Quote from: George on August 11, 2022, 07:47 PMAt present, my priority is to be in a position to move my solar panels for winter.

Careful now. You don't want to go the way of Rod Hull.

Quote from: livo on August 09, 2022, 11:45 AMIn light of the way a Balti House served food, this is not really surprising.  If you went in and ordered a Balti Chicken or a Balti Prawn it is only the chicken or prawn that varies.

Except it's not. If you watch the Shababs videos and some others (can't recall which) they do use different spicing. In one he adds a lot of paprika for example.

QuoteThe Birmingham Balti is a different animal.  I'd love to have somebody, from Birmingham, about my age, who has had authentic Balti, taste my dishes.

I'm sure my cousin Dave would be more than happy to oblige if you paid his air fare.

Hey George, it's great to know you've sampled the real thing, not once, but twice!

What would be even greater would be if you'd make Mick's version and give some qualified feedback.

Quote from: livo on August 08, 2022, 03:57 AMSo there you have it!  A BIR Balti dish is classified as such because of flavour, and that flavour is Patak's Balti Paste.

It's not even worth discussing. If it has Patak's balti paste it isn't a balti.

Quote from: Peripatetic Phil on July 28, 2022, 01:54 PMI demand photographic evidence that not only do you own a trilby, you wear one in public...

Ok here's one of me selecting the meat for my balti

Quote from: Bengali Bob on July 25, 2022, 07:07 PM...An elderly gentleman wearing a trilby and clutching a copy of the Guardian.  He had finished his balti.  He seemed a little odd.  Sat upright and completely still, no movement whatsoever, Not even blinking.

That was me Rob. I was trying to recover from how s***e my chicken balti that I'd ordered was. Never going to listen to recommendations ever again.   

Quote from: livo on July 25, 2022, 11:55 AMHowever, I disagree with your second comment.  I've just done it. Two brum baltis from fresh ingredients as per the instructions.

No, no, no. I'm talking about actual BIR/balti restaurants and takeaways. Of course you can as an individual make a curry from scratch but can you show me real evidence that a balti house would do it this way? Look at all the refrences you have like the kushi balti book and the birmingham balti book (or something like that), and the numerous Shababs videos and others on YouTube. They all use a base sauce.

Quote from: livo on July 24, 2022, 11:51 PMBalti chef conference.  https://www.youtube.com/watch?v=3Eyx_DhepDg

Quote
The more research I do the more I find that people will call absolutely anything a balti.  I have also come across some information that points to the possibility that base gravy is not a part of balti preparation or cooking. 

Balti chef conference.  https://www.youtube.com/watch?v=3Eyx_DhepDg

I saw this and instantly dismissed it. We know from several videos that Shababs uses a base sauce. And I doubt a balti was ever made without the use of a base sauce anywhere. The "everything has to be fresh" is part of the balti myth.

Quote from: livo on July 24, 2022, 12:05 AMI think Jamie Oliver adds citric acid in his recipe. Why?

Because he's a clueless chav, that's why.

It's really easy to fall down the balti rabbit hole but when you think the addition of any variety of "balti" paste makes a proper balti you've fallen a bit too far.

Quote from: livo on July 23, 2022, 02:59 AMWhat exactly constitutes a real, proper, authentic Balti?

One that originates in Brum and isn't made by the addition of a teaspoon of Pataks balti paste.