The local paper have just run a piece on a ‘Biggest Naan’ completion. Usually these famous ‘table’ naans are usually only possible if the restaurant has a metal tandoor.
Now there’s nothing like a spot of naan sharing but here’s my advice. They look great but never have the lovely doughy consistency of a normal naan. In case you were thinking of asking, my favourite normal sized naan happens to be an incomparable cheese and tomato variety at the Popular restaurant in the heart of Birmingham’s Balti Triangle….naan better!

The Daily Telegraph published an article, just a couple of days ago, about the state of our curry houses. The Chairman of the Asian Catering Federation, Yavar Khan, was intimating that in the next ten years one in two curry houses were likely to close. Most are Bangladeshi owned and the Chairman of the ACF intimated that the restaurant community were both insular and complacent.

So where does the Balti Triangle stand on the issue?

Well, firstly, the shortage of Asian chefs is a real disincentive to open new restaurants and also is a negative for existing ones. Maybe, one of the few good things to come out of Brexit might free up movement from the Indian sub continent. Luckily, most balti houses are family affairs because most young aspiring chefs don’t see fast cooking a traditional balti with traditional ingredients, over a high flame, or risking wrist burns in the tandoor as an exciting or creative culinary career.

The other issue is that these Pakistani restaurants (not unlike those that are Bangladeshi owned) think that sticking to tried and tested ingredients is the safest business proposition. This is particularly frustrating in the case of Balti which is a method of cooking rather than exact ingredients. How about a Duck Balti with Mango or Balti Lamb and Date or Balti Paneer with Fig? The list could be endless and maybe such developments might be Balti’s eventual saviour although a properly cooked Balti with that unique caramelised flavour will hopefully survive the impending curry doomsday forecast by Mr Khan.

ANDY MUNRO

The Balti Triangle and Brum’s iconic dish were in the limelight again when the Hairy Bikers visited Shabab on their Chicken and Egg culinary sojourn. On peak time TV, it was great to see them tuck into a ‘proper’ balti and you could see that they genuinely enjoyed their spell of naan dipping. Another two celebs to add to the growing list of celebrity Balti ambassadors!

BBC Video

On October 14th, the Charity ‘Love Brum’ is hosting Birmingham’s first ever black tie dinner at the ICC where making a curry is an integral part of the proceedings. Backed by sponsors like East End Foods, this is a great chance to have some fun, make money for a worthy local charity and be crowned a Curry King.

It goes without saying that this is a great team building event for any business. Whilst aimed mainly at corporates and businesses , there are also some limited individual places. To book a table or for more information contact curryking@lovebrum.org.uk.

Given the City’s usual poor showing in putting in a robust bid to become the ‘Capital of Curry’, it was good to see the local paper, at least, recognising the importance of the dish to the local populace. It certainly caught the imagination with over 10,000 votes!

Even better was the fact that the Balti Triangle, in the shape of ‘Shabab’ scooped the most prestigious award of ‘Best Curry House for Big Night Out’
Awards

Best Curry House for Big Night Out
1. Shabab (Balti Triangle)
2. Jeera (Castle Bromwich)
3. Jilali (Sheldon)

Best Local Curry House
1. Chutney Express (Shard End)
2. Shabab (Balti Triangle)

Best Takeaway
1. Lime Pickle (Castle Bromwich)
2. Chutney Express (Shard End)
3. Toby Indian (Castle Bromwich)

After six years of trying it seems likely that the Birmingham Balti is going to join the Lincolnshire Sausage in being turned down by the Eurocrats, for Food Protected Status.

Andy, who has led a consortium of genuine balti restaurants said:

“We spent the first three years developing the application and steering it successfully through the UK process and objection period. However, since then we have been asked to provide further information on an almost continual basis by Brussels officials. Every time, we have responded satisfactorily, they’ve found something else to pick holes in.

In the final analysis, they don’t ‘get’ that balti is a method of cooking rather than a recipe albeit that every restaurant uses the same base ingredients then overlaying this with spices of their own choice. It’s a nonsense when you consider the Neapolitan Pizza has the mark when it’s just pizza dough, tomatoes, cheese and basil. It’s all a bit disappointing especially when the UK  government were happy with our application!”

A growing shortage of quality Balti Bowls may become a distant memory as negotiations with a local Birmingham manufacturer continues. Andy Munro says

‘Balti is an intrinsically Birmingham dish so it will be befitting if we can start to get them made again in their ancestral home!’

Apparently Channel 4 are looking for passionate foodies and are targeting Brum. Due to our ‘currylinary’ heritage, anybody who reckons they can cook a mean curry, could be in with an opportunity to impress … see below for details.

Beer seems to be the ‘new wine’ these days with talk of flavours, aromas etc etc but, in fairness, a proper ale has a lot going for it as an accompaniment to spicy food. Consequently, I was keen to see how the new ‘True Maharajah Cardamom Beer’ stood the test of ‘going for a balti’.

My days of drinking beer with a balti are more sporadic as I often find a robust red wine is a good match. However, I still like a decent beer and it so happens that Cardamom is one of my favourite spices.

Testing it out with a spicy Balti Chicken Jalfrizies, the beer certainly held its own. It’s edgy without being bitter and the Cardamom taste is distinctive but subtle. Light and lively on the palate, it was a refreshing drink without having the overpowering gassiness of lager. Definitely a welcome addition to the ‘beer with balti’ ranks. Brewed by Leicester based Modha Ales, it should soon be available in the Birmingham area.