Translations:Balti (food)/5/en

According to Pat Chapman, a 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 wok, similar to the Chinese wok, is used for cooking. Baltistan shares a border with China. In his Curry Club Balti Curry Cookbook, Chapman states:

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 cooking of Sichuan) and Tibet, as well as to the ancestry of the Mirpuris, the tastes of the Moghul emperors, the aromatic spices of Kashmir, and the 'winter foods' of lands high in the mountains.