restaurant guide The Balti Triangle Birmingham · style dresses including Sarees, and often sell to Western women wanting something a little more unusual. Alternatively, many of the

The Balti TriangleBirmingham

essential guide

diverse

Those establishments in thisguide, which show theQuality mark, have all committed to worktowards achieving Qualityin Birmingham. This meansthat establishments:

• Are inspected by a recognised body –Tourist Board or other relevant industryequivalent such as VisitBritain.

• Have agreed to adhere to the higheststandards of quality, customer care andstaff development, as outlined in theQuality Charter Checklist.

• Adhere to the values of Accessibility for Alland Sustainable Tourism.

the balti goersrestaurant guideAll reviews have been carried out anonymously by independent reviewers andreflect their personal opinion of the restaurant at the time of visit. The recommended dish is either from the restaurant or the reviewers themselves. All the restaurants listed are members of The Asian Balti RestaurantAssociation - ABRA.

The map on page 44 shows restaurant locations and also provides a key to thelocation of off licences. Please note it may be worth booking a table in advancefor large parties or for Friday and Saturday nights.

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unlicensed(bring your own alchohol)

all major credit cards(unless this symbol is includedassume cash or cheque withbankers card only)

Helpful information is provided by symbols

as shown:

The information given in this guide does not constitute a recommendation. Allinformation given in this guide was believed to be accurate at the time of print-ing and neither Birmingham City Council or Marketing Birmingham can takeresponsibility for any inaccuracies.

Produced by Marketing Birmingham www.birminghamshortbreaks.co.ukEditorial contribution courtesy of Andy MunroDesigned by www.thinkcreative.co.uk t: 0121 622 3222Photography courtesy of Marketing Birmingham, Andrew Fox Photography,Martin Brent Photography & Simon Harding Photography

The information given in this guide does not constitute a recommendation. Allinformation given in this guide was believed to be accurate at the time ofprinting and neither Birmingham City Council or Marketing Birmingham cantake responsibility for any inaccuracies.

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Produced by the Survey and Mapping Team, Economic Development, Alpha Tower, Suffolk Street Queensway, Birmingham, B1 1TR. Tel 0121 303 3867Reproduced from the Ordnance Survey mapping with the permission of the Controller of Her Majesty's Stationery Office © Crown copyright. Unauthorised reproduction infringes Crown copyright and may lead to prosecution or civil proceedings. Birmingham City Council. Licence No.100021326, 2004.

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1. ADIL2. AL FRASH3. BALTI NO.14. BUTTS5. CHANNI’S6. DAWAT7. DESI KHANA8. DIWAN9. IMRAN10. JEWEL IN THE CROWN11. JYOTI12. KABABISH13. KINGS PARADISE14. KUSHI15. LAHORE KEBAB HOUSE16. LAHORE KARAHI

17. LAHORE KARAHI CHINESE18. MONSOON19. PLAZA20. POPULAR BALTI21. PRESIDENT22. PUNJAB PARADISE23. ROYAL AL FAISAL24. ROYAL NAIM25. SALEEM’S26. SHABAB27. SHAHI NAN KEBAB28. SHEEREEN KADAH29. SHER KHAN30. SPICE AVENUE31. LAZEEZ LOUNGE32. ZEB’S MIRPURI CUISINE

OFF LICENCE

RESTAURANTS

CAR PARK

how to find us...

03balti guide

finding your way to the Balti Triangle

By BusFrom the City centre take thenumber 6, 12, 31 & 37. Werecommend that you checkbus times before you travel.www.travelwm.co.ukTraveline 0870 608 2 608

By carApart from on-street parkingthere are a number of carparks in the area and theseare marked on the area map

on page 44 of this guide.

By RailThe Balti Triangle is

served by twolocal stations,Small Heath andHall Green, bothstations are a

good 20 minutewalk to the centre

of the Balti Triangle. For further details

call 08457 48 49 50or visit: www.thetrainline.com.www.centraltrains.co.ukwww.centro.co.uk

05balti guidebalti guide04

Finding your way 3

Welcome 4

The story of Balti 6

Shopping 8

Balti speak 12

Restaurant reviews 14

Spice Guide 30

Customs and Culture 32

Cooking your own 34

Balti breaks 36

Finding out more 42

The Balti Triangle map 44

Cast aside any images or pre-conceptions youmay have had about Birmingham in the past.No longer perceived as a grey, industrialcity, Birmingham has emerged as anexciting and vibrant city.

The City has become a centre for cultural activities,superb shopping and fantastic nightlife. Attractionsand facilities in Birmingham are second to none, andrival the very best in Europe. From history andheritage, family fun, natural beauty and stunningpublic art - the City is sure to surprise and impress. Birmingham is a city of many cultures and is the perfectdestination for a short break or a great day or night out.What ever you choose a visit to the famous ‘Balti Triangle’is a must for any visitor or local resident.

We look forward to welcoming you to the Cityand to sharing with you all that the city hasto offer.

welcome

contents

BirminghamRoyal Ballet

The MailboxBirmingham Canals


Canals, Cadbury’s, cars andjewellery have long beensynonymous with Birmingham,but undoubtedly Balti is nowequally part of Birmingham’stradition - even its balti bowlsare made in the city.

There are now around 50 balti housesin the ‘Balti Triangle’ area, and theirbeneficial effect is reflected as thetownscape and other facilities areimproved to welcome the growingnumber of visitors.

The area‘s current restaurant turnoveris estimated at in excess of £7m; it isvital to the area in terms ofemployment and use of local suppliers -a typical balti house can use 2,000 kgof cooking onions and 300 kg ofchicken breast in a week. Many staffwork locally, and their spending poweralso adds to the local economy.

Balti owes its introduction toBirmingham’s large Pakistani andKashmiri communities, who brought itto Birmingham in the mid-1970sthrough cafe-style restaurants - thetraditional glass-topped tables belovedby balti purists are still in evidence insome of the area’s balti houses.

Balti now appears in the OxfordDictionary! It means ‘bucket’, but is, infact, a flat-bottomed wok. Freshingredients and a tantalisingcombination of spices are fast cookedover a high flame. It is then served upsizzling in the balti usually with a naan(bread made with special flour, yeast,eggs, milk and sugar baked in atandoori oven). You will not beostracised if you use cutlery, but youraverage local balti goer is definitelya gold medallist in naan dipping.Birmingham’s balti houses arealso famous for their giantnaans that can literally covera table.

Legend surrounds theorigin of balti. It is thoughtto have been a convenientmethod of cooking formountain tribesmen. Thereis even a place calledBaltistan inhabited by anancient tribe called the Baltis.Did they invent the balti? Didthey wear balti bowls instead ofhelmets when at war? It doesn’treally matter, because balti has welland truly arrived in Britain, andBirmingham is where it all began - andwhere, quite naturally, the best baltiscan be found! Enjoy!

the story of Balti

Balti now appears in the

Oxford Dictionary! It means ‘bucket’,

but is, in fact, a flat-bottomed

wok


Apart from the culinary delightsof the restaurants, it is worth

taking advantage of shoppingbargains.

Sets of kitchen utensils used inAsian cooking, including baltibowls, are on sale in many ofthe shops. The area alsohouses a number of sweetcentres which make theirsweets on the premises - tryMushtaqs which offers arange of almost 50 different

types ranging from luxurysweets made from buffalo

milk to the wickedly rich allchocolate Barfi.

