Balti or karahi cookery originates from Baltistan in Pakistan. The author provides information on the basic techniques and recipes - such as Balti Chicken Tikka Masala and Balti Jal Frezi. He then suggests many other spicy balti combinations. Sections include seafood, vegetables and accompaniments.
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This review is from: Balti: Curry Cookbook (Curry Club) (Paperback)
Unlike a lot of Indian cook books this delivers restaurant style recipes and techniques as opposed to traditional home cooking. It contains a very tasty basic balti spice mix and a selection of variations on the main balti theme. Not only does it have all this but also a good introduction to the basic Indian techniques such as bargar, bhuna and the like. An excellent introduction to Indian cooking, which includes a lot of revealing history of UK Indian restaurant cuisine. However some of the recipes tend to be a bit "samey" as they use the basic balti masala. This is a minor criticism of an excellent book. I also recommend the other Curry Club titles, especially the "Curry Bible".
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