The Balti is an Indian dish representative of a style of cooking.. It's a kind of curry, its ingredients usually assembled and cooked quickly in a manner reminiscent of a stir-fry. The literal translation of the Asian word Balti is bucket!

The heart of this style of cooking is a cast-iron pot, originally also called the balti. The balti evolved into a half-hemispherical pot (similar to a wok) as likely to be made of steel as iron, and usually called the karahi or karai. A Balti is usually both cooked in the karahi, and served at the table in it. Typically served with Balti is naan bread, a thinnish leavened bread (somewhat like pita bread) torn up and used as an eating implement, to scoop up the Balti and get at the sauce.

Balti in Europe started attracting notice over the last few years in Birmingham in England -- particularly in the Sparkhill and Sparkbrook areas, home of some of the oldest and best Balti houses, and now increasingly known as "the Balti Belt." Word of the wonderfulness of Balti began to spread through the rest of the UK and elsewhere, with the result that Balti is rapidly turning into one of the "hot" things in the food world.


 

Before you eat, take some advice

Drinks
Remember, most Balti restaurants are unlicensed. Normally there is an off-license nearby so stock up before you go in. Even if the restaurant is licensed you can always ask if you can bring your own drinks.

Time
If your expecting a evening meal out you've gone to the wrong place; prices are usually pretty cheap because of high turnovers, they don't hang about in serving you so don't expect to be in there all night.

Ordering
Remember, not all Balti's or Curry's have to be hot, ask for your preferred strength, and make sure it's to your taste - mild, medium or hot.

Don't be scared to ask for whatever Balti you like. I once tried had a Boiled egg curry. Whatever your taste is, the restaurant will probably have been asked for a lot stranger food before and will be again.

Balti is served
Be carefull, the dish your food is cooked in will be the same dish it is served in.

One of the good things about eating Balti is the way you eat it. Don't use the cutlery provided. Try a taste of india, eat your Balti or curry by scooping it up with Naan bread using your hands.

Remember, the staff are there to help, if you need anything at all during your visit simply ask your waiter or waitress.

If you find the food is not to your tasting let the staff know as soon as possible, If you don't like the food most restaurants will cook you something else usually at no extra charge.

Don't rush in, I've never been for a Balti or Curry and found there was not enough food. You will only spoil your meal. Most restaurants expect you to leave some food. If you leave enough you can always ask for the food to be packed up for you to take away. Splash out, try some of the indian deserts.

Before you order, here is some popular items you will find on a menu

Aloo - potato.
Barfi - fudge-like sweetmeats guaranteed to make your dentist a millionaire. Made with sugar, fresh and skimmed milk and usually pistachios, almond, or chocolate depending on the flavour.
Battera - Quail - one of the rarer balti specialities.
Bhaji - spicy deep-fried rings or fritters, usually onion but sometimes mushrooms or other vegetables. Eaten as a starter.
Bhindi - vegetable called okra, also known as 'Ladies Fingers'.
Chana - chick peas.
Chapatis - sometimes called 'Roti'. Wholewheat flour and water mix used to make pancake shaped bread. Usually griddle cooked, but can be tandooried. Used for Balti dipping.
Dal - dried lentils and pulses usually with spices.
Dhansak - a hot and sweet dish with lentils and tomatoes.
Dip - chutney or yoghurt base with onions usually served 'on the house' on arrival.
Dopiaza - enough onions to make you cry.
Garam Masala - the pot pourri of the spice world.
Gulab Jaman - small deep-fried dumplings poached in syrup.
Gobi - not a desert, but cabbage or cauliflower.
Gosht - Larry the Gosht doesn't quite sound the same, but get the picture: this is lamb!
Jeera - cumin spices.
Jalfrizies - cooked with onions and peppers.
Karela - bitter gourd, a veggie speciality.
Katlama - not a South American feline, but a pastry filled with mince and slowly fried in vegetable oil.
Keema - mince.
Keema Naan - a naan filled with mince and fast cooked on a griddle or in a tandoor.
Kofta - spicy meatball.
Korma - a Balti with nuts and cream ideal for first time balti virgins.
Kulfi - ice cream made with milk and flavoured with cardamon and coconut, pistachio or mango depending on the flavour chosen; 'mali' is the nearest thing you'll get to a 'Cornish Vanilla'.
Ladies Fingers - okra.
Lassi - not man's best friend, but a chilled yoghurt drink either salted or sweetened.
Masala - a Balti masala will usually include cream, almonds and extra spices.
Methi - fenugreek leaves, slightly bitter and strongly scented.
Mughlai - flavoured with saffron.
Murghi - a Kashmiri chicken.
Naan - this bread is made with special flour, yeast, eggs, milk and sugar and can be griddle cooked or cooked in a tandoor - moister in the latter case. Usually used for Balti dipping.
Nargis Kebab - a Far Eastern scotch egg.
Pakora - potatoes, flour, onion and spices, deep-fried, sometimes served by weight. Other variations include mixed vegetable and chicken versions.
Paratha - stuffed Indian bread, often with spicy potato.
Pathia - hot, sweet and sour.
Peshwari Naan - a naan stuffed with almonds and fruit.
Popadom - paper-thin dal wafers, plain or spiced and deep fried, sometimes free to favoured customers.
Pulao Rice - spiced rice fried in ghee, usually coloured.
Ras Malai - poached curd cheese balls soaked in cardamon flavoured sauce of condensed milk - the Asian equivalent of treacle sponge!
Sag - Popeye's favourite vegetable: Spinach.
Samosas - vegetable and mince filled crisp triangular pastries, deep fried.
Sheeskh Kebabs - minced lamb, skewer cooked and strongly spiced.
Shami Kebabs - usually beefburger shaped, made with mince, flour, spices then fried.
Shaslik - skewered cubes of lamb or chicken usually served up with onions and peppers.
Tandoor - clay charcoal burning oven used for baking.
Tandoori Fish - silver hake marinated in yoghurt and spices cooked in a tandoor.
Tikka - usually chicken or lamb pieces marinated in yoghurt and cooked on a skewer or in a tandoor.
Tikki - not a mutant tikka, but a round fritter.
Tropical - a term often used for a balti mix of meat, chicken and prawns. Pseudonyms include 'Chef's Special' and 'Exhausting Dish'.