Local textile shops stock Easternstyle dresses including Sarees, and

often sell to Western womenwanting something a littlemore unusual. Alternatively,many of the shops also sell awide range of exotic clothideal for uses ranging from

curtains to clothes.The main items of clothes are the‘shalwar kameez’ and ‘saree’. The

shalwar kameez is generally worn byMuslim and Sikh women - the shalwarare loose trousers fitted at the anklewhilst the kameez is a knee-length tunic.The scarf that covers the head is calleda ‘dupatta’. The saree is usually wornby Hindu women and is a single lengthof cloth several meters long, which ispleated around the body. A petticoatand tight blouse is worn underneath.

shopping

cherry barfi

Last but not least, there is a fantastic array ofexotic fruit and vegetables to buy, so don’t be frightened to try the‘kudoo’ instead of a turnip or ‘okra’ instead of courgettes.

The greengrocers’ guide on this page will help you understandsome of the more unusual.

Arabiused like a potato, peel and boil.

Choratop and tail, cook like a green bean.

Dudditop and tail, peel, slice and fry. It hasa sweetish taste and is good formaking a gravy. Rumoured to beexcellent for circulation problems.

Kadooadd to meat curry to give a thickersauce - tastes like a turnip.

Kareladeseed, top and tail and boil -slightly bitter but excellent stuffedwith onions, peppers and potatoes.Rumoured to be good for diabetics.

Mooliturnip-like with a peppery taste. Peeland boil when using as a vegetable;peel and use raw sliced in salads.

Okraalso known as Bindi, steam and cookwith potatoes, lightly seasoned withchilli, garlic and ginger.

Rivyasmall aubergines. Top and tail, sliceand fry or boil; often stuffed withmincemeat, potatoes and onion.

Tindasimilar to Okra and to use, cookedwith chicken or by itself.

Valorsimilar taste to green beans and canbe cooked with onions

many of theshops also sell awide range of

exotic cloth idealfor uses rangingfrom curtains to

clothes


Khausas

UNCLE’S HOMESTORE - for balti bowls, cooking utensils and kitchen equipment.148 Ladypool Road, Birmingham B12 8JSTelephone:0121 771 1682

Not quite Open All Hours and no Uncle Arkwright, but this local emporium takes itsname from the founder who was nicknamed ‘Uncle’ by the locals when he used tocycle around delivering goods after a day working on the railways. An Aladdin’sCave (but shinier) with every sort of Asian cookware available and of course, arange of Balti bowls ranging from standard restaurant steel baltis to a copper-bottomed version for those with a budget to match - for the kitchen that haseverything!

KHUSHBOO’S - for exquisitely embroidered sarees and silks.218-220 Ladypool Road Sparkbrook Birmingham B12 8JTTelephone:0121 753 3045

For fabric make sure you visit Kushboo’s where the fabrics range in cost from £ 1per metre to £16 per metre for beautiful silk.Kushboo’s sell a wide range of exquisite and exotic fabrics ideal for uses ranging fromclothing to home furnishing. Also expect to find an abundance of beautiful ready to wear clothing, but alsospecialised tailoring at Kushboo’s sister shop on the opposite side of the road. Thestunning fashion collections at Kushboo’s are so stylish and colourful and should mostdefinitely not be missed by those who love fashion.Whilst browsing around the many textile and clothing shops why not treat yourselfto a pair of ’khausas’ - traditional shoes with curled up toes rumoured to provideweavers with the sort of gravitational powers only seen in space.

RAJA BROTHERS - for exotic fruit and vegetables and spices.158-162 Ladypool Road Sparkbrook Birmingham B12 8JS Tel: 0121 772 4958

The next time Michael Palin decides to embark on more exotic travels around theworld he can save the BBC some money by just strolling around Raja Brothersinstead!A veritable trip around the world - with over 30 types of fruit and vegetables neverto be seen at your local supermarket ranging from manioc and karela to coconutjelly and Pakistani carrots. Inside there is aisle upon aisle of exotic delights whereyou can get anything from banana custard to carrot jam. Figs stuffed with walnuts,rosewater cordial, Turkish delight, harissa and couscous, the list is never-ending butperhaps, best of all, is their range of spices. Typically priced at just over £1 for a400gm pack, the variety, quantity and costs would send your average spice rackinto a state of collapse. Raja Brothers is just the place to buy unusual and exoticingredients.

THE TREE NURSERY - for plants, shrubs and trees.The Balsall Heath Forum 82-89 St Paul's Road Balsall Heath Birmingham B12 8LSTel: 0121 446 6182

There is a corner of Birmingham’s Balti Triangle that is forever green - not Kashmiri,not Celtic but in fact a green of a horticultural nature. Located on the corner of StPaul’s Road and Ladypool Road, The Tree Nursery is run by Balsall Heath’s vibrantNeighbourhood Forum. Originally a facility to grow-their-own for Balsall Heath’sentry into Britain in Bloom, it has now sprouted into something bigger with anursery including three poly-tunnels housing over 12,000 seedlings, some for saleand some for the competition. As you would expect in an area like the BaltiTriangle, the Tree Nursery has some exotic surprises, for example, a rare BlackBamboo tucked away along with some other exotics. Open 9.00 am to5.00 pm Monday to Friday.

SWEET CENTRES - for a superb selection of Asian sweets.Mushtaq's Sweet Centre 451-453 Stratford Rd Sparkhill,Birmingham B11 4LDTel: 0121 772 0631

To complete your authentic eating experience, it is worth trying one of the area’smany sweet centres ranging from Mushtaq’s on Stratford Road (purveyors ofluxury buffalo milk sweets) to Imran’s on Ladypool Road.

There is Carrot Halwa which is delicious warmed with ice-cream or the luxuryKohya Barfi made with lots of condensed milk, vanilla and silver-leaf - very popularat weddings. If you want something for a friend, take home Chum Chum which ispaneer (curd) cheese poached in sugar syrup or if they are nut lovers then HabshiHalwa made with cashews, pistachios and almonds is a sure winner. Even try theBalti Triangle’s answer to breakfast cereal with ’Pultikka’ which is a popularbreakfast delicacy usually served with hot milk and honey.

shops to look out for


balti speakWhether the menu is under a glass topped table or handedto you by the friendly waiting staff, there may be some disheswhich are unfamiliar. If you are unsure then you can alwaysask the staff, but meanwhile here is a menu guide to helpyou.

samosas

okra

Chef with giant table naan

Aloo - potato.Barfi - fudge-like sweetmeats.Made with sugar, fresh skimmed milkand usually pistachios, almond, orchocolate depending on the flavour.Battera -Quail - one of the rarer baltispecialities.Bhaji - spicy deep-fried rings or fritters,usually onion but sometimes mushroomsor other vegetables. Eaten as a starter.Bhindi - vegetable called okra, alsoknown as ‘Ladies Fingers’.Chana - chick peas.

Chapatis - sometimes called ‘Roti’.Wholewheat flour and water mix usedto make pancake shaped bread.Usually griddle cooked, but can betandooried. Used for Balti dipping.Dal - dried lentils and pulses usually withspices.Dhansak - a hot and sweet dish withlentils and tomatoes.Dip - chutney or yoghurt base withonions usually served complimentary onarrival.Dopiaza - enough onions to make youcry.Garam Masala - the pot pourri of thespice world.

Gulab Jaman - small deep-frieddumplings poached in syrup.

Gobi - not a desert, butcabbage or cauliflower.

