
Indonesian Chicken Noodle Soup (Soto Ayam)
Soto ayam is the Indonesian chicken soup, a clear golden broth perfumed with turmeric, lemongrass and shallot paste…
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Soto ayam is the Indonesian chicken soup, a clear golden broth perfumed with turmeric, lemongrass and shallot paste…

These are tender chicken meatballs in a fragrant coconut-and-curry sauce, the Indonesian home-cook's answer to a quick…

Mee goreng is the Indonesian-Malay stir-fried noodle dish that turns up at every hawker stall from Jakarta to Penang…

A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves

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…

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

A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…

Yellow split peas (chana dal) simmer with onion, turmeric and tomato until very soft

Lamb chunks are braised gently with turmeric, ginger-garlic paste and a small handful of whole spices until tender

Onion and ginger char black on a flame to give the broth its signature smoky depth

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

Prik king paste fries hard in oil until aromatic and the oil splits

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

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