Bir Curry

The British-Indian-Restaurant method: how base gravy, pre-cooked proteins and spice mixes combine to plate a finished curry in minutes. The system that powers every curry house in the UK.

2 recipes

BIR Curry Course

Walk into a Birmingham balti house and order a chicken vindaloo, chicken korma and lamb madras for the same table. All three plates land within twelve minutes of the kitchen taking the order. They taste utterly different. They came from the same pot.

Building a Curry: Worked Example

Before you start, you need three things in the fridge or on the stove: