
Lamb Nihari
The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…
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The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…

BIR lamb saag is the restaurant version of the classic Punjabi saag gosht, a bright green spinach-based curry that pairs…

Madrasi masala paste represents the very hot end of British-Indian curry pastes

This is mapo tofu without the pork, where the dried shiitake mushroom steps in and does most of the heavy lifting

"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…

The jalfrezi is one of the defining BIR curries, found on every restaurant menu in the country and arguably the most…

Chicken rezala is a Mughlai dish associated with Kolkata's Muslim-quarter restaurants, traditionally a delicate…

The name dopiaza literally means "two onions" (do = two, piaza = onion), and that's the whole concept of the dish

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

Karahi takes its name from the deep, wok-shaped pan it's traditionally cooked in, a thick metal bowl that heats hard and…

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

"Achari" means "of pickle", the dish is built around Indian-style pickles (achaar) as a flavouring agent rather than a condiment

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

A Madras lives or dies by balance

Methi is the Hindi word for fenugreek, and this curry is built around the fresh herb in every form the kitchen can put it