Balti, as a food, is named after the steel or iron pot in which it is cooked. The word is found in Bengali, and means “bucket”. Another claim regarding the origin of balti cooking in Birmingham was that it was first served in 1977 in a restaurant called Adil’s. At that time, the restaurant was located in Stoney Lane.
Balti is now one of the most popular Indian dishes in this country, and this blend is the perfect way to recreate the dish at home.
It is a mild, tomato based curry made with a fresh blend of many aromatic spices, and it is a curry, with lots of great tasty gravy. It is usually cooked with chicken or lamb, with the addition of fresh garlic, ginger, onion, chopped tomatoes, coriander leaves and 2-3 tsp of the Balti spice mix. Use our easy curry recipe with this mix to create an awesome curry.
Ingredients: Rusk: Wheat Flour (calcium carbonate, iron, niacin, thiamin), Salt; Spice Extracts (Turmeric, Paprika, Coriander, Cumin, Garlic), Nutmeg, Celery, Mustard Powder, Coriander, Salt, Cumin, Fenugreek, Fennel, Cardamom, Cassia, Onion Powder, Paprika, Caraway, Chilli Powder, Cinnamon, Ginger, White Pepper, Turmeric.