The Balti House

About The Balti House

The Balti House brings balti cuisine — a style of Indian food born in Baltistan and made famous in Birmingham's famed 'Balti Belt' — to Caledonia Street in Wellington. Balti curries are assembled and cooked quickly in a kadhai, giving them gentler flavours and a semi-dry sauce rather than the liquid gravy of many North Indian curries. The traditional way to eat them is with your fingers: naan or tandoori roti torn up as an edible spoon, just as it is done in Birmingham.

The chefs mix their own balti pastes, sauces and spice blends fresh daily for the house's own signature flavours, and the kitchen uses no artificial additives or flavour enhancers of any kind — everything is made fresh on site. The menu spans balti and Mughlai cooking: chicken, lamb, seafood and vegetarian mains served with rice, tandoori specials, biryanis, and a long list of naans, all baked without egg or milk.

Fully licensed and BYO, The Balti House serves lunch on weekdays and dinner every evening, with the full menu also available for takeaway. Diners are encouraged to mention any food sensitivities or allergies when ordering.

The Balti House, Miramar: Balti Curries from Baltistan to Birmingham to Wellington

Some dishes carry a passport, and balti is one of them. The style of curry served at The Balti House on Caledonia Street has travelled from Baltistan — the little-known highland region spanning northern Pakistan and Indian Kashmir — through the kitchens of Birmingham, the English city whose famous "Balti Belt" made the cuisine a phenomenon, before landing in Wellington. The restaurant's tagline tells the story in a single line, and the kitchen tells it again on the plate. It also makes a good case for eating the food the way it was meant to be eaten: with bread, not cutlery.

A curry with a history

Food historians trace the balti back along the ancient Silk Route, which carried the balti — literally a bucket — from China to Baltistan, near the Karakoram Pass. By the time the idea reached Punjab, the vessel had evolved into the kadhai, the semi-hemispherical pan of steel, iron or copper still used to cook and serve the dish today. But it was Birmingham that turned balti into a cuisine of its own. Streets of restaurants specialising in the style grew so numerous that the area became known as the Balti Belt, and the cooking matured into a harmonious blend of North Indian and selected Pakistani food.

Cooked fast, served gently

A balti has more in common with a stir-fry than a slow-simmered curry. Dishes are assembled and cooked quickly in the kadhai, which keeps the flavours gentler and the sauce semi-dry — you won't find the liquid gravy of many North Indian curries here. Traditionally the pan goes straight to the table, and the proper way to eat is with your fingers: tear up naan or tandoori roti and scoop, like an edible spoon. The Balti House encourages exactly that, and insists that a chilled glass of lager alongside is the traditional pairing.

The chefs mix their own balti pastes, sauces and spice blends fresh daily to create the house's signature flavours, and the kitchen uses no artificial additives or flavour enhancers of any kind — everything is made fresh on site.

What to order

Mains are served with rice. Among the balti classics, Kadhai Chicken — boneless chicken tikka with capsicum and fresh herbs — is a popular north Indian speciality, while Balti Garlic Chicken pairs marinated chicken with chunky potatoes in a garlicky balti gravy. Lamb lovers have the rich Balti Josh, a counterpart of rogan josh, and Lamb Palak Skardu, a spinach-and-tomato dish honouring Skardu, the capital of Baltistan. There is a goat curry on the bone, seafood baltis including prawn masala, and a generous vegetarian row led by Palak Paneer, Dal Balti Makhani and Aloo Gobi.

The Mughlai half of the menu covers the familiar favourites: Butter Chicken, Chicken Tikka Masala, Mango Chicken and Chicken Korma, plus madras and vindaloo in chicken, lamb and fish versions, and biryanis from vegetable to prawn. Tandoori specials run from half or full Chicken Tandoori to Balti Seekh Kebab, and starters range from onion bhajee and samosas to a Mixed Platter for Two. Save room for the breads — a long list of naans, from garlic and cheese to chilli chicken, all baked without egg or milk.

Licensed, BYO and easy to visit

The Balti House is fully licensed and BYO, so if you'd rather eat at home, the full menu is available for takeaway. Lunch is served Monday to Friday from midday to 2pm, and dinner runs every evening from 5pm to 9.30pm.

You'll find The Balti House at 44 Caledonia Street in Miramar — call 04 388 7800 for a table or to arrange takeaway. The team asks diners to mention any food sensitivities or allergies when ordering; with dishes made fresh in-house, the kitchen is happy to help you navigate the menu, from the mildest korma to a proper vindaloo.

