
Beef Rendang
Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…
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Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in

BIR chicken chilli garlic is the bold garlicky curry on the British-Indian-Restaurant menu, a jalfrezi-style stir-fry…

BIR chicken jalfrezi is the restaurant stir-fry, quick-cooked peppers, chillies and onions with tender tandoori chicken…

BIR chicken methi is the fenugreek-forward curry of the British restaurant menu, fresh fenugreek leaves wilting into a…

General Tso's chicken is the American-Chinese classic Hunanese restaurateur Peng Chang-kuei invented in Taipei in the…

Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…

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

BIR lamb bhuna is the restaurant-style version of the slow-cooked Bengali bhuna, dry and intensely flavoured, with the…

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

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

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…