No probs mate - in this tennis season should we call it 15 all? 

Quote from: Phil [Chaa006] on July 01, 2013, 09:49 PM

Quote from: Garp on July 01, 2013, 08:56 PM
It would be interesting and informative to hear your reply to Pat's opinion that that is not the case. I would suggest that your opinion is, at least, less believable than Pat's on this matter since you seem to believe what you say above.

I am perfectly happy to accept that my opinion is less believable than Pat's; however, it is not at all clear to me why that is automatically entailed by what I wrote above.  The real question is whether PC's Balti Curry Cookbook is (by definition) about BIR cuisine, and I argue that it is on the following two bases :

1) The sub-title is "The exciting new curry technique".  Note the word "new".  Not "The exciting curry technique practiced for centuries in the until-now-unheard-of region called Baltistan".  "New".  "New" because Balti curries appear in Britain in 1977, and were starting to become famous by 1982.  Pat's book is dated 1993.

2) In his FAQ, Pat writes :

QuoteQ13. Does Balti Exist

A lot of people, Indians in particular, wish you to believe it does not. It is not helped by the fact that in Hindi, the word Balti means a cast iron slop pot or bucket. More significantly, it originated in Pakistan, no friend of India. It was not helped in Britain either, because it came to light in Birmingham, not in mighty London, where the national press is based.

These Are Facts

In the high mountains of north Pakistan, is the ancient state of Baltistan, (latitude 36?E, longitude 74?N). It is part of Pakistan

Thanks for the feedback guys. I wasn't planning to use the onion paste, just use the base with one of the recipes on here.

Will let you know how it goes 

Thanks for the advice Rob - I'm going to give this one a go then maybe try some others.

Have you got any links to some of the most poular?

Thanks,

Garp

I thought it was pretty decent, Rob, but since I'm new to all this, I just wondered if anyone else had tried it.

May I also say that this site is littered with people trying previously untried recipes. How can a recipe become tried without someone trying it.

If you guys like, I shall give it a go over the weekend - possibly with an experimental Butter Chicken, plain paratha and crispy onion garnish

Goncalo is correct. That's where it came from.

So can I repeat the question - has anyone tried this base with any recipes on here? (yawns)

Fair enough 

Well I didn't make the quote

I think that, by definition, any book setting out to describe the preparation of Balti dishes must be a book concerning BIR techniques.  The Balti styloe originated in the BIR trade (in the West Midlands, to be precise).

It would be interesting and informative to hear your reply to Pat's opinion that that is not the case. I would suggest that your opinion is, at least, less believable than Pat's on this matter since you seem to believe what you say above.

Our Pat would argue that the 'Balti' originated in an area of northern Pakistan known as Baltistan rather than Birmingham