Gosht - LambJeera - cumin spices.Jalfrizies - cooked withonions and peppers.Karela - bitter gourd, a

veggie speciality.Katlama - not a South

American feline, but a pastryfilled with mince and slowly fried

in vegetable oil.

Popadom - paper-thin dal wafers, plainor spiced and deep fried, sometimescomplimentary to favoured customers.Pulao Rice - spiced rice fried, usuallycoloured.Ras Malai - poached curd cheese ballssoaked in cardamon flavoured sauce ofcondensed milk - the Asian equivalent oftreacle sponge!Sag - Popeye’s favourite vegetable:Spinach.Samosas - vegetable and mince filledcrisp triangular pastries, deep fried.Sheesh Kebabs - minced lamb, skewercooked and strongly spiced.Shami Kebabs - usually beefburgershaped, made with mince, flour, spicesthen fried.Shaslik - skewered cubes of lamb orchicken usually served up with onionsand peppers.Tandoor - clay charcoal burning ovenused for baking.Tandoori Fish - silver hake marinated in

yoghurt and spices cooked in atandoor.

Tikka - usually chicken or lambpieces marinated in yoghurt andcooked on a skewer or in atandoor.Tikki - a round fritter.

Tropical - a term often used for abalti mix of meat, chicken and

prawns.

Keema - mince.Keema Naan - a naan filled with minceand fast cooked on a griddle or in atandoor.Kofta - spicy meatball.Korma - a Balti with nuts and creamideal for first time balti diners.Kulfi - ice cream made with milk andflavoured with cardamon and coconut,pistachio or mango depending on theflavour chosen; ‘mali’ is the nearestthing you’ll get to ‘Cornish Vanilla’.Ladies Fingers - okra.Lassi - a chilled yoghurt drink eithersalted or sweetened.Masala - a Balti masala will usuallyinclude cream, almonds and extraspices.Methi - fenugreek leaves, slightly bitterand strongly scented.Mughlai - flavoured with saffron.Murghi - a Kashmiri chicken.Naan - this bread is made with specialflour, yeast, eggs, milk and sugar andcan be griddle cooked or cooked in atandoor - moister in the latter case.Usually used for Balti dipping.Nargis Kebab - a Far Eastern scotchegg.Pakora - potatoes, flour, onion andspices, deep-fried, sometimes served byweight. Other variations include mixedvegetable and chicken versions.Paratha - stuffed Indian bread, oftenwith spicy potato.Pathia - hot, sweet and sour.Peshwari Naan - a naan stuffed withalmonds and fruit.

restaurants...

ADIL148 Stoney Lane, Birmingham B12 8AJTelephone: 0121 449 0335Map reference: 1Open: Noon-Midnight (7 days a week)Recommended dish: Balti Sag Paneer

A contender for the birthplace of Balti which has even inspired poetry in itshonour (as its menu shows) - indeed it is a previous winner of the “Best Baltiin the UK” award. The restaurant provides friendly service. We began withfree Dips and Poppadoms. The freshly presented Tandoori Fish was chosendespite the tempting challenge of a Green Chilli Bhaji. However thechallenge was still taken up with a spicy Balti Chicken Tikka Jalfrezi, full oftender meat, with accompanying Naan. Vegetarians are recommended totry the Balti Sag (spinach) Paneer. A delicious coconut ice cream turneddown the heat to finish off an enjoyable meal.

AL FRASH186 Ladypool Road, Sparkbrook, Birmingham B12 8JSTelephone: 0121 753 3120Map reference: 2Open: 5pm - lateRecommended dish: Balti Chicken White Rose

The meal began with complimentary Poppadoms and a duo of Tamarindand Mint based dips. Starters included Aubergine Pakora which wasencased in fresh and spicy batter. The Chicken Tikka was well spiced andtender. A main course of Balti Chicken and Mushroom had an excellentsauce whilst the Balti Chicken White Rose with cashew nuts was a cutabove a Korma. Both came sizzling in black balti bowls with accompanyingfresh and doughy Coriander Naans. The restaurant’s name means theButterfly, and with excellent national and local reviews, this is one varietythat is worth catching.

BALTI NO.1310-312 Ladypool Road, Sparkbrook,Birmingham B12 8JYTelephone: 0121 449 1772Map reference: 3Open: Sunday-Thursday 5pm-1.30am Friday and Saturday 5pm - 3.30amRecommended dish: Vegetable Paneer Shashlik

The décor is nautical but nice and the service was prompt. To begin therewas Onion Bhajee, whilst the Garlic Mushroom Puree was a real savouryaffair. Some unusual starters also included Stuffed Pepper and TamarindKing Prawn. Main courses included Balti Garlic and Mint Chicken whichseemed to be the ideal antidote dish. It was an enjoyable meal and theBalti Chicken Korma was also very pleasant. Next time it would be good totry a dish from the wide range of chef’s specialities. AccompanyingCoriander Naans were quite excellent.

BUTTS373 Stratford Road, B11Telephone: 0121 773 8687Map reference: 4Open: 12pm-12am (7 days a week)Recommended dish: Balti Quail

Apparently boasting the world’s biggest piece of Balti art, Butts has acontemporary feel. After three spicy Poppadoms and Dips, an excellentsizzling trio of Tikka Lamb Chops were enjoyed and a huge portion ofChicken Pakora. Main courses included some interesting house specialsincluding a rare sighting of the now protected Balti Quail. The BaltiChicken Chana was a delightful combination of tender chicken in a richsauce. Garlic Naans and some tasty Pilau Rice were the accompaniment. Ahot Gulab Jaman and ice cream was on hand to round off the meal in style.

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CHANNI’S795 Stratford Road, Sparkhill, Birmingham B11 4DGTelephone: 0121 778 6465Map reference: 5Open: 5.30pm-late (7 days a week)Recommended dish: Tawa Chicken

At the tip of the Balti Triangle, Channi’s is one of the few Indian-ownedBalti Restaurants but definately worth seeking out. Friendly servicebrought starters cooked with care by the owner himself. Tender butwell-spiced Sheesh Kebabs were served with a creamy Dip and side salad,The Mali Chicken Boti - succulent slices of Chicken Tikka cooked in creamwas faultless. Balti Chicken Jalfrizie was another chosen main course andwas perfectly spiced. The Peshwari Naans were fresh, yeasty and sweet.

DAWAT300-302 Ladypool Road, Sparkbrook,Birmingham B12 8JYTelephone: 0121 449 4474Map reference:6Open: Monday-Thursday & Sunday 5pm-11pm Friday and Saturday 5pm-12amRecommended dish: Karahi Murgh

A popular restaurant with a buzzy atmosphere. Service was businesslikebut friendly and in no time menus were being studied over complimentarycreamy mint Dips, Raitha and Poppadoms. The Tandoori Lamb Chopsstarter was superbly spiced - no reliance on synthetic marinades here! TheChicken Pakora was tender chicken chunks in soft spicy batter. Mains werecoconut and cream Balti Chicken Korma and a rich tomato and lentil-ladenBalti Chicken Dhansak - both were tender chicken in a sauce that was moistand not oily. The fluffy Mushroom Naans were the chosen cutlery. Acooling delicious Pistachio Lassi completed a very enjoyable meal.

