When you’ve set your destination to the Balti Triangle, you know you’re in for a treat. Home to a wealth of Pakistani restaurants that pioneered the rise of the Balti to its fame and fortune as a national favourite, it’s a go to spot to savour curries, sample spices and immerse yourself in a vibrant mix of exquisite eats.
Amongst the hustle and bustle of the area, the multi-award winning Al Frash Balti restaurant stands out from the crowd. Since 1991, head chef Azam and his team have dedicated their time to exceeding customer expectations with a well curated menu that cover a broad spectrum of flavours, textures and spice level. It starts with some cracking starters, including kebabs, sizzling grills and light sundries (order the King Prawn Pakora) before reaching the main event - their Baltis.
People travel from near and far to get in on Al Frash’s balti selection, and for many good reasons. Firstly, the selection is unlike anywhere else we’ve seen. There’s something for everyone, from rich and sweet pathia or sweet and creamy passanda, to unique house specialities like the Tropical Tandoori Tikka and Mirch Masala. For first time visitors that are unsure where to start, you can’t beat the Butterfly Special: Al Frash’s signature dish made with king prawn, chicken tikka, mushroom and their secret blend of special Kashmiri spices.
But it’s not just the sheer volume of options that tickles our fancy. The real perfection comes in taste which owes to Al Fash’s ethos of only using high quality ingredients. Each dish is made fresh to order, using a technically precise balance of fresh herbs and spices to keep flavours punchy and complex. They also use low cholesterol vegetable oil (instead of ghee), and refuse to even think about including GM produce in anything.
Al Frash put in there all to prove that our love for balti dishes is far from over. Prepare to indulge your senses.