Topic: One for the balti connoisseur...

[Kashmiri Bob]

Takeaway yesterday. Khyber Pass. Birmingham. One of JerryM’s favourite places. We went there together all those years ago.

Now in Andy Munro’s top 6 list of Birmingham balti houses; where he describes it as “one for the balti connoisseur...”. I will put together a review. First impressions. 10/10. For now, here are a couple of photos.










Rob

[Kashmiri Bob]

A photo taken inside (with permission).





I got there early doors on Sunday, 5.00 pm. The tables on the right hand side of the restaurant had been arranged for a pre-booked party of 15. Formica table tops. No fancy PoS till ordering system here. Hand wrote my order on a carbon receipt note pad. Top copy for the kitchen, the duplicate stuck on the spike of a little round stand, on the counter. There were a couple of orders before mine. The waiter told me that the polished wooden panelling was over 40 years old. Nice!

Rob

[Bob-A-Job]

I have a load of those 'Especially cooked for you' carrier bags... from people who order takeaways..
I have asked them to save them (mostly from Chinese takeaway), so I can give out my dishes as they want them... got to be eco-friendly, right?

How was the food? (10/10 - missed that bit)

[Kashmiri Bob]

Hi Bob. The food was top drawer overall, imo. My order was a seekh kebab starter, which included a relatively large bag of salad, a couple of lemon wedges and a pot of mint dip. Two mains, Balti chicken and Balti meat pathia. Boiled rice. Received 3 complementary papadums and another pot of mint dip. Bill was £14.90. Will hopefully be going again this Sunday. Mean to write a review, but the words don’t seem to come as easily for me these days. Only criticism perhaps was the meat (lamb) for the pathia. Plenty of it and very tender, but not much taste, to be honest. Incredible pathia sauce though. Zing!

Also looking forward to make this balti myself, as in TA form the sauce appearance (and texture) is remarkably similar to the elusive Adil’s. Also, both use rotisserie strip for the Balti chicken. Will be making a start on it this week. All good fun.

Rob

[curryhell]

Bill was £14.90.

   You couldn't even get the two mains for that price down here, let alone the accompanying rice and the kebab starter.  At those prices I'd be ordering in regularly.   You lucky person Rob

[Kashmiri Bob]

From the menu was expecting to pay more Dave. Looks like a hefty 30% knocked off for TA collection. Not counting the freebies either. Their papadums are 80p each, which is why I didn’t order any
 
Decent size portions (deep Satco TA containers) too. It took me 4 days to get through it all. The balti is so quirky.  Have a look at this:



Anyway, soon after I got home both of the baltis started talking to me. The pathia was very chatty. Proportions aside, reckon I know exactly how they have been put together, including the “signature” ingredient(s).

I am getting quite excited.

Rob

[Kashmiri Bob]

Here are Shababs' options. Fascinating isn't it?



Rob

[peshwarinaan]

Proportions aside, reckon I know exactly how they have been put together, including the “signature” ingredient(s).

More details, please! Even if it's just speculation I like to hear about how different places put their dishes together.

[Kashmiri Bob]

Proportions aside, reckon I know exactly how they have been put together, including the “signature” ingredient(s).

More details, please! Even if it's just speculation I like to hear about how different places put their dishes together.

Sure. Can certainly make a start. The main theme (signature) of the Khyber balti is its zing. It's also spicy, fruity, and really sweet. Lemon, including its zest are fundamental in preparing this balti (100%). It really is a balti zest fest. I suspect granulated citric acid may also be involved. I have already started trying it out (East End brand). The other critical component is tinned pineapple, with juice. Lots of it (100%). In addition to its flavour, this also allows a partially flocked finish of the balti, whilst still keeping it quite saucy. Made separately, the pineapple component would also allow dilution of the balti (to make it milder), if required. This point isn't really important at the moment, but the sauce's finish is. Jumping ahead somewhat, but a part of wants this balti approach (citrus) to unlock the elusive Adil's. It just might. I have a feeling the Khyber and Adil’s are closely related to one another.

Will know more soon, hopefully. Getting the proportions/balance absolutely right is the aim. Here are some more photos of the Balti chicken (reheats), including something I fished out of it. Also, a work in progress base gravy (thanks Mick) version. The last photo is a homemade Khyber balti chicken. Tantalisingly close to the original. Zing! The naan shown is also homemade.

It’s worth mentioning that I am not trying to improve on Mick’s Al Frash recipe here. Far from it. Both of these baltis are as good as each other. Both superb. Just a different take. I actually prefer Mick’s one to be honest.























Rob