Most people in the world today know what a curry is – or at least think they do. In Britain the term ‘curry’ has come to mean almost any Indian dish, whilst most people from the sub-continent would say it differently, at a later stage variation of new cuisine evolved, and it is the Balti or Karahi.
T&k Balti House introduced a different name and ingredients; “Balti” (Karahi) has similar meanings used in the different region of the Asian sub-continent. It is originally from Punjab using enriched spices and completely country style cooking as in Bangladeshi cuisine alike.
Balti is an Indian version of an Iron wok. Food is normally cooked in a large Balti, and small balti’s are great for serving food at the table as they make for an authentic look and feel. Currently Balti dishes are unique in the region by its looks and taste. As curries differ greatly in their taste and content, not only between regions but also within the areas of the regions. In addition there is the chef factor. No two cooks make identical meals. Every good cook has his or her own special style and adds that individual touch to a meal.
In Indian cooking, for example, this contrast is demonstrated in the difference between the hot, Medium and the mild curries. Generally speaking commonly used base spices and herbs include Chilli, coriander, cumin, and turmeric, especially in India. Depending on the recipe involved, other items can include things like, curry leaves, garlic, ginger, onions, pepper, mustard seeds and garam masala.
T&K has enriched the taste buds of its customers by introducing a new recipe of the Balti Chilli Chicken, Balti Chicken Silsila, Balti Chicken Agra, Balti Chicken Rashwari, and Balti Fish Bhuna these are the most popular and best selling dishes at the restaurant.
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