“What you may have tasted previously is likely not authentic,” smiled chef Zaf Hussain. “It’s probably a poor imitation.”
Zaf was demonstrating the proper way to cook a balti at his restaurant Shababs in Birmingham. The authentic balti is cooked swiftly over high heat in the same metal dish it is served in.
According to Zaf, modern versions stew large quantities of curry and then transfer it to balti-style dishes to mimic authenticity.
The essence of the balti lies in its quick preparation. Therefore, the dish must be crafted from thin-pressed carbon metal to ensure even heat distribution, with a flat base and handles for stability on the stove. The metal absorbs flavors, enhancing the taste over time.
Zaf, whose family established Shababs in 1987, is among the pioneers in Birmingham’s Balti Triangle, an area located 20 minutes south of the city center, where the balti originated five decades ago.
During its inception, chefs from Pakistan and Kashmir sought to serve customers swiftly by revolutionizing the traditional slow curry-making process, thus birthing the balti.
“When Shababs first opened, there was a pub called The George across the street,” shared local balti expert Andy Munro. “These were unlicensed venues where patrons could bring their own drinks.”
Andy, who recently authored a book on the balti’s history, is advocating for “traditional specialty guaranteed” status for the Birmingham balti, ensuring only curries prepared in the original manner can bear the name.
To demonstrate the authentic cooking method, chef Zaf invited me into the Shababs kitchen to prepare the ultimate chicken balti.
He cooked chicken thigh meat in a balti dish over high heat, stirring continuously to prevent burning. Subsequently, he added onions, green peppers, tomatoes, chili, garlic, and his homemade base sauce, along with a blend of spices.
The intense heat eliminated excess oil, resulting in a healthier curry that was ready in just 10 minutes. Served with freshly baked naan, the balti was exceptionally flavorful and light, setting a high standard that imitation baltis cannot match.
Birmingham, often hailed as the UK’s curry capital, offers a diverse culinary landscape. At the upscale Pushkar eatery in the city center, owner Rai Singh introduced a unique approach to Indian cuisine.
Rai aimed to provide a lighter dining experience by focusing on ingredients and preparation methods, opting for steaming over frying and presenting deconstructed dishes like butter chicken chops.
Following a recent renovation, Pushkar now offers a lavish ambiance with Bengal tigers adorning the ceiling and a menu presented in a luxurious hardback book format.
During our visit, we savored a starter selection featuring delicately spiced peas and potato pods and tangy achari salmon, followed by mains like sesame king prawns and tender lamb in signature masala gosht.
The food at Pushkar was exceptional, fulfilling Rai’s promise of leaving diners comfortably satisfied. The restaurant’s opulent decor and innovative dishes added to the overall dining experience.
Our journey to Birmingham via Avanti West Coast trains was swift and convenient, with multiple services connecting major cities like London, Glasgow, Edinburgh, and Manchester.
Our accommodation at The Grand Hotel, a historic establishment in Birmingham’s Colmore Row, provided a luxurious stay reminiscent of the city’s longstanding reputation for excellence.
Exploring Birmingham’s culinary scene further, we visited The Vine in West Bromwich, known for its authentic desi pub cuisine. Owner Suki Patel’s traditional cooking style, reminiscent of his upbringing in Uganda, has garnered a loyal following for dishes like chicken tikka.
The Vine’s renowned chicken tikka, marinated in a secret spice blend and served with homemade chutney, exemplifies Birmingham’s culinary authenticity, making it a must-visit destination for food enthusiasts.
For travel enthusiasts, Avanti West Coast offers single fares from London Euston to Birmingham New Street starting at £14.50. Rooms at The Grand Hotel in Birmingham are available from £149 per night including breakfast.
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