Beef Rendang
Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…
Indonesian
Discover · coconut + chili + quick
20 recipes
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Course & method
Ingredients
Cabbage Foogath
Foogath is the Goan way of cooking any green vegetable, a coconut-stir-fry method where the veg picks up the…
Sides
Cabbage Thoran
Cabbage is finely shredded into ribbons
Sides
Callaloo
Onion, garlic and tomato cook in oil until softened
Jamaican
Chicken Ceylon
BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…
Indian
Coconut Chutney
Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste
Sides
Coconut Rice
Coconut rice represents the intersection of technique and flavor in Indian cooking
Sides
Fiery Vegetables in Coconut Milk
A vibrant Thai curry celebrating fresh vegetables in a spiced coconut broth
Starters
French Bean Foogath
This is the green-bean version of the Goan foogath, French beans tossed in a coconut temper that turns a simple side…
Sides
Goan Cucumber Salad
Goan cucumber salad is the cooling raita-meets-salad that lives beside every Goan fish curry, fresh cucumber tossed with…
Sides
Kerabu Kacang Botol
Winged beans are sliced thin and tossed with kerisik (toasted grated coconut pounded to a fragrant paste), fresh herbs…
Sides
Mango Chicken Curry
BIR mango chicken curry is the British restaurant sweet-spicy curry with tropical fruit brightness, mango chutney and…
Indian
Nonya Pork Satay
Indonesian-style pork satay featuring tender, spiced meat on bamboo skewers with a creamy, complex peanut sauce enriched with coconut milk
Snacks
Restaurant-Style Garlic Chilli Chicken
Garlic chilli chicken sits in the medium-hot end of the BIR menu, distinguished by two things: heavily browned sliced…
Indian
Special Balti
BIR special balti is the customisable British restaurant chef's signature, mixing pre-cooked meats, seafood and…
Indian
Steamed Cabbage with Carrot, Thyme and Scotch Bonnet
Vegetable oil bloomed with onion, garlic and a fresh thyme stripping
Sides