A balti's spiciness is generally considered medium, falling between milder curries like korma and pasanda, and hotter options such as jalfrezi or madras. However, because there isn't a strict, standardized recipe, the heat level can vary.
Understanding Balti Spiciness
- No Definitive Recipe: Unlike some curries with fixed ingredients and spice ratios, balti doesn't have a single recipe. This means chefs have flexibility in adjusting the heat.
- Medium Spice Level (Typically): Most balti dishes are cooked to a medium level of spiciness, appealing to a broad range of palates.
- Spice Level Comparison:
- Milder: Korma, Pasanda
- Medium: Balti
- Hotter: Jalfrezi, Madras
Factors Influencing Balti Spiciness
- Chef's Preference: A chef might adjust the spice levels based on their own taste and experience.
- Regional Variations: Different regions or restaurants may prepare balti with slightly different spice profiles.
- Customer Request: Many restaurants will adjust the spice level of a balti (or any curry) to suit individual customer preferences.
In summary, while a balti is usually a medium-spiced curry, the exact heat level can differ depending on the chef and ingredients used.