DESI KHANA706 Stratford Road, Sparkhill, Birmingham B11 4ATTelephone: 0121 778 4450Map reference: 7Open: 6pm-late (7days a week)Recommended dish: Mixed Grill

The name effectively means ‘Home Style’ and with colourful chairs andmarble tables imported from Pakistan it certainly is! No alcohol is allowedbut a cooling lassi is a great teetotal alternative. Starters were freshSheeksh Kebabs and Chicken Tikka served up sizzling on a bed of sweetonions. Superbly spiced chunks of tender chicken tikka were a real highlightwith two different types of dips on hand. The main course of Balti Chickenin olive oil was a tasty and healthy dish complemented by a yeasty GarlicNaan.

DIWAN3b Alcester Road, Moseley,Birmingham B13 8ARTelephone: 0121 449 4920Map reference: 8Open: Monday-Thursday 5.30pm - 1am. Friday & Saturday 5.30pm -2am. Sunday 6pm - midnightRecommended dish: Balti Chicken Sambor

This is an award-winning restaurant - ‘Gourmet Guide 1997’ and ‘MasterChef 2000’. The Poppadoms were fantastic with olympic sized Dips.Starters included Chicken Pakora with a selection of lightly battered chunksof chicken and tender Reshmi Kebab (minced chicken) enhanced with asqueeze of lemon. A main course of Balti Chicken Makhani lived up to itspink spices tag and the Balti Chicken Dupiza was a savoury affair.Accompanying Naan Breads were perfectly formed like the foothills of theHimalayas whilst a Garlic Fried rice was an unusual and tasty side-dish.

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IMRAN’S264-266 Ladypool Road, Sparkbrook, Birmingham B12 8JUTelephone: 0121 449 1370Map reference: 9Open: Noon-Midnight (7 days a week)Recommended dish: Balti Chicken Sag

One of the originals, Imran’s sticks to its roots with glass-topped tables andan open charcoal barbecue. The Poppadoms and an impressive array ofDips were worth paying for! A quartet of Tikka Lamb Chops (barbecuedof course) were served up sizzling on a skillet with a distinctive and tastyfenugreek flavouring. Main course of Kafta (minced meat balls and egg)was served up with a Ginger Naan and were deliciously spicy.Creamy, dreamy Eastern Coffee and Chocolate Barfi from Imran’s own‘EnSuite’ Sweet Centre’ rounded off the Imran’s experience. Imran’s makeall their own sweets and specialise in Ras Mali.

JEWEL IN THE CROWN125 Alcester Road, MoseleyBirmingham B13 8DD

Telephone: 0121 449 4335Map reference: 10Open: Sunday-Thursday 6pm -Midnight. Friday & Saturday 6pm-1amRocommended dish: King Prawn Korai

A curry house time capsule - this restaurant is furnished with velvet seats,dim lighting, sparkly Indian pictures, intimate booths, just the flockwallpaper is missing. Ice-cold lager (what else!) was served with anexcellent Balti. Three dips arrived with the Hari Bari kebab starter, whichwas an appropriately enchanting experience with potatoes, special spicesand fresh mint. The Chicken Tikka starter was just right - tender and subtlyspiced. Mains were a creamy Chicken Malaya and a savoury sizzling BaltiLamb and Okra. A doughy Garlic and Coriander Naan was an excellentaccompaniment.

JYOTI569-571 Stratford Road, Sparkhill,Birmingham B11 4LSTelephone: 0121 766 7199Map reference: 11Open: Tuesday - Friday 6pm - 9.30pm. Saturday 1.30pm - 9.30pmRecommeded dish: Malai Kofta

Winner of the glitzy and prestigious Birmingham Night Life award, thisvegetarian restaurant can also boast the Naked Chef as one of its fans. Thedeep-fried Cassava Chips with Tamarind were quite delightful in their lightconsistency and taste whilst the Chorawada (deep-fried black-eyed beanfritters) were an enjoyably spicy creation. Main courses were Sweetcornand Cashew Nut Curry and a superb Stuffed Aubergine with Cheese,Ginger, Garlic and Tomatoes. Both were complimented by the fluffiest ofMushroom Fried Rice. Unfortunately there was no room for home-madesweets although I hear the Ras Mali is something to get even a naked chefhot under his collar.

KABABISH29 Woodbridge Road, Moseley, Birmingham B13 8EHTelephone: 0121 449 5556Map reference: 12Open: Sunday - Thursday 5.30pm - 11.30pmFriday & Saturday 5.30pm - Midnight.Recommended dish: Dhesi Chicken

One of the few licensed Balti houses, the stylish Kababish has a varied andinteresting menu. The King Prawn Pakora looked very tempting to startwith, but, instead, a “Sizzler” was chosen - a sort of Pakistani “metze”ranging in content from Tandoori Lamb Chops to Stuffed Mushrooms.Resisting the lure of Balti Mix - another Balti potpourri; and instead wechose a really tasty vegetarian option of Gosht Mushroom Aloo, whilst theBalti Chicken in a thick sauce was truly indulgent. A Peshwari Naan withnuts and raisins seemed a perfect foil.

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KINGS PARADISE321 Stratford Road, Sparkhill, Birmingham B11 4JYTelephone: 0121 753 0006Map reference: 13Open: Sunday - Thursday Noon -2.30pm 6pm-1am. Friday & SaturdayNoon - 2.30pm 6pm - 2am.Recommended dish: Balti Chicken Jalfrizie

Licensed and open lunchtimes, the Paradise offers several excellent value setmeal options. Free Dips and paid for Poppadoms were followed by somewell presented starters. The Mushroom Pakora starter was a good portionof whole mushrooms encased in fresh batter whilst the Lamb Tikka wasseveral pieces of marinated tender meat with a strong flavour.Main courses were of Balti Chicken Paneer and Balti Meat Chana - inboth cases the paneer and chana gave an excellent consistency to a reallyflavoursome offering. Fresh Naans accompanied the meal with the dessertmenu ranging from Ice cream to Barfi.

LAHORE KEBAB HOUSE202-208 Ladypool Road, Sparkbrook Birmingham B12 8JSTelephone: 0121 766 8477Map reference: 15Open: Monday - Saturday 11am - 6am. Sunday 9.30am - 6amRecommended dish: Karahi Ghosht

A popular eating place for locals. On arrival complimentary Dips followedby two spicy and meaty Sheesh Kebabs and Chicken Pakora were bothserved up fusion style on Chinese pattern plates. Mains of Chicken Karahiand Chicken Tikka Masala Karahi were flavoursome and both served up insmall baltis, brimful of tender chicken. A plain Naan cooked to perfectionand a large plate of Pilau Rice made up the accompaniments. A range ofexotic ices were available but a cooling glass of sweet Lassi had the sameeffect with more authenticity.

KUSHI558 Moseley Road, Moseley, Birmingham B12 9ADTelephone:0121 449 7678Map reference: 14Open: 5.30pm - 12.30am (2.30am Friday and Saturday, Midnight onSunday). Closed on MondayRecommended dish: Tikka Shah Bhuna

This cosy restaurant offered exceptionally friendly service. For those on theunique Balti Diet Plan, the menu helpfully gives a nutritional breakdown.Fresh Poppadoms were complemented by a trio of accompaniments,including a divinely creamy Dip. For starters the Kushi Kebab was a tastypatty of minced lamb with fresh herbs, and the Samosa was a fresh andspicy meat pastry. A main course Tikka Shah Bhuna was quite sweet andcreamy but not cloyingly so with a nice robust flavour. A Balti ChickenTikka Saffron was a smooth and tender concoction mopped up by a freshNaan.

