
Lamb Achari
BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…
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BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

Cooked in a karahi (two-handled wok-like pan) over high heat: lamb chunks simmer with tomatoes, fresh ginger matchsticks…

Hot, sharp curry inspired by the cooking of southern India

BIR lamb rogan josh is the British-Indian-Restaurant take on the classic Kashmiri lamb stew, a deep red curry that uses…

Linguine with pancetta is the Roman classic that proves the magic of combining quality ingredients in the right…

A small pizza built on tomato sauce and cubed mozzarella, baked until crisp and finished with sun-dried tomatoes…

This is the colourful coastal Italian pasta of squid, chorizo, beans and tomato, a one-pan dish where the squid is…

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 tikka masala is, depending on which origin story you believe, either Glasgow's mid-1970s answer to British…

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

"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…

Bhuna and naga sit on opposite ends of the BIR temperament chart

Ragù is the great Italian meat sauce, deeply browned beef (or beef-and-pork mix) slow-simmered with soffritto, wine and…

Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…