A Birmingham local is on a mission to save the authentic Balti, a unique British-Asian curry cooked and served in a thin, steel wok.
Fighting for a Culinary Legacy
Andy Munro, a 78-year-old food writer and proud Brummie, is leading the charge to preserve the famous Birmingham Balti. This iconic curry, which first emerged in the 1970s, is now facing an uncertain future as many original Balti houses have closed down.
Munro, who also serves as secretary of the Association for the Protection of the Authentic Balti, plans to submit a bid to the British government for UNESCO cultural heritage status. He hopes this recognition will help safeguard the dish and its unique cooking style.
The Birth of the Balti Triangle
Originally from Birmingham, Munro spent much of his life in the city’s Balti Triangle, an area once teeming with Balti restaurants. In fact, it was Munro himself who coined the name “Balti Triangle,” replacing the less catchy “Balti Belt.”
The name, inspired by the Bermuda Triangle, was meant to evoke a sense of immersion in a “sea of spices.” Today, despite its storied past, the area has seen a decline in its authentic Balti establishments.
A Curry Born in Birmingham
The Balti’s origins trace back to the 1970s, when Pakistani immigrants arrived in Birmingham. Early restaurants served traditional sub-continental dishes, but one clever restaurateur sought to attract a wider, more affluent clientele.
He aimed to create a dish that was fast to cook and less greasy than traditional offerings. By replacing ghee with vegetable oil, which has a higher smoke point, and using a thin, shallow steel “Balti” wok (named after the Urdu word for bucket), a new culinary innovation was born.
Unlike other popular British-Asian curries like butter chicken, the Balti is truly a “Made in England” creation. Zaf Hussain, owner of Shababs restaurant, confirms that Balti dishes are not traditionally found in Pakistan.
The Authentic Balti Experience
A true Balti is more than just a chicken dish; it’s a cooking style that can be applied to various meats, vegetables, or even pre-cooked lentils. It’s known for its rapid cooking time, often less than 10 minutes, resulting in a distinct smoky aroma and natural caramelization.
For the best experience, a Balti should always be eaten straight from the sizzling wok it was cooked in, much like a fondue. It should never be served with rice. Instead, break off pieces of naan or roti with your hands and use them to scoop up the rich curry and meat.
Protecting the Dish’s Integrity
Munro is particularly concerned about restaurants serving Balti dishes in “pseudo” silver bowls. This practice, he argues, strips the Balti of its unique properties and makes it indistinguishable from any other curry.
His determination stems from a desire to ensure that visitors to Birmingham can experience the authentic Balti, preserving its distinct identity and culinary heritage for future generations.
- The Birmingham Balti is a unique British-Asian curry cooked and served in a thin, steel wok.
- Andy Munro is campaigning for the Balti to receive UNESCO cultural heritage status.
- The Balti was invented in Birmingham in the 1970s, adapting traditional cooking for local tastes and speed.
- Authentic Balti should be eaten directly from the hot wok with naan or roti, not rice.
- Serving Balti in traditional silver bowls is considered “pseudo-Balti” and undermines its authenticity.
As Balti houses dwindle, preserving this local delicacy is crucial for Birmingham’s culinary identity.
