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Some repetitive bhajis and several tikka masalas later, I stumbled upon a dish that hails from Pakistan but was born in Birmingham, the Balti. The Balti was all the rage across the UK in the 80s and 90s, but where does it stand now?
In fact, when I came up with the idea of travelling there, almost everyone believed that there was not much for me to do there and I should instead go somewhere else. The Balti triangle has its roots in the s and s when immigrants from the Indian Subcontinent settled in Birmingham. The Balti is the name of the carbon steel dish in which the food is cooked and served.
It gets its name from the Urdu word "balti," which means "bucket" in English. Opened in the late s, Zafar Zaf Hussain currently runs and owns the establishment, formerly run by his father and older brother. Upon my visit, Zaf, a Master Balti Chef himself, invited me to the kitchen and cooked their signature Chicken Balti in front of me, within just six minutes. His kitchen staff also prepared a peshwari naan, in a tandoor made of steel to accompany the curry.
The dish's origins and the spices used give the Balti a distinct flavour. Zaf uses a combination of spices created by his family, along with other common ingredients such as chilli, cumin, fenugreek, coriander, and turmeric — plus onion, garlic, fresh tomatoes and chicken, all intuitively measured by hand.
