. "Balti (gastronomia)"@it . . . "1117364447"^^ . . . . . . . . . "A balti or b\u0101lt\u012B gosht (Urdu: \u0628\u0627\u0644\u0679\u06CC \u06AF\u0648\u0634\u062A, Hindi: \u092C\u093E\u0932\u094D\u091F\u0940 \u0917\u094B\u0936\u094D\u0924) is a type of curry served in a thin, pressed-steel wok called a \"balti bowl\". The name may have come from the metal dish in which the curry is cooked, rather than from any specific ingredient or cooking technique. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. Balti sauce is based on garlic and onions, with turmeric and garam masala, among other spices. Balti gosht is eaten in North India and some parts of Pakistan, as well as other parts of the world, such as Great Britain. The food seems to have arrived in England in Birmingham in 1971; sources suggest that it might have originated from Baltistan in the northern part of the region of Pakistan, but the exact origin is still unclear."@en . . . . . . "Il balti \u00E8 una specialit\u00E0 gastronomica che si \u00E8 diffusa in Inghilterra negli anni settanta. Si ritiene che sia stato per la prima volta servito nel 1975 a Birmingham. Si tratta di un piatto a base di carne e verdure con curry e prende il nome, secondo l'ipotesi pi\u00F9 accreditata, dalla padella di ferro o acciaio, con il fondo spesso e piatto, in cui il balti viene cucinato e servito. Solitamente viene accompagnato con del pane naan, spezzato con le mani e usato per raccogliere la salsa di curry piccante direttamente dalla padella. Il pranzo pu\u00F2 essere poi completato con degli antipasti o contorni che possono includere di cipolla, samosa, o condimenti cremosi."@it . . . . "Un balti (ourdou : \u0628\u0644\u062A\u06CC) est un type de curry servi dans un mince wok en acier. Il est servi dans les restaurants du Royaume-Uni. Son nom semble avoir son origine dans le plat de m\u00E9tal dans lequel le curry est cuit, plut\u00F4t que dans ses techniques ou ses ingr\u00E9dients sp\u00E9cifiques. Un balti est cuit en utilisant de l'huile v\u00E9g\u00E9tale plut\u00F4t que du beurre clarifi\u00E9, le ghee, \u00E0 feu vif \u00E0 la mani\u00E8re d'un saut\u00E9 et la viande est totalement utilis\u00E9e, os compris. Cette m\u00E9thode de cuisson diff\u00E8re fortement du curry indien traditionnel qui est mijot\u00E9 lentement toute la journ\u00E9e. La sauce du balti est \u00E0 base d'ail et d'oignons, avec du curcuma et du garam masala parmi d\u2019autres \u00E9pices."@fr . . . . . . . "530435"^^ . . . "Balti (food)"@en . . "11899"^^ . . . . . . . . "Balti es el nombre dado a un estilo de comida y que es muy conocida y servida en Birmingham, Inglaterra, por primera vez sobre los a\u00F1os 1970, probablemente 1977. La comida servida bajo el estilo Balti es abundante en un picante curry elaborado en una gran olla de hierro. El balti se sirve generalmente con un gran pan denominado naan. Los platos que suelen ser entrantes incluyen generalmente cebolla bhajis, samosas, y alg\u00FAn tipo de salsa para mojar cremosa."@es . . . . . . . . . "\u30D0\u30EB\u30C1(\u82F1\u8A9E: Balti\u3001\u30A6\u30EB\u30C9\u30A5\u30FC\u8A9E: \u0628\u0644\u062A\u06CC\u200E) \u306F\u3001\u30A4\u30AE\u30EA\u30B9\u5F0F\u306E\u30AB\u30EC\u30FC\u6599\u7406\u3067\u3001\u9244\u88FD\u306E\u4E2D\u83EF\u934B\u306B\u4F3C\u305F\u9244\u934B\u3067\u8ABF\u7406\u3057\u3001\u7D66\u4ED5\u3055\u308C\u308B\u3002\u30A4\u30AE\u30EA\u30B9\u3067\u306F\u6570\u591A\u304F\u306E\u30EC\u30B9\u30C8\u30E9\u30F3\u304C\u30D0\u30EB\u30C1\u6599\u7406\u3092\u63D0\u4F9B\u3057\u3066\u3044\u308B\u3002\u30D0\u30EB\u30C1\u6599\u7406\u306E\u8D77\u6E90\u306F\u6B63\u78BA\u306B\u306F\u5224\u3063\u3066\u3044\u306A\u3044\u304C\u3001\u30D0\u30FC\u30DF\u30F3\u30AC\u30E0\u3067\u767A\u660E\u3055\u308C\u305F\u3068\u4FE1\u3058\u3066\u3044\u308B\u3082\u306E\u3082\u3044\u308C\u3070\u3001\u30D1\u30AD\u30B9\u30BF\u30F3\u9818\u30AB\u30B7\u30DF\u30FC\u30EB\u306E\u30D0\u30EB\u30C6\u30A3\u30B9\u30BF\u30FC\u30F3\u306B\u8D77\u6E90\u304C\u3042\u308B\u3068\u4FE1\u3058\u3066\u3044\u308B\u3082\u306E\u3082\u3044\u308B\u3002"@ja . . "Balti es el nombre dado a un estilo de comida y que es muy conocida y servida en Birmingham, Inglaterra, por primera vez sobre los a\u00F1os 1970, probablemente 1977. La comida servida bajo el estilo Balti es abundante en un picante curry elaborado en una gran olla de hierro. El balti se sirve generalmente con un gran pan denominado naan. Los platos que suelen ser entrantes incluyen generalmente cebolla bhajis, samosas, y alg\u00FAn tipo de salsa para mojar cremosa."