Balti Curry Cookbook
Balti Curry Cookbook by Pat Chapman, published by Piatkus in 1996, offers a collection of over 100 easy-to-make dishes centered around the popular Balti cooking style. This edition, comprising 166 pages, presents a variety of recipes including favorites like Balti Chicken Tikka Masala and Balti Aubergine. The book guides readers through mastering basic techniques and recipes, while also suggesting numerous spicy balti combinations to explore.
Readers will find sections dedicated to meat, chicken, fish, seafood, vegetables, and accompaniments, along with authentic dishes from Baltistan, the original home of Balti cooking. The book also includes a detailed introduction about traditional Balti restaurants and the origins of this unique culinary style. With a focus on cooking methods that enhance flavors, this cookbook serves as a resource for those interested in regional and ethnic cooking, particularly Indian and South Asian cuisine.
Official synopsis Publisher
Curry Club Balti Curry Cookbook contains over 100 easy-to-make dishes, such as the perennial favorite Balti Chicken Tikka Masala, Balti Aubergine and Balti Jal Frezi (a tomato and chili-based balti). Once you have mastered the basic techniques and recipes, Pat Chapman suggests dozens more spicy balti combinations you can try. Sections include meat, chicken, fish and seafood, vegetables, balti specials, and accompaniments. Recipes include Balti restaurant specials as well as authentic dishes from Baltistan in Pakistan, the original home of Balti cooking. Pat also provides a fascinating introduction about traditional Balti restaurants and its origins in Balti cooking.
Balti means “bucket” and is the Pakistani/Northern Indian process of slow cooking and serving a curry in a lidded pot (originally clay — but steel is now more often used). It enhances the flavors and as such is a preferred method for several restaurant chefs.
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