Balti cooking originated in the Midlands in the early 1980s, although its roots go back to traditional Punjabi methods involving slow cooking in a two-handled cast-iron pot known as a karahi or balti. This book includes 100 straightforward balti dishes such as balti chicken tikka masala, and others such as balti aubergine and balti jalfrezi, based on tomato and chilli. Once the basic techniques and recipes have been mastered, there are many balti combinations to be tried. Sections include meat, chicken, fish and seafood, vegetables, balti specials and accompaniments.