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A cooking style named, apparently, for its origin in Baltistan in northern Pakistan, and the vessel (also known as a karahi ), a two–handled cast iron wok–like utensil in which it is cooked. Its popularity spread from Birmingham after one Baltistani immigrant opened a restaurant there. It comprises freshly cooked aromatically spiced curries, not overly spiked with chilli. Balti is eaten with freshly baked balti bread, not rice.