I see there's a large pan of base sauce on the stove but I don't think he uses any. Is this credible for cooking a balti? Perhaps it is, and maybe it's a reason why I found the Shababs balti interesting the first couple of times I tried it. More like, swimming in oil.
There's no way I believe any balti house would prepare dishes in a small bowl. It would be too inconvenient and slow everything down.
There's been quite a bit of editing George and the video does date back to when most balti houses were not saying/showing a lot. Although, that is indeed a fine looking pan of MDB MKI base on the hob, next to an equally impressive pot of dark oil. My guess would be that some of the base will have gone into the dish. The balti houses usually have/had at least one desi lamb karahi ( a very dry curry) on their menu, along with the baltis. Expect the pre-cook for both would be very similar, but with added base when making the balti. I keep rewatching the video. Is that a container full of pre-cooked chicken, near the chopped onions?
Yes, the traditional micro fibre square cloth balti method. I have bought a couple of stainless steel kadai pans. Judge brand. Been using them for about 6 weeks. Will post a short review of them tomorrow. Sort of a big balti dish.
With plastic handles, although this was not the reason for me getting them. I have discovered yet another 10/10 balti house, but in this one can actually see the chef in the back making the dish. He uses a big old standard aluminium pan, with a wooden handle. It's fairly deep and seriously caved in on the underside. With this modification (it's not got this way by itself) he is able to wedge/tilt the pan on the hob grates at about 45 degrees. This, in effect, makes the pan even deeper, at the front. He does this after all the main ingredients have been mixed in. There is no showboating with flames here.
Thought to give it a go myself, but figured setting about a pan with a lump hammer may not end well. So went with the kadai pans. Deeper than my usual stainless frying pan and with much thinner sides. To allow tilt on the hob I just use a large bulldog clip on the grate. Very stable with the smaller kadhi. I think two clips would be advisable for the larger (24 cm) one. Dishes come out the same, but the reduction is much faster. Just my thoughts. Next must see if there is an empty Utterly Butterly pot knocking about in one of my cupboards. Proper BIR style
Rob
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