
Chicken with Cashews
This is a hugely popular dish at Thai restaurants and takeaways, and my family love it
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This is a hugely popular dish at Thai restaurants and takeaways, and my family love it

Corn kernels, fresh in season, frozen the rest of the year, are charred in a hot dry pan with a bit of oil until many kernels are blackened

Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy

A torn pita is brushed with olive oil and grilled or fried until golden and crisp

Fried green tomatoes are the South's answer to using up the last of the summer tomato patch before frost, firm unripe…

"Pad see ew" translates literally as "stir-fried with soy sauce", and that soy is the heart of the dish: dark, sweet and…

General Tso's chicken is the American-Chinese classic Hunanese restaurateur Peng Chang-kuei invented in Taipei in the…

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BIR kashmiri chicken is the restaurant's aromatic mild curry, named for the Kashmir region of India even though it bears…

Well-fermented sour kimchi is chopped fine; the juice is reserved

Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

BIR lamb bhuna is the restaurant-style version of the slow-cooked Bengali bhuna, dry and intensely flavoured, with the…

Cooked in a karahi (two-handled wok-like pan) over high heat: lamb chunks simmer with tomatoes, fresh ginger matchsticks…

BIR lamb madras is the British restaurant adaptation of the South Indian Madras curry tradition, a sweet-and-sour curry…