Calum Franklin’s recipes for balti paratha pie with spicy green chutney
A pleasingly proper curry-filled pie with a zingy chutney to go with it This is one of my all-time favourite pies, pie born out of the Midlands.
The Guardian reports that a pleasingly proper curry-filled pie with a zingy chutney to go with it This is one of my all-time favourite pies, pie born out of the Midlands.
While studying at University College Birmingham, the now head of department at the college of food there, Lewis Walker, and I were in digs together and regularly ended up in very late-night balti houses after big nights out.
This lifestyle story centres on the United Kingdom. Names and organisations mentioned in the coverage include Calum Franklin, University College Birmingham and Midlands.
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Key details
- Location
- United Kingdom · Europe
- Reported by
- The Guardian
- First reported
- Key names
- Calum Franklin, University College Birmingham, Midlands, Lewis Walker
- Section
- Lifestyle
- Figure cited
- It wasn’t much before my university days when balti cooking emerged in 1970s Birmingham, apparently created as a way to appease the British palate of the time. (The Guardian)
Sources
This is an independent summary. Read the full, original reporting from the publisher:
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