Hello All!

I don't want to start a fight as to whether Balti is really Indian or 
from Birmingham. I rather like it once in a while and I'd describe it as 
a stir-fry served with a spicy sauce including lots of onions and 
tomatoes. The spices are those that make a curry and I wonder if keeping 
the onions and tomatoes and using curry powder might be just as good. 
Again, I refuse to take up the fight with those who say "Just as bad" 
:-)

-- 


James Silverton
Potomac, Maryland

Email, with obvious alterations:
not.jim.silverton.at.verizon.not

On Jan 23, 12:54 pm, "James Silverton" 
wrote:
> Hello All!
>
> I don't want to start a fight as to whether Balti is really Indian or
> from Birmingham. I rather like it once in a while and I'd describe it as
> a stir-fry served with a spicy sauce including lots of onions and
> tomatoes. The spices are those that make a curry and I wonder if keeping
> the onions and tomatoes and using curry powder might be just as good.
> Again, I refuse to take up the fight with those who say "Just as bad"
> :-)
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not

Karahi Bhuna Balti Jalfrezi and British version of Dopiyaza are all
forms of Stir-fry. The distinctions are created for marketing
purposes.
Foodies will note that stir-fry was used in Nepal area before it
reached China or India. By the way, at the time Nepal was considerd a
part of greater India.
In my personal opinion, Dopiyaza should be declared as the grand daddy
of all these stir-fries and give it a rest.