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

Hot, sharp curry inspired by the cooking of southern India

The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…

BIR lamb rogan josh is the British-Indian-Restaurant take on the classic Kashmiri lamb stew, a deep red curry that uses…

BIR lamb saag is the restaurant version of the classic Punjabi saag gosht, a bright green spinach-based curry that pairs…

BIR lamb vindaloo is the fiery British-Indian-Restaurant adaptation of the Goan-Portuguese vindaloo, lamb in place of…

This is mapo tofu without the pork, where the dried shiitake mushroom steps in and does most of the heavy lifting

A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal

A wok is heated hot; garlic flashes briefly in oil; vegetables go in by cook time, firmest first (broccoli, carrot, baby…

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

A Ceylon curry on a British restaurant menu doesn't claim to reproduce authentic Sri Lankan cooking, it's a BIR…

Chicken chilli masala is a relatively modern entry on the British restaurant menu, sitting somewhere between a jalfrezi…