100 Best Balti Curries

Fülszöveg

Succinctly defined as 'curry cooked in a wok', Balti
food consists of fresh ingredients stir-fried in a dish
called a karahi and served in a sauce based on a blend
of onion, tomato, coriander and fenugreek, for which
every Baltihouse has its own distinctive recipe.
Stemming from the traditional cuisine of northern
Pakistan, where Chinese culinary influence is strong,
Balti first emerged on the British scene in Birmingham
in the 1970s. It quickly won a passionate following,
both in and beyond the Asian community. Among its
aficionados are Diane Lowe and Mike Davidson, for
whom this book has been a labour of love. Frustrated
by the absence of published Balti recipes to try out at
home, they hit on a gloriously simple solution: inter-
viewing the chefs of Birmingham's leading Baltihouses,
most of whom were happy to divulge their secrets.
In addition to the 100 deliciously varied recipes, the
authors provide information about the utensils you
need and the ingredients... Tovább

Fülszöveg

Succinctly defined as 'curry cooked in a wok', Balti
food consists of fresh ingredients stir-fried in a dish
called a karahi and served in a sauce based on a blend
of onion, tomato, coriander and fenugreek, for which
every Baltihouse has its own distinctive recipe.
Stemming from the traditional cuisine of northern
Pakistan, where Chinese culinary influence is strong,
Balti first emerged on the British scene in Birmingham
in the 1970s. It quickly won a passionate following,
both in and beyond the Asian community. Among its
aficionados are Diane Lowe and Mike Davidson, for
whom this book has been a labour of love. Frustrated
by the absence of published Balti recipes to try out at
home, they hit on a gloriously simple solution: inter-
viewing the chefs of Birmingham's leading Baltihouses,
most of whom were happy to divulge their secrets.
In addition to the 100 deliciously varied recipes, the
authors provide information about the utensils you
need and the ingredients used, ranging from fresh
vegetables, pulses, garlic and ginger to chilli and garam
masala, cumin seeds and cardamoms; how to prepare
and store your own spices; what meat to buy and how
to prepare it. This can consist of up to five stages?
marinading, par-cooking, making Balti sauce, making a
special purée and stir-frying. But Balti cooking is never
complicated, and sometimes, where ingredients are
simply stir-fried, it is extremely quick. There are also
recipes for vegetarian Baltis, bread accompaniments,
sweets and desserts.
This comprehensive book will delight all those who
have longed to cook Balti themselves. And now that the
word is out, everyone can enjoy the exciting flavours of
this delicious cuisine. Vissza