Balti
A curry dish named after the pot it's cooked in
Balti is a well known type of curry invented in Birmingham, a city known as the Balti Capital, among the large Kashmiri population there.
The term doesn't refer to a specific recipe or spice mixture, but to the two-handled wok in which the curry is cooked.
While the ingredients and heat of the dish can vary considerably, most baltis are cooked quickly over a high flame and served still sizzling in the balti itself, to be scooped up with naan bread.
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