One of the tips from the book is to wear a shower cap while cooking the curry to stop your hair smelling of the curry. What a great idea to do the first bit on the barbecue. The recipe sounds delicious. I love chicken curry and with a lot of rice.
Thanks for sharing. Please tell hub that I am looking forward to hearing about your tandorri exploits. And happy anniversary of course! Happy Anniverary. Lovely recipe which I might try myself. Happy anniversary.
e-book Balti Towers (Reading and Cooking Together Book 1)
This looks wonderful. This looks great. Starting the meat off on the barbeque sounds like a brilliant idea. I bet it tasted wonderful! And a tandoor clay oven in the back garden? I cannot agree with you enough on this book. I got sent a copy to review and was skeptical about it to start with, the initial smell was Sex in the City.
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Quickly got over that when I started reading it. All in all a very good book and makes for a good read. Rice would be freshly cooked of course…. I sometimes make it in advance and believe it improves the flavour. The paneer can break down a bit though. This site uses Akismet to reduce spam. Learn how your comment data is processed. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Balti Tower.
Improve this listing. Ranked of Restaurants in Burton upon Trent.
Cuisines: Indian. Reviewed February 25, via mobile. Best Balti restaurant in Burton. Ask PurpleDawn67 about Balti Tower. Thank PurpleDawn Write a Review Reviews Traveler rating. Show reviews that mention.
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All reviews balti poppodoms naan breads paneer devonshire arms bring your own desi dishes valentines night meal deal coopers tavern another great meal food was amazing burton starters pint garlic palate. Review tags are currently only available for English language reviews. Read reviews in English Go back.
Reviewed February 10, Pleasant surprise. Date of visit: February Ask Oakly56 about Balti Tower. Thank Oakly Burton upon Trent, United Kingdom. Reviewed February 5, Excellent as usual. Ask Goodfoodhunter about Balti Tower. Thank Goodfoodhunter Reviewed February 3, via mobile.
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Ask Paul about Balti Tower. Thank Paul. Reviewed January 26, via mobile. Must-have The last time I was here, I had a really lightly cured mackerel fillet that had been blasted with a torch. It came with a delicious horseradish jelly.
I finally made it before Christmas with my mum and a couple of friends, and between us we ordered most of the menu. Every dish we had was absolutely delicious. The food is interesting, up-to-date, and beautifully executed. The fish dishes showed real finesse and technical ability: I had a salmon tartare starter that blew me away, and a really good turbot main.
They get everything right. Phill MacGregor used to run the kitchen at a brilliant pub up the road, the Dove Inn, Dargate, before taking over here. Proper British puds, though. This is one of those rare restaurants that pull off modern techniques and applications without feeling the need to make a big song and dance about it. He takes local produce, a fair bit of it foraged, and combines it with more exotic flavours in such a clever way.
This is cooked down for so long, it goes almost soupy. They do a good grab-and-go lunch menu — salads, soups, pasties; just simple stuff, but all done properly. Must-have The main attraction is their feast nights. These are big outdoor cook-ups — anything from south-east Asian curry nights to fish or shellfish barbecues, often using ingredients that have almost literally just come out of the water. The chef is from Kerala, so of course that culture is a major influence , but he roams farther afield, too — so as well as authentic dosas, you get brilliant naan and parathas.
I must end up in here around once a week, with family, friends, business associates — any excuse. And the king prawn piralan, which come poached in a thick, spicy, coconutty sauce — I love that. His approach is very classical, solid French technique paired with an incredible palate and eye for detail. You tear off a hunk of bread, use it to scoop up some curry and shovel it into your mouth. Must-have Other than the bread, I always order chicken balti with spinach and extra chillies.
You feel immediately at home. It reminds me a bit of Petersham Nurseries in its heyday under Skye Gyngell. Must-have The vegetarian options are notably imaginative — when a restaurant goes to the trouble of pulling out the stops on the veggie front, you know everything else is going to be good, too. The cooking cannot be faulted. Must-have His work with scallops is very good: he uses only the best, and what he does with them is pretty special. So look out for any scallop dish on the menu. The drive out to Whitewell is gorgeous, and my husband and I often head over to the inn on a day off for a walk before sitting down to eat.
We tend to go for the bar lunch. You can sit outside during the summer — the views over the parkland and the fells are wonderful — or huddled next to the roaring fire inside in winter time. The food is well-cooked, homely and very tasty.
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Must-have Slow-roast lamb shoulder with hotpot potatoes, caramelised onions and carrot puree. I love everything about the place: the dining room is calming, the service is tops, the wine list is serious and the food is of a class and quality that sets it apart. Must-have When the ox in coal oil is on the menu, I have to have it: smoky raw meat with seeds and dinky little shoots — like refined caveman food, and very tasty.
It just happens to be a pub that serves remarkable food. I was already reeling after my first two courses, and then the dessert — a Saint Marcellin cheesecake — came and blew me away. The chef Steven Smith is some kind of pudding wizard. The place has been put together on a shoestring; it feels a bit like eating in your front room. It was fantastic.