LAHORE KARAHI357-363 Ladypool Road, Sparkbrook, BirminghamB12 8JYTelephone: 0121 449 9007Map reference: 16Open: Noon-midnight ( 7 days a week)Recommeded dish: Balti Lamb

One of the Balti buffet pioneers, provides customers with as much as theycan eat for a fixed price - ideal for Balti Bunters! A wide array of Dips anda piece from a Poppadom mountain were followed by Pakora, VegetableSamosas, Sheesh Kebab and Lamb Balti. The Chicken Karahi and a savouryBalti Chana were the highlights. Supplies of Naan were provided straight tothe table, also the Rice was nice. A selection of desserts were available,ranging from Halwa to Sponge Cake and Banana Custard.

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LAHORE KARAHI CHINESE309 Highgate Road, Sparkbrook,Birmingham B12 8DNTelephone: 0121 773 7575Map reference: 17Open: Monday - Friday Noon - 2pm 5pm - midnight. Saturday & Sundaynoon - 2pm 4pm - midnight.Recommended dish: Balti Duck Bhuna

The second branch of Lahore Karahi lies at the other side of the BaltiTriangle but this one has a Chinese slant. A versatile cheffing team cancreate both Chinese and Pakistani dishes but the question was whether itwould be the right balance of ying and yang. Starters included a StuffedGreen Pepper in black bean sauce which was excellent. The allegiance wasthen changed and the main course choice was a Balti Duck Bhuna. Thestrong duck flavour blended well with the bhuna mix and wascomplemented by a buttery Garlic Naan. Seasonal options for those whoenjoy sea food include Halibut, Lobster and Oysters (pre-orderingessential).

MONSOON330 - 332 Ladypool Road, Sparkbrook ,Birmingham B12 8JYTelephone: 0121 449 6463Map reference: 18Open: 4pm - Midnight (7 days a week)Recommended dish: Balti Chicken Jaipura

Decorations include two fish tanks and a fountain to give a watery feel butthe food was anything but. Friendly and prompt service brought freePoppadums and very tasty and illuminating Dips. A starter of ChickenPakora consisted of lightly spiced batter around tender chicken breast.Alternatively the Lamb Shashlik was a superb combination of Lamb Tikkawith onions, pepper and tomatoes cooked to perfection. Mains followed -the Balti Chicken and Aubergine was well spiced and the texture just theright consistency. The accompanying Cheese Naan was undoubtedly in theDes O’Connor category of cheesiness.

PLAZA278 Ladypool Road, Sparkbrook,Birmingham B12 8JU Telephone: 0121 449 4249Map reference: 19Open: 5pm - Midnight (7 days a week)Recommended dish: Balti Chicken Rogan Josh

This popular restaurant has previously won the City Council EnvironmentalServices equivilant of the Oscars. The service is very friendly and a freePoppadom and Dip soon arrived, which was followed by an excellentTandoori Fish although the Fish Pakora and Paneer Tikka sounded verytempting. A main course of Balti Chicken Rogan Josh was full of tender chicken in atasty sauce. The menu includes a good selection of Naans from Paneer toPeshwari to compliment a wide array of dishes that range from ‘Pasandato Pal’. Desserts include Mango, Lychee or traditional favourites such asRasmalai.

POPULAR BALTI139 Ladypool Road, Sparkbrook,Birmingham B12 8LHTelephone: 0121 440 0014Map reference:20Open: 5pm - late (7 days a week)Recommended dish: Karela & Chicken Mince

Aptly named and popular with local cabbies who know their food, thisrestaurant is cosy and it also has a new upstairs function room.Complimentary Poppadoms and Dips were followed by an unusual starterwhich was a superb combination of spicy and tender Minced Chicken withthe melon like Karela. Chicken Pakora in succulent batter was also enjoyedfor starters. The Balti Chicken and Okra was tender but not over saucy -absolutely delicious. Accompanying doughy Garlic Naan was just the ticketas was the fluffy spiced Brown Rice with cloves and cardamom.

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PRESIDENT406 Stratford Road, Sparkhill, Birmingham B11 4ADTelephone: 0121 772 7786/771 3001Map reference: 21Open: 5pm - Midnight (7 days a week)Recommended dish: Chicken Korahi

Undoubtedly a palace to be proud of with 700 covers on two floors - averitable presidential suite of function rooms all richly decorated. CrispyPoppadoms were brought to the table then it was every diner forthemselves with a lavish array of buffet dishes. Starters ranged fromSheeksh Kebab and Vegetable Pakora to a tasty Chicken Tikka andTandoori Chicken. On request a freshly Baked Naan was provided to copewith a dozen balti dishes. The Chicken Korahi was excellent and there wasa wide array to suit all tastes, including vegetarian options.

PUNJAB PARADISE377 Ladypool Road, Sparkbrook,Birmingham B12 8LATelephone: 0121 449 4110Map reference: 22Open: Sunday - Thursaday 5pm - 1am Friday & Saturday 5pm - 2amRecommended dish: Chicken Punjabi

Unique balti balcony and smart décor with an unusual fusion ranging fromGreek and old English to Chinese and African! Food however isauthentically Kashmiri with friendly and efficient service bringingcomplimentary spicy mint and sweet tamarind Dips and Poppadoms. Thiswas followed by tender Lamb Tikka and succulent Chicken Pakora starters.The main course of delicate coriander laden Balti Chicken Black Eye Beandid not disappoint nor did the Balti Chicken Korma which was as smooth asa best of Frank Sinatra CD. A moist glazed Garlic Naan was theaccompaniment alongside a technicolour Pilau Rice.

ROYAL AL FAISAL136-140 Stoney Lane, Sparkbrook,Birmingham B12 8AQTelephone: 0121 449 5695Map reference: 23Open: noon - midnight (7 days a week)Recommended dish: Balti Ginger Chicken

Royal Al Faisal claims to have introduced the “Karak” legendary giantfamily Naans. Perhaps it is fitting that they now cater for those with agiant appetite with their “eat as much as you like” buffet. Boasting over 20main dishes from Balti Ginger Chicken to Balti Spinach Paneer, there is alsoa decent range of starters and eight or nine desserts. Most importantly,the main courses were in a thick and tasty sauce, accompanied by tenderand well cooked meat, all served up by the diner themselves in a relaxedand friendly atmosphere.

ROYAL NAIM417-419 Stratford Road, Sparkhill,Birmingham B11 4JZTelephone: 0121 766 7849Map reference: 24Open: Noon - late (7 days a week)Recommended dish: Balti Lamb and Aubergine

Twice winner of the National Curry Guide’s “Best Balti House” category,which must be the culinary equivilant of winning The Champions Leaguetwice. Rumoured to boast the best views in Sparkbrook, just sit back andenjoy. Complimentary creamy Dips with fresh Poppadoms were served atthe start of the meal and this was followed by a fresh and tasty MushroomPakora and a “Michael Barry endorsed” Chicken Tikka, both chosen fromthe extensive menu displayed under traditional glass topped tables. Asuperbly savoury Lamb and fresh Aubergine Balti was served in atraditional black balti bowl as was the well spiced creamy Chicken Korma.Garlic laden Naan Breads were fluffy and moist. The Naim’s own sweetscompleted an experience for the Balti purist.

