What is Balti? Invented in Birmingham’s ‘Balti Triangle’ by Pakistani Brummie restaurateurs, this fusion curry dish is normally cooked quickly over a high flame using vegetable oil, not ghee and extra spices (according to the chef’s preference).

The word balti comes from the utensil it is served in – a round-bottomed wok-like pan with two handles. It is believed to be an adaptation of the karahi, which originated in the region of northern Pakistan known as Baltistan.