The balti is now a modern classic curry that came out of traditional curries from Northern Pakistan and was nurtured and loved within the Birmingham restaurant scene. It is an inexpensive and simple way of making a curry once you know how. Also, it fits well into the stir-fry & wok scene, so while not strictly fusion food it does cross-over nicely between the Chinese cooking styles and curry culture up here in the North of England.
Axel loves it because of its sheer flexibility – effectively you make up a sauce that is chocka with vegetables and add your meat to this. We tend to eat ours with dhal – in fact we are always eating dhal and pureed pulses with everything – and mop it all up with naan bread.
