Balti curry was the brainchild of Mohammed Arif, a Pakistani restaurateur who owns Adil’s in the heart of Birmingham's famed Balti Triangle. He wanted to attract both Asian and Western customers by fusing the slow one-pot cooking on the bone, common in the mountainous areas of Pakistan, with the Western desire for food served quickly and off the bone. Out of this idea, the Balti was born. To create this iconic Birmingham dish, a thin-pressed steel wok is used to fast cook the food over a high flame with vegetable oil rather than ghee. Fresh meat or fish, vegetables and spices are stir-fried in and served sizzling in the same pan. The restaurant was recently refurbished, but Arif maintains its traditional roots in the kitchen.