The Story Behind Balti: The Pakistani Dish Born in Birmingham
Balti, a mildly spiced curry dish, is a beloved favorite on menus worldwide. Surprisingly, it wasn't born in the mountains of Kashmir but in the heart of Birmingham, UK. The dish emerged in the mid-1970s in Birmingham, a city known for its rich South Asian culinary culture, which adapted to suit Western tastes. Cooked quickly over a high flame, balti became a staple in local cuisine, so much so that there's been a call to give it Traditional Speciality Guaranteed (TSG) status as part of the European Protected Food Names scheme.
The origins of balti trace back to 1975 when a Pakistani restaurateur in Birmingham sought to create a dish that would appeal to the local Western population. To achieve this, he designed a wok-style bowl, known today as a balti bowl, in Birmingham. Made from pressed steel, this bowl heats up quickly and has a flat bottom for stability and flat handles for easy maneuverability, both on the stove and at the table. Authentic balti bowls are still manufactured in Birmingham today.
Balti is characterized by its fast cooking method over a high flame, resulting in a crispy, caramelized edge on the sauce. Unlike other curries, it is served and eaten directly from the balti bowl it is cooked in. The dish's base ingredients include onions, garlic, peppers, tomatoes, and chillies, with spices like cumin, turmeric, fenugreek, and garam masala added for flavor. The protein, often chicken, is complemented by fresh coriander. The dish's sweet twang and mild spicy kick are best enjoyed with a naan bread, a practice colloquially known as the 'Birmingham scoop'.
Zaf Hussain, head chef at Shababs, one of Birmingham’s iconic balti houses, explains that although curry originated from India and Pakistan, balti was uniquely developed in Birmingham. The dish's thicker, consistent sauce, caramelized onions, and use of vegetable oil instead of ghee make it distinctive.
Despite numerous modern adaptations of balti in the form of frozen meals, pies, crisps, and nuts, the essence of the dish lies in its quick cooking method over a high flame, which cannot be replicated in these variants.
For those looking to experience authentic balti, Birmingham’s Balti Triangle in the southeastern Sparkbrook neighborhood is the place to go. Notable restaurants include:
- Shababs: Established in 1987, Shababs has grown from 22 to 122 covers and is known for its chicken balti, lamb tikka, and tandoori chicken wings.
- Shahi Nan Kabab: Just a 10-minute walk from Shababs, this restaurant has been serving balti since 1984. Chef Azhar Mahmood, who cooked for the Pakistani navy, offers tender lamb chops and garlic naan.
- Royal Watan: Located in Selly Park, Royal Watan opened in 1984 and serves classic balti alongside traditional Pakistani dishes with meat on the bone. The lamb chops in sweet balti sauce and large naans are must-tries.
