Restaurant-Style Lamb Achari
"Achari" means "of pickle", the dish is built around Indian-style pickles (achaar) as a flavouring agent rather than a condiment
Indian
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30 recipes
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Course & method
Ingredients
Restaurant-Style Lavastorm Curry
Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…
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Restaurant-Style Madras
A Madras lives or dies by balance
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Restaurant-Style Moghul Curry
Moghul (sometimes spelled Mughal or Mughlai) curries trace back to the imperial kitchens of the Mughal Empire, where…
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Restaurant-Style Naga Bhuna Masala
Bhuna and naga sit on opposite ends of the BIR temperament chart
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Restaurant-Style Naga Curry
A specialist dish from the hotter end of the BIR menu, defined by Mr Naga, the fermented chilli pickle made from Bhut…
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Restaurant-Style Pathia
Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad, usually balanced with jaggery, vinegar or…
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Restaurant-Style Phaal
Phaal is the restaurant category-killer for heat, traditionally claimed (though disputed) as a British invention from…
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Restaurant-Style Rogan Josh
Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…
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Restaurant-Style South Indian Tamarind Curry
South Indian cooking leans heavily on the sour register, tamarind, kokum, curd, and lime do work that yoghurt and tomato…
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Restaurant-Style Vindaloo
The British restaurant vindaloo descends from Goan vindalho (which itself came from Portuguese carne de vinha d'alhos)…
Indian
Special Balti
BIR special balti is the customisable British restaurant chef's signature, mixing pre-cooked meats, seafood and…
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Steak Tartare
Steak tartare is the French dish that demands the best beef you can buy and the simplest technique you can imagine: raw…
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Vindaloo
BIR chicken vindaloo is the British-Indian-Restaurant adaptation of the Goan-Portuguese original, a…
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