Signature items

• Butter Chicken
• Kadhai Chicken
• Balti Garlic Chicken
• Lamb Palak Skardu
• Chicken Tandoori
• Garlic Naan

Menu

Breads

• Plain Naan or Roti — Tandoor-baked flatbread; the classic scoop for balti curry. Egg and milk free.
• Butter Naan — Tandoor-baked naan finished with butter.
• Garlic Naan — Tandoor-baked naan with garlic.
• Peshwari Naan — Tandoor-baked peshwari naan.
• Parantha — Tandoor-baked parantha flatbread.
• Garlic Cheese Naan — Naan baked with garlic and cheese.
• Mince Naan — Naan with seasoned mince.
• Chicken Naan — Naan with chicken.
• Onion Naan — Naan with onion.
• Potato Naan — Naan with potato.
• Cheese Naan — Naan with cheese.
• Onion Potato Naan — Naan with onion and potato.
• Chilli Chicken Naan — Naan with chilli chicken.
• Chilli Mince Naan — Naan with chilli mince.

Starters

• Onion Bhajee — Chopped onion coated in chickpea flour, deep-fried and served with chutney.
• Vegetable Samosa (2 pcs) — Pyramid-shaped flake pastry stuffed with vegetables and deep fried.
• Vegetable Pakora — Vegetable slices in chickpea flour, deep-fried, served with chutney.
• Balti Paneer Moti — Diced homemade paneer in balti spices, cooked in crisp batter, with chutney.
• Chicken Tikka Balti — Tandoor-roasted chicken in balti herbs and spices, with salad and chutney.
• Fish Jeera Balti — Fish goujons in mildly spiced balti batter with cumin seeds, salad and chutney.
• Balti Kebab — Lean minced meat in balti spices, wrapped on skewers and grilled.
• Mixed Platter For Two — Samosa, pakora, seekh kebab and chicken tikka, served with chutney.

Rice & Biryani

• Steamed Rice — Plain steamed rice.
• Jeera (Cumin) Rice — Steamed rice with cumin.
• Coconut Rice — Steamed rice with coconut.
• Vegetable Biryani — Vegetable biryani.
• Chicken Biryani — Chicken biryani.
• Lamb Biryani — Lamb biryani.
• Prawn Biryani — Prawn biryani.
• Vegetable Pulao — Vegetable pulao rice.

Balti Lamb Mains

• Balti Josh — Rich lamb curry with whole spices in balti sauce; a counterpart of rogan josh. With rice.
• Lamb Balti — Lean diced lamb with chunky potatoes, whole and ground spices and fresh herbs. With rice.
• Lamb Chilli Balti — Hot and spicy lamb with sliced onions, fresh green chillies and balti spiced paste. With rice.
• Lamb Bitter Balti — Tender lamb with slices of bitter melon in the house balti gravy. With rice.
• Lamb Mushroom — Tender diced lamb with mushroom in the special balti gravy. With rice.
• Balti House Kebab Curry — Kebabs cooked in the tandoor, then simmered in the special balti sauce. With rice.
• Lamb Palak Skardu — Lamb in a pureed baby spinach and tomato gravy; a speciality of Skardu, capital of Baltistan.
• Balti House Goat Curry — Goat on the bone in a homemade curry of onions, tomatoes, spices and herbs. With rice.

Sides & Desserts

• Poppadoms — Crisp poppadoms.
• Raita — Cooling yoghurt condiment.
• Pickle/Mango Chutney — Pickle or mango chutney on the side.
• Gulab Jamun — Classic sweet served in syrup.

Tandoori Specials

• Chicken Tandoori — Chicken in balti marinade from the tandoor, with salad, balti mix and mint chutney.
• Chicken Tikka Tandoori Balti — Tandoor-roasted chicken with balti spices on a bed of salad, with mint chutney.
• Tandoori Salt Pepper Chicken — Chicken in crushed black pepper and salt with ginger and spring onions in balti spices.
• Balti Seekh Kebab — Lean minced meat with balti spices and herbs cooked in the tandoor, with salad and chutney.

Mughlai Lamb Mains

• Lamb Saag — Lamb cooked in fresh spinach with tomato, garlic, ginger and spices. Served with rice.
• Lamb Vindaloo — Lamb in a spicy onion gravy with a touch of vinegar. Served with rice.
• Lamb Madras — Diced lamb in a coconut-flavoured gravy. Served with rice.
• Lamb Korma — Lamb in a very mild, rich cashew and cream gravy with whole spices. With rice.

Balti Chicken Mains

• Butter Chicken — Boneless chicken in a creamy gravy of tomato, cashew nuts and herbs. Served with rice.
• Balti Garlic Chicken — Marinated chicken with chunky potatoes in garlic and herb balti gravy. Served with rice.
• Chicken & Eggplant — Chicken tikka with chunky eggplant in balti sauce with tomato and herbs. Served with rice.
• Chicken & Spinach — Chicken tikkas in balti sauce with sliced spinach and fresh herbs. Served with rice.
• Kadhai Chicken — North Indian balti speciality, chicken tikka with capsicum and fresh herbs. Served with rice.
• Okra & Chicken — Chicken and okra combined in balti sauce with fresh herbs and spices. Served with rice.
• Garden Balti Chicken — Chicken with fresh seasonal vegetables in the special balti sauce. Served with rice.
• Chicken & Tomato — Boneless chicken balti style with sliced onion, chunky tomatoes and spices. Served with rice.

