Birmingham’s famous balti, invented in the City in 1975, is seeking formal status in the Food Category of the UNESCO approved UK Trail of Cultural Heritage, which is being led by the Government Deptartment of Culture and Media.
The campaign is being led by Brummie born and bred Andy Munro, author of ‘ The Balti, Its Birth,Its Boom and Beyond’.
Munro said: “Balti first became popular in the Balti Triangle area of Birmingham and even the bowls, an integral part of an authentic balti, were designed and made in Birmingham and still are to this day. The problem is that the authentic dish has been pirated across the UK and in 99 per cent of cases it is just a normal curry cooked in a frying pan and transferred to a silver bowl losing all its unique health and taste properties. When visitors come to Birmingham, I want them to know where to enjoy a pukka balti.”
So what is an authentic balti as invented in Birmingham?
A balti is typically fast cooked in vegetable oil, in the unique thin pressed steel, flat bottomed and flat handled baltibowl in under ten minutes over a high flame and then served in the baltibowl itself, usually accompanied by a naan or chapatti. All chefs have their own recipes but typically all will include garlic, onions, ginger puree and a range of spices that typically include garam masala, turmeric, paprika and chilli added according to the tastes of the diner.
What makes the Balti, as invented in Birmingham special?
Research undertaken by University College Birmingham revealed the critical differences between a pseudo/pretend balti and the real thing. A proper balti has twice the amount of iron, “the most valuable element to the human race”, half the amount of fat due to the vegetable oil being burned off and taste wise creates the Maillard reaction, the caramelisation effect beloved of Michelin chefs under high tempertures.
https://thebirminghambaltibowlco.com/products/the-balti-its-boom-years-and-beyond-by-andy-munro
Author: George Shaw
Former BBC journalist and founder and CEO of an award-winning London advertising and PR company for 20 years, providing restaurant consultancy services. Spent a decade as the director of communications of the Asian Catering Federation in the UK and lead judge for its various restaurant and chef awards programmes. Now returned to journalism, specialising in food and travel and currently the Editor-in-Chief for Taste London, Taste Asia, the Good Curry Guide and CEO of International Culinary Guides.