Chef Zaf Hussain expressed that what people have been tasting as balti may not be authentic but rather a poor imitation. At his restaurant Shababs in Birmingham, Zaf demonstrated the proper way to cook balti, emphasizing that the authentic dish is cooked swiftly over intense heat in the same metal dish it is served in.
Zaf highlighted that many modern versions of balti involve cooking curry in large pots and then transferring it to balti-style dishes to mimic authenticity, which goes against the essence of the dish that relies on speed. The balti dish, traditionally made of thin-pressed carbon metal with a flat base and handles, allows for even heat distribution and enhances flavors over time.
Shababs, established in 1987 by Zaf’s father and elder brother, stands as one of the oldest restaurants in Birmingham’s Balti Triangle, the birthplace of balti cuisine 50 years ago. The balti cooking method was introduced by chefs from Pakistan and Kashmir who aimed to serve customers quickly, departing from the traditional slow curry-making process.
Local balti expert Andy Munro recounted the history of balti cuisine in the area, noting the influence of Irish patrons from a nearby pub on the initial balti scene. Andy, who authored a book on balti cuisine, is advocating for “traditional speciality guaranteed” status for Birmingham balti dishes to preserve the original cooking techniques.
To showcase the authentic preparation of balti, Zaf invited a demonstration in the Shababs kitchen where he cooked a chicken balti. The dish involved frying chicken thigh meat with onions, green peppers, tomatoes, and spices in a balti dish over high heat, resulting in a flavorful and healthy curry cooked in just 10 minutes.
In contrast, Pushkar, an upscale restaurant in Birmingham city center, offers a different dining experience focusing on light and innovative Indian cuisine. Owner Rai Singh emphasized using high-quality ingredients and innovative cooking methods to create dishes like butter chicken chops and sesame king prawns, served in a luxurious setting post a recent refurbishment.
Avanti West Coast provides convenient train services to Birmingham from various cities, including London, Glasgow, Preston, Edinburgh, and Manchester. The Grand Hotel in Birmingham, known for its historic significance and luxurious amenities, offers a premium stay experience, complemented by a diverse culinary scene in the city.
In West Bromwich, Suki Patel’s desi pub, The Vine, serves authentic Indian dishes cooked on a charcoal grill, reminiscent of his cooking style from Uganda. Patel’s renowned chicken tikka, marinated in a secret spice blend, has garnered a loyal following for its succulent and flavorful taste. The diverse culinary offerings in Birmingham make it a top destination for food enthusiasts seeking authentic and innovative dining experiences.
For travel options and accommodation details, visitors can explore Avanti West Coast for train bookings, The Grand Hotel for luxury stays, and visitbirmingham.com for more information on attractions and dining in Birmingham.