
Lamb Madras
Hot, sharp curry inspired by the cooking of southern India
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Hot, sharp curry inspired by the cooking of southern India

A Cornish-inspired pastry parcel filled with seasoned lamb, tender vegetables, and a rich, savory gravy

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

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

BIR lamb vindaloo is the fiery British-Indian-Restaurant adaptation of the Goan-Portuguese vindaloo, lamb in place of…

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

A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal

A wok is heated hot; garlic flashes briefly in oil; vegetables go in by cook time, firmest first (broccoli, carrot, baby…

Day-old crusty bread is torn into rough pieces and briefly moistened with water-and-vinegar, just enough to soften without making mush

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

A Ceylon curry on a British restaurant menu doesn't claim to reproduce authentic Sri Lankan cooking, it's a BIR…

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…