
Pollo Alla Diavola
Two things define the dish: ferocious black pepper and dried chilli (the "diavola" is both flavour and theatre), and the…
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Two things define the dish: ferocious black pepper and dried chilli (the "diavola" is both flavour and theatre), and the…

Chicken 65 is one of the most-debated origin stories in South Indian cooking

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

Garlic chilli chicken sits in the medium-hot end of the BIR menu, distinguished by two things: heavily browned sliced…

"Laal" is Hindi for red, and the dish lives up to the name

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

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

This sits apart from the rest of the Restaurant-Style series

A traditional Lahori-style chicken curry built on a base of caramelised onions, tomatoes, and whole spices bloomed in oil

Mutton on the bone marinates for 2 hours in yogurt, ginger-garlic paste, ground spices (red chilli, turmeric, coriander…

A customizable British curry-house special balti, mixing pre-cooked meats, seafood, and vegetables in a rich, spiced sauce

Tandoori Chicken Tikka is restaurant-quality barbecue, sophisticated yet accessible

A flavorful methi chicken tikka combining fresh fenugreek with aromatic spices and yoghurt marinade

Yassa is one of the foundational dishes of Senegalese cooking, born in the Casamance region in the south of the country…