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The Birmingham Balti goes international PDF Print E-mail
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Sunday, 24 June 2012 13:16

Birmingham’s famous Balti is now the subject of an application for European ‘protected’ food name status with an application lodged for it to be registered as a TSG (Traditional Speciality Guaranteed). In doing so, it is the first ‘ethnic’ food in the UK to be the subject of a proposed TSG and, if successful, it will join the ranks of British stalwarts such as Melton Mowbray Pork Pies, Stilton Cheese and Arbroath Smokies.

Andy Munro, Hon Secretary of the Birmingham Balti Association said:
 
As a proud Brummie, I wanted to see the genuine Birmingham Balti protected as this is the City where the phenomenon started. Unfortunately the term ‘Balti’ has almost become a generic term for curry and I want to ensure that the original fast cooked dish is properly protected from being diluted in its use.
 
It has taken over a year’s hard work to get to formal submission even with great support from Adas UK and Matt O’Callaghan who masterminded the successful application for the Melton Mowbray Pork Pie.
 
Birmingham now has some fabulous restaurants yet it is still the Birmingham Balti that is the initial culinary hook, as a recent article in the New York Times illustrates.
 
EDITORS NOTE:
 
The founder participating restaurants from Birmingham’s Balti Triangle are….
There is a staged process to achieving this coveted protected status.The initial UK consultation period ends on 7th September and,if there are no objections,or objections are not felt to be legitimate, it is then referred to the EU commissioners for their consideration.Once they are satisfied with the proposal,it is published in a European Journal for a 6 month consultation with other EU countries.If there are no objections or objections received are not felt to be legitimate then the status is confirmed.Overall timescale from application to approval is typically 12 months.
 
 For further information contact Andy Munro on 07985-169462 or munroandy at hotmail.com 
Last Updated on Friday, 06 July 2012 17:05