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SALEEM’S256-258 Ladypool Road, Sparkbrook,Birmingham B12 8JUTelephone: 0121 449 1861Map reference: 25Open: Noon - late (7 days a week) Sunday 9am - Midnight.Recommended dish: Balti Chicken Tikka Masala

This is one of the elder statesmen of Balti with bright lights, glass-toppedtables and an interesting array of pictures, including the finals of the 1975Mr Kashmir competition.Bags of onions in a red Dip were followed by a slender spicy SheekhKebab, and a plate of large Chicken Tikka chunks. Mains were a coconutrich Chicken Korma and a Balti Chicken Tikka Masala which basked in asavoury sauce. A Garlic Naan and Pilau Rice were used to mop up bothdishes. As expected in such a traditional place, sweets included Ras Malaiand Gulab Jaman.

SHAHI NAN KEBAB353 Stratford Road, Sparkhill, Birmingham B11 4JYTelephone: 0121 772 2787Map reference: 27Open: Noon - late (7 days a week)Recommended dish: Sheekh Kebab

Small is balti beautiful in this cosy restaurant. Divine Dips with flavours offresh green chillies and ginger were soon exhausted by crispy Poppadoms.The house speciality was chosen, charcoaled but tender Sheekh Kebab.Main course of Balti Chicken Tikka Masala was a generous portion ofchicken tikka in a superbly spicy sauce, the Korma was equally generousand tasty. Accompaniments were fluffy Naans crazy paved with enoughcloves of garlic to clear up the Transylvanian problem.

SHABAB163-165 Ladypool Road, Sparkbrook,Birmingham B12 8LQTelephone: 0121 440 2893Map reference: 26Open: 6pm - late (7 days a week)Recommended dish: Balti Chicken Tikka & Black Bean Masala

When Shabab say they are open 6.00 pm until late they really mean it!After an excellent minty Dip, with paid for Poppadoms, a delicious EggBhaji was chosen. This is the balti house equivalent of egg and chips andthe batter had a superbly spicy finish to it. For mains, Karahi Chicken withfresh Okra was another masterly and savoury concoction. On the subjectof concoctions, there were one or two surprise combinations such as BaltiFish and Mushroom. The dipping medium was an excellent yeasty Garlic &Onion Naan - the perfect answer to Trebor extra strong mints.

SHEEREEN KADAH543 Moseley Road, Moseley, Birmingham B13 9BUTelephone: 0121 440 4641Map reference: 28Open: 10am - late (7days a week)Recommeded dish: Balti Chicken and Mushroon with Saffron

A member of the Balti Old Boys, this balti restaurant retains its openbarbecue, cold display cabinet and glass top tables. After plenty of Dips,brimful of onions, and choosing from a selection of starters, nicely spicedChicken Pakora with plenty of chunky chicken breast whilst the SheekhKebab had a superb charcoaled flavour. Main courses of Balti Chicken andBalti Chicken and Okra were chock full of both chicken and okra with plentyof sauce. Lightly coloured Pilau Rice was a nice consistency, and so was theCoriander Naan.

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SHER KHAN358-360 Stratford Road, Sparkhill, Birmingham B11 4ABTelephone: 0121 766 8766Map reference: 29Open: Monday - Thursday Noon - 2.30pm 6pm - midnight. Friday &Saturday 6pm - 1amRecommended dish: Balti Butter Chicken

There are few licensed Balti outlets with alcoves, plush seats, ice-cold lagerand pictures of elephants and tigers. However, none of these traditionalcurry house trappings should detract from food which is the genuine Baltiarticle.Free Poppadoms with two smooth dips included a tamarind variety andfresh spiced vegetables. The creamy Paneer Pakora and tender Chickenvariety were in chunks in light and flavoursome batter and served up ingiant portions. Sizzling black Balti bowls were brimful of tasty GarlicChicken and the other main course, a fruit and creamy Chicken Malaya.Pilau rice and a tasty fresh Ginger Naan were also enjoyed. Otheralternatives include Balti Aphrodisiac - not for lovers of Balti but for Baltilovers.

LAZEEZ LOUNGE 132 Stratford Road, Sparkbrook, Birmingham B11 1AJTelephone: 0121 773 1632Map reference: 31Open: 5pm - Midnight 7 daysRecommended dish: Lamb Handi

Lazeez (which means delicious) is situated in a part of the Balti Trianglewhere Pakistan meets Little Somalia and these exotic influences arereflected in Lazeez’s stylish eclectic décor - a cross between baroque andmaroc with private family rooms. After crispy poppadums and a tasty thick dip, the exceptionally friendlyservice brought freshly made Chicken Samosas which to use the localvernacula, were quite simply ‘lazeez’. Sipping a cool mango lassi I opted fora main course Lamb Handi - cooked in a clay pot and nestling in a slightlysweet and extremely tasty sauce. Accompaniments of a fresh garlic naanand some moist mushroom pulao made up excellent side orders.

SPICE AVENUE562-564 Moseley Road, Moseley,Birmingham B12 9ADTelephone: 0121 442 4936Map reference: 30Open: Telephone for detailsRecommended dish: Balti Methi Chicken

Or maybe it should be “Space” Avenue with its sci-fi style decor.Certainly the food was out of this world - a melt-in-the-mouth darkgolden Chicken Pakora was enjoyed and so was a Tahwa Kebab -lightly seasoned chicken on a bed of onions. My mains of Garlic Lambcomprised tender chunks of lamb in a tomato and garlic sauce. TastyMethi Chicken exactly as promised with lashings of fresh methi, gingerand garlic. The excellent accompanying Peshwari Naan was superblydoughy and subtly sweet.

ZEB’S MIRPURI CUISINE250 Ladypool Road, Sparkbrook,Birmingham B12 8JUTelephone: 0121 449 8909Map reference: 32Open: 5:30pm - late (7 days a week)Recommended dish: Mirpuri Chicken Jalfrizie

Zeb’s is one of newest Balti restaurants to open its doors with Balti meetingnouvelle cuisine - superb presentation and a menu boasting ‘hors d’oeuvres’instead of ‘starters’. Free Poppadoms and superb Dips, including adeliciously creamy mango based variety were followed by a tasty ChickenPakora - large slivers of breast in a light spicy batter. The Shah MurghTandoori - tender Tandoori chicken with mince meat in one of the chef’sspecial sauces - was simply delicious. Accompanying Pilau Rice wasbeautifully fluffy.

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spice guide

CardamonAlso known as ’Illachi’, originally from the Malabar Coast. Member of the gingerfamily, Egyptians used this spice for teeth-whitening and as an aphrodisiac.CinnamonBark from an Indian tree that is good for colds and an antidote for garlic breath!ClovesDried flower buds from a tree indigenous to Zanzibar. Used for flavouring wine andbread sauce, but is also an insect repellent and a painkiller particularly for toothache.CorianderKnown as ‘Dhania’, it is a 3ft annual plant with the seeds and leaves harvested forflavouring. Good for rheumatism and arthritis and rumoured to also improve stayingpower in one of life’s more interesting pursuits. Cumin‘Jheera’ to the locals, it is a native Indian plant. The fruits are harvested and used asa condiment and to flavour. It is also a calmative and digestive.FenugreekAlso known as ‘Methi’, it is originally a Mediterraneanplant but spread to Asia. The seeds are harvestedand used in Mango Chutney and Halwa.Good for sore throats, coughs and as aninvalid tonic. If that doesn’t work, it is alsoused as an embalming agent.Lovage‘Corom’ is another name and with athyme-like flavour is a popularingredient for starters. The spice isrumoured to be good for stomachailments whilst Lovage oil is also used foraromatherapy to remove spots andfreckles.Turmeric‘Haldi’ is grown in India and South America andrhizomes from this plant are used. Utilised as yellow food colouring for rice, it canalso be used for dying clothes so balti-goers need to watch that favourite shirt!

