Balti (food): Difference between revisions

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[[File:Balti Gosht.JPG|thumb|''Balti gosht'' in Pakistan]]

''Balti'', as a food, is named after the steel or iron pot in which it is cooked, similar to a [[karahi]] from the same region.

The word is found in [[Hindustani language|Hindustani]], [[Odia language|Odia]], and [[Bengali language|Bengali]], and means "bucket".<ref>''Hobson-Jobson: Being A Glossary of Anglo-Indian Colloquial Words and Phrases, and of Kindred Terms'', by Col. Henry Yule and the late Arthur C. Burnell. London: John Murray, 1886, at page 40.</ref> The word developed from the Portuguese ''balde'', meaning bucket or pail, and traveled to the [[Indian subcontinent]] via the Portuguese seafaring enterprises of the early 16th century. The word likely made its way into the English language during the time of [[British Raj|British India]].

The word is found in [[Hindustani language|Hindustani]], [[Odia language|Odia]], and [[Bengali language|Bengali]], and means "bucket". The word developed from the Portuguese ''balde'', meaning bucket or pail, and traveled to the [[Indian subcontinent]] via the Portuguese seafaring enterprises of the early 16th century. The word likely made its way into the English language during the time of [[British Raj|British India]].

According to [[Pat Chapman (food writer)|Pat Chapman]], a [[food writing|food writer]], the origins of the word can be traced to the area of [[Baltistan]], in the northern part of the region of [[Kashmir]], where a [[Cast-iron cookware|cast-iron wok]], similar to the Chinese wok, is used for cooking. Baltistan shares a border with China. In his ''[[Curry Club Magazine|Curry Club Balti Curry Cookbook]],'' Chapman states: {{quote|The balti pan is a round-bottomed, wok-like heavy cast-iron dish with two handles. ... The origins of Balti cooking are wide ranging and owe as much to China (with a slight resemblance to the spicy [[Sichuan cuisine|cooking of Sichuan]]) and [[Tibetan cuisine|Tibet]], as well as to the ancestry of the [[Mirpur, Azad Kashmir|Mirpur]]is, the [[Mughlai cuisine|tastes]] of the [[Mughal emperors|Moghul emperors]], the aromatic spices of [[Kashmiri cuisine|Kashmir]], and the 'winter foods' of lands high in the mountains.|author=|title=|source=}}

However, [[Colleen Taylor Sen]] states that the origins of ''balti gosht'' are unclear, as the food eaten in Baltistan "bears no resemblance" to ''balti gosht.''~~<ref name="Sen2009"/>~~ As such, the name of the food may have originated from the fact that '' bāltī gosht'' is cooked in a pot resembling a ''baltī'', the Hindustani word for bucket.

However, [[Colleen Taylor Sen]] states that the origins of ''balti gosht'' are unclear, as the food eaten in Baltistan "bears no resemblance" to ''balti gosht.'' As such, the name of the food may have originated from the fact that '' bāltī gosht'' is cooked in a pot resembling a ''baltī'', the Hindustani word for bucket.

Another claim regarding the origin of ''balti'' cooking in Birmingham was that it was first served in 1977 in a restaurant called Adil's. At that time, the restaurant was located in Stoney Lane, [[Sparkbrook]], and after some time relocated to another area, but since has returned to its original place in Stoney Lane.

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 [[File:Balti Gosht.JPG|thumb|''Balti gosht'' in Pakistan]]
 ''Balti'', as a food, is named after the steel or iron pot in which it is cooked, similar to a [[karahi]] from the same region.
-The word is found in [[Hindustani language|Hindustani]], [[Odia language|Odia]], and [[Bengali language|Bengali]], and means "bucket".<ref>''Hobson-Jobson: Being A Glossary of Anglo-Indian Colloquial Words and Phrases, and of Kindred Terms'', by Col. Henry Yule and the late Arthur C. Burnell. London: John Murray, 1886, at page 40.</ref> The word developed from the Portuguese ''balde'', meaning bucket or pail, and traveled to the [[Indian subcontinent]] via the Portuguese seafaring enterprises of the early 16th century. The word likely made its way into the English language during the time of [[British Raj|British India]].
+The word is found in [[Hindustani language|Hindustani]], [[Odia language|Odia]], and [[Bengali language|Bengali]], and means "bucket". The word developed from the Portuguese ''balde'', meaning bucket or pail, and traveled to the [[Indian subcontinent]] via the Portuguese seafaring enterprises of the early 16th century. The word likely made its way into the English language during the time of [[British Raj|British India]].
 According to [[Pat Chapman (food writer)|Pat Chapman]], a [[food writing|food writer]], the origins of the word can be traced to the area of [[Baltistan]], in the northern part of the region of [[Kashmir]], where a [[Cast-iron cookware|cast-iron wok]], similar to the Chinese wok, is used for cooking. Baltistan shares a border with China. In his ''[[Curry Club Magazine|Curry Club Balti Curry Cookbook]],'' Chapman states: {{quote|The balti pan is a round-bottomed, wok-like heavy cast-iron dish with two handles. ... The origins of Balti cooking are wide ranging and owe as much to China (with a slight resemblance to the spicy [[Sichuan cuisine|cooking of Sichuan]]) and [[Tibetan cuisine|Tibet]], as well as to the ancestry of the [[Mirpur, Azad Kashmir|Mirpur]]is, the [[Mughlai cuisine|tastes]] of the [[Mughal emperors|Moghul emperors]], the aromatic spices of [[Kashmiri cuisine|Kashmir]], and the 'winter foods' of lands high in the mountains.|author=|title=|source=}}
-However, [[Colleen Taylor Sen]] states that the origins of ''balti gosht'' are unclear, as the food eaten in Baltistan "bears no resemblance" to ''balti gosht.''<ref name="Sen2009"/> As such, the name of the food may have originated from the fact that '' bāltī gosht'' is cooked in a pot resembling a ''baltī'', the Hindustani word for bucket.
+However, [[Colleen Taylor Sen]] states that the origins of ''balti gosht'' are unclear, as the food eaten in Baltistan "bears no resemblance" to ''balti gosht.'' As such, the name of the food may have originated from the fact that '' bāltī gosht'' is cooked in a pot resembling a ''baltī'', the Hindustani word for bucket.
 Another claim regarding the origin of ''balti'' cooking in Birmingham was that it was first served in 1977 in a restaurant called Adil's. At that time, the restaurant was located in Stoney Lane, [[Sparkbrook]], and after some time relocated to another area, but since has returned to its original place in Stoney Lane.