Royal Balti House
78 Lower Market Street, Farnworth,
Bolton
,
We at the Royal Balti House restaurant feel that we offer a 5 star service to compliment our wonderful food. In recognition we have won several local awards that we believe reflect the professionalism of our team both in and out of the kitchen.
We have been awarded:-
MASTER CHEF CATERERS &
Bolton Evening News Readers Restaurant of the Year
1997, 1999, 2000 & 2001
Bolton Evening News Readers Gold Medal Award 2004
Bolton Evening News Highly Commended Award 2005
Bolton News & Bolton Festival Restaurant of the Year 2006
Customer Excellence Award 2007
Quality-food-on-line Gold Medal Award
Hi-Life Diners Club Gold Award
as well as many other prestigious awards
Recommended by
Pat Chapman’s
(Cobra Good Curry Guide)
as well as
Tom Bridge (International Master Chef)
We are the most rewarded Indian Restaurant in Bolton
What is a Balti?
It has nothing to do with Baltimore or Baltinglass. The Balti is an Indian dish representative of a style of cooking which some say is native to Baltistan. It's a kind of curry, its ingredients usually assembled and cooked quickly in a manner reminiscent of a stir-fry. The heart of this style of cooking is a cast-iron pot, originally also called the Balti. The Balti evolved into a half-hemispherical pot as likely to be made of steel as iron, and usually called the karahi or karai. A Balti is usually both cooked in the karahi, and served at the table in it.
Typically served with Balti is naan bread, a thinnish leavened bread (somewhat like pita bread) torn up and used as an eating implement, to scoop up the Balti and get at the sauce. This utensil-less approach turns Balti into one of the "sport" foods, like ribs: you get it, or it gets you, and sometimes both. Balti in Europe started attracting notice over the last few years in England, particularly in the city's Sparkhill and Sparkbrook areas, home of some of the oldest and best Balti houses, and now increasingly known as "the Balti Belt." Word of the wonderfulness of Balti began to spread through the rest of the UK and elsewhere, with the result that Balti is rapidly turning into one of the "hot" things in the food world (to the amusement of those of us who've liked it for years).
The only words that we can find in our Indian cuisine dictionary to have no direct translation into any of the sub-continent's fifteen or so languages. The word was coined, I am reliably informed, by the British in India centuries ago. Possible contenders for the origin of the word are, Karahi or Karai (Hindi), a wok-like frying pan used all over India to prepare masalas (spice mixtures): karhi - a soup-like dish made with spices, chickpea flour dumplings and buttermilk; Kari - a spicy Tamil sauce; Turk Uri - a seasoned sauce or stew; or Kari Phulia, neem or curry leaves.
However any Brit that has not tasted or heard of curry must have either had a very sheltered life or be a compulsive liar. The mere word conjures up the odour and mouth watering taste, whatever your favourite Indian dish.
At the Royal Balti House we sample our food in the most practical way, we all eat it. This is the only way to guarantee customer satisfaction and our success can be measured by how far our customers travel. We have visitors who travel 50 or more miles on a regular basis to taste our gastronomic delights.
