Balti takes its name from the metal vessel it’s traditionally cooked and served in. Our version is seasoned with herbs and special spices, simmered with green peppers and fresh tomatoes, for a generous, flavourful, well-balanced curry. A convivial dish, often served still bubbling, that invites you to mop up without restraint.
A dish with a story
Balti is said to have been born in Pakistani restaurants in Birmingham, UK, in the 1970s-80s, taking its name from the traditional metal vessel of Baltistan.
Served directly in the bubbling balti, often without an individual plate, this dish became a convivial social ritual around which bread is happily shared.
Today a well-established classic of Indo-Pakistani British cuisine, prized for its conviviality and generous use of vegetables.
The exact origin of Balti (Birmingham or Baltistan) remains a hotly debated topic among historians of British gastronomy: we won’t settle it here!
Frequently asked questions
Is Balti spicy?+
It’s moderately spiced, flavourful without excess heat.
Which protein should I choose?+
Available with chicken, lamb, beef, chicken tikka, king prawns or in a plant-based/paneer version.
Why is it called Balti?+
After the traditional metal vessel this curry is cooked and served in.
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