Balti is not just a style of cooking, it was the name of a kingdom, with its own royals, centuries ago, in the land of Baltistan. Even today there are real people living in what is now in the northernmost part of Pakistan. Slight resemblance of Chinese Schezuan, aromatic spices of Kashmir and the winter foods of the high mountains, won the tastes of many Moghul emperors.

What is Balti?

Balti essentially means a bucket in Punjabi, a vessel, actually a small, flat-bottomed, two-handled wok, in which the food is both cooked and served. Also known as Karahi, it is a Kashmiri curry, freshly cooked and has a rich aroma of spices. It is not really very hot or flavored with chillies, it's jst seriously delicious. Traditionally this dryish, slightly oily and spiced up dish is eaten with a bread in the right hand, and the food is scooped up.

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The British Connection

This art was lost, cooked only traditionally in Pakistan and Kashmir, until about a few decades ago, before it

landed in Birmingham,UK.  In 1970's, the city's large Pakistani and Kashmiri population, created what

today has become a multi- cultural fusion.

The Balti Triangle, with over 100 Balti restaurants, serving mouth watering dishes.

You'd even find a Chinese take away boasting of a Balti inspired dish and most of the British aisles filled with

Balti dishes just as Tandoori.

The restaurants opens around 10 in the evening and are up till 3 am. The choice that they offer I'm sure nobody even in Baltistan would have ever heard of. Right from Balti Meat, Balti Chicken, Balti Prawns, Balti Vegetables, Balti Dhals; all in absolutely any combination. Their spicing is a little subtle; fresh garlic, ginger, coriander leaf and aromatic spices including clove, cassia bark, cardamoms, aniseed, fennel, cummin and garam masala. Liquor doesnot get served here as the restaurateurs are mostly Pakistani Moslems.

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This very traditional concept is now being so widely used to make dishes. I often wonder whether the connection between Baltistan and Birmingham is authentic? they are as connected to Balti as the restaurant customers are.

Why not try it in your kitchen today. Here is a recipe for the basic Balti sauce that can be used to make absolutely anything.

This is one- formula-of-thousand-possibilities. There's no more a single recipe for Balti sauce. Some cooks like more garlic,

some more chili powder; some use fresh chilies as well: some add yogurt, coconut, cream...you name it.

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Add absolutely anything to this gratifying dish and let your senses absorb the aroma.

Serves 3-4

Ingredients

3 tablespoon vegetable oil

4 onions, chopped

1 small piece of ginger,

1 peeled and grated

1 large garlic clove, crushed

1 tomato, chopped

1 tablespoon paprika

1/2 teaspoon turmeric

1/2 teaspoon cumin (ground)

1/2 teaspoon ground coriander

1 teaspoon chili powder

1 fresh chopped coriander (a handful)

salt to taste

Heat the oil in a large saucepan over moderate heat. Fry the onions, ginger and garlic until the onions are translucent. Add the tomato and stir-fry, breaking it up with the spoon. Pour in 300 ml t water, and stir in the other ingredients. Bring to the boil. Lower heat, cover and simmer for 30 minutes. Remove from heat and allow to cool. Pour into a blender or food processor and liquidize.

Add paneer, prawns, chikpeas, even mix veggies, cook for a little while, add some fresh corainder and yummy Balti is ready to be served.

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