Balti Food-Balti is a type of curry served in athin, pressed-steel wok called a "baltibowl".

-There are several theories regardingthe origin of balti and balti-styledishes. Some believe it was invented in Birmingham, England, while others believe it originated in northern Pakistan in the region called Baltistan, whence it spread to Britain.

-Balti, as a food, is named after the steel or iron pot in which it is cooked. The word is found in Urdu, Hindi and Bengali, and means "bucket." The word developed from thePortuguese 'balde', meaning bucket or pail, and traveled to South Asia via the Portuguese seafaring enterprises of the early sixteenth century. One can deduce that the word madeits way into the English language during British colonial rule of India, Pakistan and Bangladesh.

BaltiTriangle

India

Recipes

Ingredients

2 cloves of garlic 1-2 fresh red chillies sea salt freshly ground black pepper 1 thumb-sized piece of fresh ginger 2 onions groundnut oil , or vegetable oil 1 stick of cinnamon 2 fresh bay leaves 12 green cardamom pods 6 skinless, boneless higher-welfare chicken thighs , (500g) 1 teaspoon garam masala 1 pinch of ground cloves 1 heaped teaspoon ground cumin 1 heaped teaspoon ground coriander 4 ripe tomatoes 100 g low-fat natural yoghurt , plus extra to serve ½ a bunch of fresh coriander

Brick Lane, London

Brick Lane is a long street in the London Borough of Tower Hamlets in East London, UK.

It extends from Swanfield Street in the northern part of Bethnal Green Whitechapel High Street to the south by the short street Osborn Street, Bethnal Green Road and through the district of Spitalfields.

During the history the area has hosted different communities, Flemish, French, Jewstoday.

It is the heart of the district of the Bangladeshi and Indian community of London, and is nicknamed Banglatown.

If you are looking for a general flea market, Brick Lane is the ideal place because there are a wide mix of stalls. Everything you can imagine is sold here, food, furniture, household appliances, DVD and bric-a-brac.

5 Best Indian Curry Restaurants onBrick Lane

Aladin , 132 Brick Lane :

Aladin has been serving food in Brick Lanesince 1979, with its head chef at its helm formore than 25 years. The restaurant always seems to be full, so I’d definitely recommend making a booking (you also get a discount if you pre-book!).

Sheba , 136 Brick LaneA few doors down, Sheba is another well-established name inthe Indian cuisine scene. Founded in 1974 and set over twofloors, Sheba’s décor is rather chic, but that doesn’t meanthat the prices are exorbitant. The food here is affordableand hearty, and the specials afforded to group bookings make this a great place for adinner party.

Bengal Village, 75 Brick LaneI first heard about Bengal Village when a friend mentionedthat this restaurant attempts to serve the hottest curry inBrick Lane. Unperturbed by this prospect, I made my way overto this establishment to try out the food. Bengal Villagecouples its relaxed, comfortable atmosphere with acontemporary menu blending Indian and British dishes.

Cinnamon , 134 Brick LaneCinnamon is another busy Brick Lane establishment, sobooking in advance is definitely recommended. Thisrestaurant has been nominated for numerous awards, and isespecially affordable due to great deals on lunch- anddinner-time set menus.

Rajmahal Sweets, 57 Brick LaneYou can’t have dinner without rounding it off withsomething sweet, right? Although this is definitely not arestaurant in its own right, Rajmahal Sweets is the placeto go if you’re looking for authentic Indian dessert items.

Da Silva Romane

Diallo Abdoul-karim

Tandoori chicken

Tandoori cooking is the fact of precooking meat marinated in natural yoghurt with spices and garlicor lemon juice and sometimes ginger. After this pre-cooking, you often cook meat on the grill, this is very hot.

There are also other meats cooked in the tandoori way, such as beef,lamb and fish.

1.Remove chicken skin 2.Cut the chicken pieces, so they will absorb the marinade 3.Mix in a large bowl all the yogurt and spices. 4. Add the yogurt. 5.Add Garlic and ginger in powder. 6. Marinate the chicken pieces in the mixture of spices. 7.Let soak overnight or half day 8.make the meat grill in the oven

The Chutney

History :Considered typically Indian, chutney is actually a British specialty from the colonial era.

The word "chutney" has indeed the Indian "chatni" which means "hot spices". But when the real Indian chatni is a dough of fresh ingredients prepared almost daily, chutney as we see it in the Anglo-Saxon countriesand France is a bittersweet marmalade prepared from fruit and / or vegetables, spices, vinegar and sugar. This gives the end product an original flavor and excellent storage capabilities.

How will you eat chutneys?In recent years, we like them more and more inFrance, where they are prepared especially duringthe end of year celebrations to accompany foiegras. The chutney are considered as sauce. It isalso excellent with terrines and pates.

The fruitsMost chutneys are prepared from fruit, and among these, mango isoften used. In general, all fruits, including frozen, are used to this type of preparation.Dried fruit (raisins, apricots, figs, dates, prunes ...) can be used too.

Indian Dessert

It is an Indian dessert recipe, a delicious creamy Mango sometimesfound in Indian restaurants and you can easily make it in your kitchen. Mango is a very appreciated fruit in India, the king of fruits.

Here is the recipe Indian dessert Rasgulla. They are fragrant white balls and dipped in a syrup with rose water. It's a really traditional sweet dessert in India and we can achieve in our kitchen.

