There is no such recipe for balti as it actually means the cooking pot the dish is cooked in rather than a particular spice mix.
This recipe brings together two of my favourite ingredients – chocolate and pastry.
They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.
Anjali Pathak is an exciting talent in the spice arena with a fun-loving and warm character. Having learnt the basics of Indian cookery from a young age, Chef Pathak has stepped out of her heritage and works with spice and flavours from across the globe.
Chef Floyd Cardoz in Partnership with Sameer Seth and Yash Bhanage open their second restaurant in India
Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili to be served with salad/bread as an option