Balti Seafood Mains

• Fish Balti — Fish in a mild spice batter served in the special balti sauce. Served with rice.
• Seafood Balti — A selection of seafood in balti sauce with onion, tomato and fresh herbs. With rice.
• Balti Prawn Masala — Succulent prawns with capsicum in balti gravy flavoured with herbs. With rice.
• Prawn Malbari — Prawns in an onion, tomato, carom seed and coconut gravy. With rice.

Mughlai Chicken Mains

• Mango Chicken — Boneless chicken in a mango cream sauce with balti spices and cashew paste. With rice.
• Chicken Tikka Masala — Boneless chicken tikkas in a medium-spiced gravy with sliced onions. With rice.
• Chicken Saag — Tandoori chicken tikka in fresh spinach with tomato, garlic and ginger. With rice.
• Chicken Vindaloo — Boneless chicken in a spicy onion gravy with a touch of vinegar. With rice.
• Chicken Madras — Boneless chicken cooked in a coconut-flavoured gravy. Served with rice.
• Chicken Korma — Tandoori chicken in a very mild, rich cashew and cream gravy with whole spices. With rice.

Mughlai Seafood Mains

• Fish Makhani — Boneless fish with tomato, cashew paste, ginger, garlic and ground spices. With rice.
• Fish Madras — Boneless fish cooked in a coconut gravy. Served with rice.
• Mughlai Jhinga — Juicy prawns in a rich, flavoursome curry with fresh herbs, spices and mushroom.

Balti Vegetarian Mains

• Kadhai Paneer — Diced paneer in balti gravy cooked with capsicums and tomatoes. Served with rice.
• Vegetable Balti — A selection of fresh seasonal vegetables cooked balti style. Served with rice.
• Palak Paneer — Homemade paneer in a fresh spinach gravy with balti spices. Served with rice.
• Eggplant Mushroom — Eggplant and mushroom in balti sauce with sliced onions and fresh tomato. With rice.
• Balti Vege Meat — A balti speciality with chunky soya meat; a complete vegetarian dish. With rice.
• Dal Balti Makhani — Lentils and kidney beans slow cooked with tomato, cream, ginger, garlic and mild spices.
• Aloo Gobi — Potato and cauliflower cooked balti style with balti spices. Served with rice.
• Chhole Masala Balti — Soft chickpeas in medium-spiced balti sauce with potatoes and tomatoes. With rice.

Mughlai Vegetarian Mains

• Aloo Saag — Chunky potato in fresh spinach with tomato, garlic, ginger and spices. With rice.
• Aloo Matter — A curry of diced potatoes and peas, cooked balti style. Served with rice.
• Malai Kofta — Koftas stuffed with cheese, dry fruit and nuts in a creamy cashew gravy. With rice.
• Vegetable Korma — Mixed vegetables in a very mild, rich cashew and cream gravy. Served with rice.
• Matter Paneer — A special curry of diced paneer and peas, cooked Mughlai style. With rice.

Frequently asked questions

What is balti cuisine?

A style of Indian food originating in Baltistan and matured in Birmingham: curries cooked quickly in a kadhai, semi-dry with gentler flavours, traditionally scooped up with naan or tandoori roti.

Is The Balti House licensed?

Yes — fully licensed and BYO.

What are the opening hours?

Lunch is served Monday to Friday, 12pm to 2pm. Dinner is served every day, 5pm to 9:30pm.

Do you have vegetarian options?

Yes, a wide range — balti and Mughlai vegetable mains including paneer dishes, dal makhani, aloo gobi, soya balti and more.

Can you cater for allergies?

Please let the team know of any food sensitivities or allergies when ordering; food is made fresh in The Balti House kitchen.

Do the naan breads contain egg or milk?

No — the naans do not contain eggs or milk, though some may contain a touch of potato.

Is takeaway available?

Yes, the full menu is available for takeaway — call or order in advance.

Tips

• {"body":"Balti curries are semi-dry — tear up naan or tandoori roti and scoop, Birmingham-style.","title":"Order bread, not just rice"}
• {"body":"The Balti House is fully licensed and BYO, so a chilled glass with your balti is entirely in the spirit of the thing.","title":"Bring a bottle"}
• {"body":"Lunch runs Monday to Friday only, 12pm to 2pm; dinner is served every night until 9:30pm.","title":"Mind the lunch window"}
• {"body":"Let the team know about any sensitivities or allergies when ordering — dishes are made fresh in-house.","title":"Flag allergies early"}
• {"body":"The Mixed Platter for Two — samosa, pakora, seekh kebab and chicken tikka — is an easy way to try the starters.","title":"Start with the platter"}

Good to know

• {"dietary":"Plenty of vegetarian dishes; naans egg- and milk-free; no artificial additives or flavour enhancers; mention any allergies when ordering."}