The very essence of South Asian cuisine is, of course, the spices andthe flavours that they bring to balti. However, few people knowwhere these spices come from and, more importantly, their specialqualities. Spices can be bought from many local shops at a fractionof normal supermarket prices.


Whilst the area is famous for its fabulous cuisine and interestingshops, part of its attraction is the rich mix of cultures. So here is aguide to some of the more important days in the cultural calendar.The three main South Asian religions in the area are:

customs and culture

HinduA Hindu believes in one Supreme Being,worshipped in many forms - Shakti(Mother Goddess); Shiva (theDestroyer), Vishnu (the Preserver) andBrahma (the Creator). The spiritual aim isNirvana, the reunion with God. ManyHindus are vegetarians for religiousreasons.

Main festivals are:NavratiThis celebrates the victory of Durga(Goddess) over Masahorus (Demon).This 10 day dance festival culminates inthe burning of effigies and on the finalday it is traditional for meat to be eaten. Holiknown as the Festival of Colours, where abig bonfire is lit and coloured powderthrown over people.Raksha Bhandanthis day is for brothers. The sister ties aspecially decorated string/bracelet to thebrother’s right arm and gives himsomething sweet to eat such as Barfi. Inreturn, the brother will give the sister agift.Krishna Hayantcelebrates the birthday of Lord Krishna.Fasting takes place followed by singing,dancing and feasting after midnight.Diwaliknown as the Festival of Light, andcelebrates the start of the Hindu NewYear.Diwali cards are sent and lots of savouryand sweet dishes prepared.

MuslimThe Qur’an is the holybook which lays down therules of Muslim life and is believedto be the word of Allah, revealed atMecca in 610 in Arabia to the ProphetMuhammad. Muslims consider pork ‘unclean’.

Main festivals are:LailitUl Quadir - the night of power when the Prophet received the first revelation fromAllah through the Angel Gabriel.Al Hijramarks the migration of Muslims from Mecca to Medina because of persecutionfrom tribes.Ashuracelebrates the martyrdom of Hussein the second son of Ali.Ramadanmarks the ninth month of the Islamic calendar. Muslims abstain from eating,drinking, smoking and marital relations during daylight hours.Eid-ul-Fitrmarks the end of Ramadan and is a time for family get togethers, new clothes,good food and charity.Eid-ul-AdhaaSecond main festival of Islamic calendar that is celebrated on the 10th day of the12th month of Islamic year. It is linked with the Hajj - compulsory once-a-lifepilgrimage to Bait Allah (House of God) in Mecca. Sometimes Eid-ul-Adhaa is alsocalled the Big Eid because the Dhubeeha may be offered any time on the Eid day orduring the next three to four days.

Central Mosque

SikhGuru Naanak (1469-1539), on whoseteachings Sikhism is largely based,stressed worship of one god, honestlabour and sharing of rewards. TheGuru Granth Sahib is the Sikh sacredbook housed in the Golden Temple ofAmritsar - a copy is kept in each Sikhtemple (Gurdwara).

Main festivals are:Birthday of Guru Naanakthe first Sikh guru. Sikhs gather to hearsermons and sing hymns at theirGurdwara and will then share a mealfollowed by firework displays.Birthday of Guru Gobind Singhthe tenth guru who instituted the Khalsaorder and the five ’Ks’.VaisakhiSikh New Year festival celebrating aday when all Sikh men took the name‘Singh’and all women ’Kaur’. The orderof the Khalsa was founded and theinitiation ceremony introduced.Diwalicelebrated because on this day the sixthGuru was released from prison. A timefor new clothes, presents and sweets.


IMRAN TANDOORI LAMB CHOPS - SERVES 4

INGREDIENTS2lbs lamb chops with fat trimmed off. 1 tablespoon ginger paste, 1 teaspoon garlic paste, 3tablespoon plain yoghurt. 1 tablespoon extra virgin olive oil, 1 teaspoon salt, 1 teaspoonred chilli powder, 1 teaspoon freshly ground black peppercorns, 1 teaspoon turmeric. Pinchof cumin seed, pinch of carom seed, 2 sprigs of fresh coriander

METHODWash lamb chops in a colander under cold running water to remove any excess fat andonce dry put lamb chops in a clean bowl covered with cling film and place in a fridge for10-15 minutes. In a separate bowl, add yoghurt, garlic and ginger paste, extra virgin olive oil, salt andspices and mix into a marinade. Take the lamb chops out of the fridge and place the chopsin the marinade bowl and mix well so the chops are well covered and cling film bowl andplace in the fridge for 8-10 hours.Remove chops from fridge and carefully place underneath enflamed grill or barbecue andcook for 20-25 minutes turning chops over constantly in 5 minute periods to allow to cooktenderly.Once cooked serve with a sprinkle of fresh coriander and seasonal salad of your choice.

JYOTI VEGETARIAN RESTAURANTVEGETABLE BIRYANI - SERVES 3

INGREDIENTS2 cups basmati rice. 1 cup steamed vegetables (green peas, beans, cauliflower, carrots etc)2 medium onions, chopped. 2 tablespoons raisins. 2 tablespoons cashew nuts or sliveredalmonds2 teaspoons salt. 1 teaspoon turmeric powder. 1 teaspoon cinnamon powder1 teaspoon of clove powder, nutmeg powder, chilli powder, and coriander powder3 tablespoons butter

METHODPreheat the oven to 375˚ F, gas mark 5.Soak the basmati rice in water for 30 minutes. Rinse and drain well. Melt half the butter in afrying pan and sauté the onions, cashew nuts and raisins until golden brown. Keep aside.Melt the rest of the butter in the pan and add the rice and fry until it is coated in the butterand not sticking together.Add all the spices and mix well. Empty the rice into a baking pan, add salt and 11/2 cups ofwater. Place in the oven and cook for 20 minutes or until rice is cooked. Add the vegetables,onions, raisins and cashew nuts to the rice and mix well. Serve.

cooking your ownROYAL NAIM’S BALTI CHICKEN GARLIC CHILLI - SERVES 2

INGREDIENTS2 medium onions; 3 fresh tomatoes; 2 fresh boneless chicken breasts; 6cloves of garlic; 1/2 teaspoon turmeric; 1 teaspoon paprika; 1/2

teaspoon salt; 4 small green chillies; one teaspoon chillipowder; 1 teaspoon masala mix; 1 piece of freshginger root (2 inches); a couple of sprigs ofcoriander and 1 tablespoon of vegetable oil.

METHODHeat vegetable oil until smoking and addvery finely chopped onion and cook untiltranslucent adding a sprinkle of waterduring the cooking process. Add finelychopped tomatoes and cook for acouple of minutes then add turmeric,paprika, the chilli powder and a pinchof salt. Cook for a couple of minutesand add cubed fresh chicken,chopped garlic cloves and choppedginger. Cook until sealed sprinkling in adrop of water until tender (between 5and 10 minutes depending on the heat).Add the masala mix and chopped chilliesand cook for several more minutes, thengarnish with coriander and serve.

