(EVERY WEDNESDAY NIGHT)
Balti food comes from Baltistan which was once a kingdom complete with its own Royal family.
Balti food was cooked by nomads on their journeys with whatever ingredients happened to be available at the time.
Nowadays, it is the most popular cuisine in Europe as it encourages the chef in you by letting you decide what combination of items you would like and what flavours appeal to you. The chef then presents your dish to you. It is food that is normally eaten with Balti rice and Balti bread. Balti salad is an option.
We suggest some Balti dishes below, but we encourage you to concoct your own meal by walking up to the chef and telling him your very own recipe.
1. BALTI SKARDU KEBAB
Tender chicken fillets, lightly marinated, cooked in the tandoori oven and finished in a light sauce with spring onion tips, tomatoes and coriander.
2. BHOLA BALTI GOSHT
Lamb ribs grilled in a clay oven Then tossed in a coconut-based sauce with tomatoes, spring onions and coriander.
3. JHINGA BALTI DARYAWALLA
Jumbo prawns delicately marinated in ginger, garlic, cumin and lemon juice, cooked in the tandoor and then finished on the tawa with tomatoes, spring onion tips and fresh green coriander.
SEAFOOD MAIN COURSES
4. TAPA MACHALI
Fish cooked in a coconut-based sauce with green peas, tomatoes and orange segments.
5. BALTI PRAWNS MASALA
Jumbo prawns tossed in a mughlai sauce with red and green capsicums, fresh chopped tomatoes and coriander.
6. BALTI JHINGA QUETTA EARTHQUAKE
Prawns tossed in a coconut-based sauce with diced pineapple and our very own chilli hot Ginger Garlic spicy sauce - a dish reserved only for those who survived the Quetta Earthquake and can eat hot chilli food.
CHICKEN MAIN COURSES
7. BALTI KHUMB MURGH
Chicken in a Mughlai sauce with mushrooms, orange segments and coriander.
8. BALTI KAJU CHICKEN
Chicken tossed in a tomato-based sauce with spring onion tips and cashew nuts.
9. BALTI MURGH KEEMAWALLA
Chicken curry tossed with minced meat, red and green capsicums and garden fresh coriander.
10. BALTI MURGH SAGWALLA
Chicken kebabs in a Mughlai sauce tossed with spinach leaves, chopped tomatoes and ginger.
11. BALTI MURGH METHI
Balti chicken tossed with fenugreek and corn in a tomato-based curry having a honey influence.
LAMB MAIN COURSES
12. BALTI GOSHT GOL MOL
Lamb curry tossed with potatoes, tomatoes and green peas.
13. BALTI GOSHT MOMPHALIWALLA
Lamb in a rogan gravy with peanuts, pineapple and coriander.
14. BALTI LAMB PALAK
Tender lamb curry tossed with spinach, chopped tomatoes and spring onion tips.
15. BALTI LAMB CHOP MASALA
Lamb ribs marinated, cooked in a tandoori oven and then finished off in a rogan gravy with green and red capsicums.
BEEF MAIN COURSES
16. BALTI BEEF ALUWALLA
Minced beef in a curry sauce tossed with potatoes, tomatoes and corn.
17. BALTI BEEF SANTRA
Beef cooked to tenderness in a curry sauce, tossed with pineapple, orange segments and coriander.
18. BALTI BEEF PALAK
Beef in a rogan gravy with spinach, tomatoes and cashew nuts.
19. BALTI BEEF QUETTA EARTHQUAKE
Minced beef tossed in a mughlai sauce with red and green capsicums with the very hot Ginger Garlic sauce - once again, a dish reserved for the very daring!
VEGETARIAN MAIN COURSES
20. BALTI ALOO PALAK KI SABZI
Potatoes in a curry sauce with spinach and orange segments.
21. BALTI KHUMB MATAR
Mushrooms tossed in a rogan gravy with green peas and cashew nuts.
22. BALTI PESHAWARI PANIR
Home-made cottage cheese in a Mughlai sauce with chick peas, tomatoes, spring onion
BREAD AND RICE
23. BALTI ROTI
A bread prepared by our chef to complement your meal.
24. BALTI PULAO
Light herb-flavoured basmati rice.
25. BALTI KACHUMBER
Finely chopped tomatoes, cucumber, onions and spring onion tips tossed in a lemon dressing, sprinkled with masala and garnished with chopped coriander.