Some say that it is the cusine of the nomads of Balistan, a territory in Pakistani Kashmir. Others point out that Balti is Hindu, Urdu and Punjabi word for bucket, and thus a synonym for Karabi, which is a wok with handles.

Whatever the origin, a gamut of spices, diced onions and vegetables, with cooked meat or fish, coriander, fenugreek, mint and tomato, are laid out, and each Balti is prepared to order, cooked over a high flame and usually served in the pan it is cooked in. It is eaten by scooping the food with a nan straight from the pan. (cutlery optional)