet. Dawned on me that the oil aesthetic will not be down to paprika.  On reflection, it's a no brainer; it's got to be Kashmiri chilli. Next stop.

Rob 

[Peripatetic Phil]

I quite fancy the house specials.  Butterfly Special and Butterfly Jalfraize. 

Hmm, I can't help feeling that you would need an enormous number of butterflies to make a worthwhile meal, and by the time you have discarded the wings you would not have a lot left ...  I just hope that they use cabbage whites and not purple emperors or large blues.

[livo]

I've had a look at the menu. It is a bit confusing.  So, at Al Frash you can buy the straight Balti dishes, but you can also order the "usual" restaurant curry dishes like Butter Chicken, Passanda, Rogan Josh, Korma and the like, and add this additional preparation to the Balti.  Is that how it works? 

All the sides and starters etc are pretty standard fare, with the exception of pureed dishes served in a glass.  I've never seen that before, but I suppose it would be helpful if you're taking granny out to dinner or you've broken your jaw in a Rugby match.  You can be adventurous and order Madras, Vindaloo of Fhal, referring to heat levels by the look.

Interesting as I've never experienced this type of menu.

While I will continue to experiment with the Balti gravy and flavours, my wife has requested that I return to cooking more normal curries.  Last night I obliged and cooked one of her favourites, Masala Shrimp along with a very surprisingly good CTM using MDB's Balti gravy and leftover Sunil Singh Tikka.

[Secret Santa]

Just made another Balti chicken with the MDB base.  First impressions.  Another trouser-exploder.  Off the chart depth of flavour, with no further additions, except a pinch of salt. 

I can only conclude that to profess such fulsome praise on such a bland balti you must have added a secret ingredient. Acid maybe?

[Secret Santa]

So, at Al Frash you can buy the straight Balti dishes, but you can also order the "usual" restaurant curry dishes like Butter Chicken, Passanda, Rogan Josh, Korma and the like, and add this additional preparation to the Balti.  Is that how it works?

I think that is how it works livo. The balti is essentially a curry made just with just the balti base sauce. And thus how can it be anything other than bland? And the "normal" BIR curries are essentially standard BIR fare but using the balti base, which is what we balti virgins are finding very palatable.

[Secret Santa]

by the time you have discarded the wings you would not have a lot left ...

Discard the wings?!

That's the best bit.

[Kashmiri Bob]

Just made another Balti chicken with the MDB base.  First impressions.  Another trouser-exploder.  Off the chart depth of flavour, with no further additions, except a pinch of salt. 

I can only conclude that to profess such fulsome praise on such a bland balti you must have added a secret ingredient. Acid maybe?

I am actually running low on superlatives Santa.  But, it's the lushest-of-the-lush!

Seriously though, cookery. Will you be getting back on top of game anytime soon? 

Rob

[Kashmiri Bob]

I've had a look at the menu. It is a bit confusing.  So, at Al Frash you can buy the straight Balti dishes, but you can also order the "usual" restaurant curry dishes like Butter Chicken, Passanda, Rogan Josh, Korma and the like, and add this additional preparation to the Balti.  Is that how it works? 

All the sides and starters etc are pretty standard fare, with the exception of pureed dishes served in a glass.  I've never seen that before, but I suppose it would be helpful if you're taking granny out to dinner or you've broken your jaw in a Rugby match.  You can be adventurous and order Madras, Vindaloo of Fhal, referring to heat levels by the look.

Interesting as I've never experienced this type of menu.

I guess so livo.  The standard dishes were/are presumably different, and pan-cooked. 

I find that Pakistani chefs are also the kebab-masters hereabouts.  So you could expect great starters at the balti houses too, usually. 

An emphasis on sharing in the Al Frash menu.  All the other places I tried were the same.  Platters and table/family naans.  No wine list either.  I think a lot did end up getting alcohol licenses, but "bring your own booze" was previously the norm.  I see some standard BIRs still work this way.  Very informal.  I liked that.

Rob   

[Secret Santa]

Seriously though, cookery. Will you be getting back on top of game anytime soon? 

I'm keen to but freezer space is at a premium still. I need to wolf a couple of pizzas and maybe then I can begin.