AL FRASH’S BALTI PRAWN PATIA - SERVES 1

INGREDIENTS1 tablespoon vegetable oil. 1 fresh plum tomato (sliced). 1 teaspoon garlic and gingermixed (grinded)10 king prawns. 1 teaspoon garam masala . 1 teaspoon turmeric . 1 teaspoon paprikapowder. A handful of fresh coriander . 1 teaspoon fresh lemon juice . 1 tablespoontomato puree

METHOD Heat the vegetable oil, add the sliced tomatoes with a full teaspoon of garlic andginger mixed together and place into Balti bowl. Mix together and add the kingprawns with turmeric and paprika powder. The mixture should sizzle for 2 minutesthen add sauce (usually made of onions & tomatoes, capsicum & herbs). Add tomatopuree. Cook for 5-8 minutes adding garam masala, methi and fresh coriander. Cookon full heat for 1 minute and serve with basmati rice.

SAUCEHeat 2 tablespoons of oil in a pan. Add one diced onion and fry until onion is goldenbrown. Add half a cup of water including one diced fresh tomato and mix well. Finallyadd herbs and spices to taste, a pinch of coriander, mixed masala, methi and a dash offreshly squeezed lemon and a pinch of salt and pepper.


Discover Birmingham’s Balti Triangle and make a weekend of it - book aweekend break in the city, and learn how to cook an authentic Balti!

Enjoy lunch in the Balti Triangle, experience Balti talk and Baltisnacks. Watch a cooking demonstration and learn how to cooka delicious sizzling balti, then sample the fabulous cusinecreated by one of the City’s top Balti chefs. During theafternoon a guide will highlight the best shops in the areato buy those essential balti spices and cooking utensils.

In the evening relax and enjoy dinner cooked by one ofthe City’s top Balti Chefs.

Also available in Birmingham are an exciting range ofthemed packages and short break ideas which includePremiership Football weekends, Cultural activities andShopping Breaks. These themed breaks are great valueand are literally all wrapped up ready for you toenjoy!

The wide range of top-classaccommodation in the Cityguarantees that Birmingham is theideal location for a vibrant andexciting short break.

For further information, prices,dates for the balti weekends or ifyou wish to make a booking, pleasecontact the booking centre on 0121202 5050 or emailcallcentre@marketingbirmingham.comwww.birminghamshortbreaks.co.uk

The hottest weekend break in Britain!

balti breaks

In the evening relax and enjoy dinner cooked by one of the

City’s top Balti Chefs

Gateway TrailsBirmingham

If you want to work up an appetite or

walk off your balti, follow any of the

7 Gateway Trails from the centre

of Birmingham to some of its

most interesting attractions.

From St Paul's Square and

Thinktank, the canals and

Birmingham Museum & Art

Gallery, to the shopping

delights of The Mailbox,

Bullring or the markets, you

will discover the enjoyment

of walking through the city.

Trail packs are available

from Tourism Centres in the city

centre or phone the call

centre on 0121 202 5099

for your copy.

Premier Risk Management Ltd

Radio HouseAston Road North

Aston CrossBirmingham

B6 4DATelephone: 0121 260 0510Facsimile: 0121 260 5111

Member of the General Insurance Standards Council

Commercial Insurance Brokers

We are pleased to bethe approved Commercial Insurance Brokers for

Asian Balti Restaurant Association Ltd

and wish them every success for the future

All Commercial Insurance undertaken for restaurants or other quotations please contact:

John Baldry

balti guide42

findingout moreTourism Centre and Ticket shopThe Rotunda150 New StreetBirminghamB2 4PAShort breaks: 0121 202 5050Tickets: 0121 202 5000Information: 0121 202 5099Or visit www.beinbirmingham.com

The Disability Access Charter

You are advised to check with all establishmentsin advance if you have any particularrequirements for disabled access and facilities.If you would like a large text format of this guide,please email [email protected]

A booklet produced by the Disability AccessCharter gives details of accessible establishmentsin Birmingham - those that have beenpersonally audited for facilities and services withdisabled people in mind.The booklet is free of charge(SAE with 60p stamps) from:43 Longley Crescent, Birmingham. B26 1EN.www.disabilitycharter.pwp.blueyonder.co.ukor email [email protected]

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Produced by the Survey and Mapping Team, Economic Development, Alpha Tower, Suffolk Street Queensway, Birmingham, B1 1TR. Tel 0121 303 3867Reproduced from the Ordnance Survey mapping with the permission of the Controller of Her Majesty's Stationery Office © Crown copyright. Unauthorised reproduction infringes Crown copyright and may lead to prosecution or civil proceedings. Birmingham City Council. Licence No.100021326, 2004.

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1. ADIL2. AL FRASH3. BALTI NO.14. BUTTS5. CHANNI’S6. DAWAT7. DESI KHANA8. DIWAN9. IMRAN10. JEWEL IN THE CROWN11. JYOTI12. KABABISH13. KINGS PARADISE14. KUSHI15. LAHORE KEBAB HOUSE16. LAHORE KARAHI

17. LAHORE KARAHI CHINESE18. MONSOON19. PLAZA20. POPULAR BALTI21. PRESIDENT22. PUNJAB PARADISE23. ROYAL AL FAISAL24. ROYAL NAIM25. SALEEM’S26. SHABAB27. SHAHI NAN KEBAB28. SHEEREEN KADAH29. SHER KHAN30. SPICE AVENUE31. LAZEEZ LOUNGE32. ZEB’S MIRPURI CUISINE

OFF LICENCE

RESTAURANTS

CAR PARK

how to find us...

The Balti TriangleBirmingham

essential guide

diverse

Those establishments in thisguide, which show theQuality mark, have all committed to worktowards achieving Qualityin Birmingham. This meansthat establishments:

• Are inspected by a recognised body –Tourist Board or other relevant industryequivalent such as VisitBritain.

• Have agreed to adhere to the higheststandards of quality, customer care andstaff development, as outlined in theQuality Charter Checklist.

• Adhere to the values of Accessibility for Alland Sustainable Tourism.

the balti goersrestaurant guideAll reviews have been carried out anonymously by independent reviewers andreflect their personal opinion of the restaurant at the time of visit. The recommended dish is either from the restaurant or the reviewers themselves. All the restaurants listed are members of The Asian Balti RestaurantAssociation - ABRA.

The map on page 44 shows restaurant locations and also provides a key to thelocation of off licences. Please note it may be worth booking a table in advancefor large parties or for Friday and Saturday nights.

BYO

+

T

BYO

422 24 23 233

home delivery

unlicensed

licensed(also bring your ownalchohol allowed)

function room

licensed

take away

parkingarrangements

unlicensed(bring your own alchohol)

all major credit cards(unless this symbol is includedassume cash or cheque withbankers card only)

Helpful information is provided by symbols

as shown:

The information given in this guide does not constitute a recommendation. Allinformation given in this guide was believed to be accurate at the time of print-ing and neither Birmingham City Council or Marketing Birmingham can takeresponsibility for any inaccuracies.

Produced by Marketing Birmingham www.birminghamshortbreaks.co.ukEditorial contribution courtesy of Andy MunroDesigned by www.thinkcreative.co.uk t: 0121 622 3222Photography courtesy of Marketing Birmingham, Andrew Fox Photography,Martin Brent Photography & Simon Harding Photography

The information given in this guide does not constitute a recommendation. Allinformation given in this guide was believed to be accurate at the time ofprinting and neither Birmingham City Council or Marketing Birmingham cantake responsibility for any inaccuracies.

Documents

restaurant guide The Balti Triangle Birmingham · style dresses including Sarees, and often sell to Western women wanting something a little more unusual. Alternatively, many of the