
Lahori Beef Boti Kebab
Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages
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Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages

Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…

Beef strips are marinated briefly in soy and aji amarillo paste

Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock

Mapo tofu (mapo doufu) is the dish a pockmarked widow named Chen invented in late-Qing Chengdu around 1862 to feed the…

Martabak telur is the Indonesian savoury folded pancake, paper-thin dough wrapped around a filling of spiced beef mince…

The Saudi gathering platter built for the night when one cut of meat isn't enough

Beef is browned and simmered with onions, garlic, ginger, tomato and a touch of curry powder

Dried black-eyed beans soak briefly to loosen the skins

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

Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…

Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad, usually balanced with jaggery, vinegar or…

Phaal is the restaurant category-killer for heat, traditionally claimed (though disputed) as a British invention from…

The British restaurant vindaloo descends from Goan vindalho (which itself came from Portuguese carne de vinha d'alhos)…

Lamb (or beef) is slow-cooked in a Yemeni tomato-onion-spice stew (called maraq) for two hours

Pastry dough: plain flour, ghee, salt, ajwain seeds, and warm water are kneaded into a stiff oil-rich dough; rests for 30 min