Looking for some typically Brummie food, you might go for a balti, a dish particular to Birmingham and Kashmir consisting of a pan full of curry served with a piece of nan bread the size of a pillowcase and no cutlery. But for a truly homegrown Birmingham speciality you must seek out something called a 'hot pork'. This is a slice of pork meat between two slabs of white bread. You get it from a van in the market area with sage and onion stuffing included at no extra charge. It drips grease onto the pavement and brings tears to the eyes.
If you want to combine art and food there is a cafe in Digbeth called The Custard Factory, where Birds once made their instant whip. The factory has been converted into studios and exhibition spaces in the hope of creating a 'lively bohemian quarter'. It's a rather polite form of bohemia, with cutlery and not even a whiff of hot pork.
Edmund Bealby-Wright, writer and illustrator, publishes architectural guides to EnglandReuse content