
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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Moghul (sometimes spelled Mughal or Mughlai) curries trace back to the imperial kitchens of the Mughal Empire, where…

Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad, usually balanced with jaggery, vinegar or…

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

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

"Tikka" just means chunks

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…

BIR special balti is the customisable British restaurant chef's signature, mixing pre-cooked meats, seafood and…

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

BIR tandoori methi chicken tikka is the restaurant tandoori starter, marinated chicken tikka pieces grilled hard with…

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