Mango creamRasgulla Halwa (gâteau de semoule)

This is the recipe for dessert halwa Indian or halva . It is a kind of delicious Indian semolina cake . It is often found in Indian restaurants and this is a recipe that you can easily make in your kitchen.

Popularity of Indian Food in the UK

If the Indian Food is as popular as this in the UK, it's because this sort of food is atypical in this country.

For exemple, the flavour is very spicy ; in England, flavours are generally bland.

Indians use many spices, like saffron, turmeric, etc., which is hot in England...

But there is another reason : India was a colony of England, and like English people imported their culture in their country, they decided to create many Indian restaurants: so this is why Indian food is very popular in the UK.

LAMB TIKKA

Summary● What is it ?● Recipe 

What is this ?The origin of the dish is unclear. One explanation claims that it originated in an Indian restaurant in the United Kingdom, likely originating from the British Bangladeshi community which ran most Indian restaurants in the UK.

RECIPEIngredients:

1 pint of live natural yogurt 1 Tablespoon Cumin powder 1 Tablespoon Garam Massala 1 Teaspoon Coriander powder 1 Teaspoon Turmeric powder 1 Teaspoon Chilli Powder Juice 1 lemon 8 cloves garlic - crushed 1 inch grated ginger Red food colouring 2Lbs Lamb Steaks Cubed 1 Lemon

enjoy!!!

The Naan

The naan is a thin bread made from wheat flour.It is currently eaten in several Central Asian and South Asian regions.

There are two sorts of naan.

Lavash is made of flour and water , without yeast . For cooking, it is plated on the inner wall of a hollow furnace ( nan bastan ) ,

passing through an opening at the top.

The barbari is much thicker because it is one to two centimeters thick. It is made from wheat flour, yeast, yogurt and a little oil,

salt, sprinkled with sesame seeds or black onion .

Origins

The naan is a legacy and a Muslim specialty. In India , during the Mughal period of the sixteenth

century to the eighteenth century , princes sent for Iranian, Turkish and Afghan bakers who imported the techniques of their country. They contributed to the development of bread consumption in this

region.

papadom

Regions :

papadom recipes vary from region to region and from family to family. They are typically made from flour or paste derived from either lentils, chickpeas,

black gram (urad flour), rice, or potato.

In Kerala, guruvayoor pappadums are very popular as an ingredient of Kerala Sadhya. In Kerala, people from the Pandaaram caste prepare papadums. In

North India, the lentil variety is more popular and is usually called 'papad'.

Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as chili, cumin, garlic, or black pepper. Sometimes baking soda or slaked lime is also added. The dough is shaped into a thin, round

flatbread and then dried (traditionally in the sun), and can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on

the desired texture.

In most curry houses in the United Kingdom and Australia, they are served as an appetiser with dips which often include mango chutney and lime pickle.

Ingredients and preparation :

Papad can be prepared from different ingredients and methods. Arguably the most popular recipe uses urad dal or blackgram. Blackgram flour is mixed with black

pepper, salt and the mixture is kneaded together. A well-kneaded mixture is then flattened into thin rounds and kept for sun-drying. Once dried, papad can be stored for later consumption. Papad may also contain rice,

jackfruit, sabudana, etc. as main ingredients. Cracked black pepper, red chilli powder, asafoetida, or cumin or

sesame seeds are often used as flavouring agents.

PRAWNPRAWN CURY CURY● Ingredient :● 1 large onion● 1 large tomato● 1 ½ tbsp. fresh or frozen coconut or

cashewnuts● 2 pinches of turmeric● ½ to ¾ tsp. red chili powder● ½ tsp. coriander powder● ½ tsp. garam masala● 1 tsp. ginger garlic paste or grated● 250 grams prawns● 1 ¼ cup water (adjust, you may need more

or less)● 1 sprig curry leaves● 1 garlic clove● ¼ tsp. cumin● Chopped coriander leaves for garnish● 1 ½ tbsp. oil

Curry is a generic term used primarily in Eastern culture to describe a wide variety of spicy preparations used mainly to flavor the original kitchen or Indian-inspired but also Thai and other Southeast Asian and Indian Ocean . This mixture is in powder form. Depending on its composition , it can be very mild or very strong ( spicy ) , and it is usually very fragrant .

Dishes obtained using this mixture of spices curry also carry the name.

Do not confuse the preparation of spices with caloupilé sheet that comes from the shrub Murraya koenigii , sheet that enters the composition of curry tree masala powder and curry powder .

Samosa

Summaryrecipe

● What is this ?

What is this ?The samosa contains a maida flour shell stuffed with some filling, generally a mixture of mashed boiled potato, onions, green peas, spices and green chili.[15] The entire pastry is then deep-fried to a golden brown color, in vegetable oil. It is served hot and is often eaten with fresh Indian chutney, such as mint, coriander or tamarind. It can also be prepared as a sweet form, rather than as a savoury one. Samosas are often served in chaat, along with the traditional accompaniments of yogurt, chutney, chopped onions, coriander, and chaat masala.

RECIPE 3 medium size potatoes ¾ to 1 cup peas/matar, fresh or frozen 1 green chili and ½ inch ginger made in a paste or chopped finely ¾ tsp garam masala powder ¼ or ½ tsp red chilli powder 1 tsp dry mango powder (amchur) 1 tsp fennel powder (saunf powder) 1 tsp coriander powder (dhania powder) ¾ tsp cumin seeds (jeera) 2 tbsp chopped coriander leaves (dhania patta) 2 to 2.5 tsp oil salt as required

Enjoy !!!!