@es . . . . "Il balti \u00E8 una specialit\u00E0 gastronomica che si \u00E8 diffusa in Inghilterra negli anni settanta. Si ritiene che sia stato per la prima volta servito nel 1975 a Birmingham. Si tratta di un piatto a base di carne e verdure con curry e prende il nome, secondo l'ipotesi pi\u00F9 accreditata, dalla padella di ferro o acciaio, con il fondo spesso e piatto, in cui il balti viene cucinato e servito. Solitamente viene accompagnato con del pane naan, spezzato con le mani e usato per raccogliere la salsa di curry piccante direttamente dalla padella. Il pranzo pu\u00F2 essere poi completato con degli antipasti o contorni che possono includere di cipolla, samosa, o condimenti cremosi."@it . . "Un balti (ourdou : \u0628\u0644\u062A\u06CC) est un type de curry servi dans un mince wok en acier. Il est servi dans les restaurants du Royaume-Uni. Son nom semble avoir son origine dans le plat de m\u00E9tal dans lequel le curry est cuit, plut\u00F4t que dans ses techniques ou ses ingr\u00E9dients sp\u00E9cifiques. Un balti est cuit en utilisant de l'huile v\u00E9g\u00E9tale plut\u00F4t que du beurre clarifi\u00E9, le ghee, \u00E0 feu vif \u00E0 la mani\u00E8re d'un saut\u00E9 et la viande est totalement utilis\u00E9e, os compris. Cette m\u00E9thode de cuisson diff\u00E8re fortement du curry indien traditionnel qui est mijot\u00E9 lentement toute la journ\u00E9e. La sauce du balti est \u00E0 base d'ail et d'oignons, avec du curcuma et du garam masala parmi d\u2019autres \u00E9pices. Le balti semble \u00EAtre arriv\u00E9 en Angleterre \u00E0 Birmingham en 1971. Une th\u00E9orie voit son origine au Baltistan, dans le nord du Pakistan."@fr . . . "Balti (cuisine)"@fr . "\u30D0\u30EB\u30C1 (\u6599\u7406)"@ja . . . . . . . . "\u30D0\u30EB\u30C1(\u82F1\u8A9E: Balti\u3001\u30A6\u30EB\u30C9\u30A5\u30FC\u8A9E: \u0628\u0644\u062A\u06CC\u200E) \u306F\u3001\u30A4\u30AE\u30EA\u30B9\u5F0F\u306E\u30AB\u30EC\u30FC\u6599\u7406\u3067\u3001\u9244\u88FD\u306E\u4E2D\u83EF\u934B\u306B\u4F3C\u305F\u9244\u934B\u3067\u8ABF\u7406\u3057\u3001\u7D66\u4ED5\u3055\u308C\u308B\u3002\u30A4\u30AE\u30EA\u30B9\u3067\u306F\u6570\u591A\u304F\u306E\u30EC\u30B9\u30C8\u30E9\u30F3\u304C\u30D0\u30EB\u30C1\u6599\u7406\u3092\u63D0\u4F9B\u3057\u3066\u3044\u308B\u3002\u30D0\u30EB\u30C1\u6599\u7406\u306E\u8D77\u6E90\u306F\u6B63\u78BA\u306B\u306F\u5224\u3063\u3066\u3044\u306A\u3044\u304C\u3001\u30D0\u30FC\u30DF\u30F3\u30AC\u30E0\u3067\u767A\u660E\u3055\u308C\u305F\u3068\u4FE1\u3058\u3066\u3044\u308B\u3082\u306E\u3082\u3044\u308C\u3070\u3001\u30D1\u30AD\u30B9\u30BF\u30F3\u9818\u30AB\u30B7\u30DF\u30FC\u30EB\u306E\u30D0\u30EB\u30C6\u30A3\u30B9\u30BF\u30FC\u30F3\u306B\u8D77\u6E90\u304C\u3042\u308B\u3068\u4FE1\u3058\u3066\u3044\u308B\u3082\u306E\u3082\u3044\u308B\u3002"@ja . . . "Balti"@es . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "A balti or b\u0101lt\u012B gosht (Urdu: \u0628\u0627\u0644\u0679\u06CC \u06AF\u0648\u0634\u062A, Hindi: \u092C\u093E\u0932\u094D\u091F\u0940 \u0917\u094B\u0936\u094D\u0924) is a type of curry served in a thin, pressed-steel wok called a \"balti bowl\". The name may have come from the metal dish in which the curry is cooked, rather than from any specific ingredient or cooking technique. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. Balti sauce is based on garlic and onions, with turmeric and garam masala, among other spices."@en . . . . .