Odd that they refer to themselves as being in the 'downton' of St Charles, IL; is that deliberate? (a h/t to Downton Abbey, or something?!)

But yeah, Nepalese lamb is the best!

To / from British, American, imperial and metric weights here (archived here).

I asked him if he classes his curry as a balti because its cooked in a balti bowl and he said yes so I think that sorts out all these bastardised baltis then. Cook a crap curry in a pressed steel bowl and voila...you have created a balti 

That seems to answer my question from elsewhere!  probably an excuse to charge a quid more for it an all!

I couldn't find a generic thread to ask in, but, confession, baltis have always confused me a bit. Probably due to geography, London rather than Birmingham, esp growing up when they would have been new. But I always thought a balti was a particular curry, with its own spice mixes, base and cooking technique. But recently (i.e., last decade or more and probably longer, but I only noticed a few years ago!) I'v seen entire Balti sections on menus, in which 'ordinary' BIR dishes seem to be turned into baltis too. Have a look at the random menu I found online, it's just what I mean. I'm wondering really, a)what the cooknbg difference would be between them, and what difference there would be in flavour (for example, if you make a Balti dupiaza, surely either the dupiaza spices will confuse the balti spices, or the other way round, and you'll end up with a hybrid tasting of neither?).

Apologies in advance for the convoluted question. Fractured my leg in two places and the co-codomols kind of drift in and out...   

Just one thing: who is the moderator for this page as I would like to tweak my recipe slightly ie rounded tsp powdered spices and breaking up cassia into 1" max lengths ?

Mick

Done that for you MDB, apologies for delay