Indian Garlic Bread
Well, well, well, what can I say about the wonderful dish that is the Balti? It seems to be a bit controversial, with many arguing over its origins. There are suggestions that it comes from Baltistan, a town in Northern Pakistan, while others claim that it was first served in Adil's restaurant in 1977 in Sparkbrook in Birmingham, which lays foundations to what was later known as the Balti triangle.
I do think that this is a wonderfully, fragrant dish that has definite Indian origins with Anglo parents. The truth is that the Balti actually refers to the dish that the curry is cooked in rather than the curry itself. The dish that it's cooked in is an Indian cast iron, round-bottomed wok with two handles calle a karahi. The curry is characteristically a meat (or veg) dish with a thick, spicy tomato-based sauce. Usually, it's heavy on the chilli heat with a little tanginess from the yoghurt that's added. Brummie tradition has it that the sauce has to be mopped up with soft, fluffy naan bread!
Top Tip: If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready for when you get in.
Goes with any side dish, rice, naan, parantha, pilau...
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