
Ajad
A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled
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A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country

A bold, garlicky curry with a brisk curry-house kick

A curry-house jalfrezi inspired by a Balti House classic, featuring quick stir-fried peppers, chillies, onions and…

Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish

Small heads of bok choy are halved or quartered lengthwise (keeping each piece together at the base)

Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh…

A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…

A restaurant-style bhuna using pre-cooked lamb for speed, while keeping the dry, intensely-flavoured finish

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

An extremely hot British curry-house phall featuring Naga chillies and Mr Naga pickle for intense heat balanced with rich flavors

A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree…

Seekh kebab is restaurant-quality barbecue

Indonesian-style pork satay featuring tender, spiced meat on bamboo skewers with a creamy, complex peanut sauce enriched with coconut milk

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

Chicken chilli masala is a relatively modern entry on the British curry-house menu, sitting somewhere between a jalfrezi…