https://youtu.be/mUphDiTnZ-U?si=jezyJVhVU1R-OrIY

Rob

Haven't been here in ages. Still have a fishmongers, everything on ice. Good to see, I remember these.


Got home and made a quick tester for tomorrow's sea bream starter accompaniment; very nice.





Rob

Quote from: peshwarinaan on October 20, 2025, 12:17 AM

Quote from: Kashmiri Bob on October 16, 2025, 12:47 PMProportions 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

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



Rob

A quick visit last night for some clubcard essentials. Every penny counts.



Rob

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

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

Desi curry made with an extremely expensive packet spice masala I bought.  With coconut and tamarind. Took about 3 months to cook the onions. Chicken cooked on the bone.











Decent curry for sure. But to be honest I would much prefer a balti.


Rob

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

Doesn't look great. What's with the bright yellow plastic chairs too. Proper cheap and nasty. It's not cheap to eat there though. Madness prices. Has anyone from here been? Recall the Dishoom name from somewhere.

https://youtu.be/mOgoNeV7SzE?si=0yxW-c4KKPNOMsih

Rob