Restaurant-Style Chicken Jalfrezi
The jalfrezi is one of the defining BIR curries — found on every curry-house menu in the country and arguably the most…
Indian
Discover · ginger + dairy-free + lamb
30 recipes
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Course & method
Ingredients
Restaurant-Style Dopiaza
The name dopiaza literally means "two onions" (do = two, piaza = onion), and that's the whole concept of the dish
Indian
Restaurant-Style Karahi
Karahi takes its name from the deep, wok-shaped pan it's traditionally cooked in — a thick metal bowl that heats hard…
Indian
Restaurant-Style Madras
A Madras lives or dies by balance
Indian
Restaurant-Style Pathia
Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad — usually balanced with jaggery, vinegar or…
Indian
Restaurant-Style Phaal
Phaal is the curry-house category-killer for heat, traditionally claimed (though disputed) as a British invention from…
Indian
Restaurant-Style Vindaloo
The British curry-house vindaloo descends from Goan vindalho (which itself came from Portuguese carne de vinha d'alhos)…
Indian
Saltah
Lamb (or beef) is slow-cooked in a Yemeni tomato-onion-spice stew (called maraq) for two hours
Yemen
Sichuan Hot Pot
Two pots if you have them: a spicy red broth and a clear chicken broth
Chinese
Suykash
A bowl of warm, slightly tangy tomato-and-lamb broth thickened by the starch of just-cooked hand-torn pasta
Uyghur
Thukpa
A simple wheat-flour dough rests while a clear, ginger-and-garlic-forward broth simmers with beef (standing in for yak)…
Tibetan
Trinidadian Curry Goat
Trinidadian curry goat sits in a quiet rivalry with Jamaican curry goat, but the two are different dishes
Trinidadian
Vindaloo
The fiery Goan original: a vinegar-and-garlic-marinated meat (traditionally pork, adapted in BIR menus to chicken or…
Indian
Yemeni Sambusa
Lamb mince fries with onion, garlic, cumin, coriander and chilli to a dry savoury filling
Sides