
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…

BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…

BIR chicken korma is the gentlest curry on the British restaurant menu, a creamy nutty mildly-spiced dish that anchors…

BIR chicken pasanda is the mild creamy almond-and-coconut curry the restaurant menu reserves for diners who want richness without heat

Coconut rice represents the intersection of technique and flavor in Indian cooking

The dish lives or dies on the jerk marinade and on whether the chicken takes a proper char without drying out

BIR mango chicken curry is the British restaurant sweet-spicy curry with tropical fruit brightness, mango chutney and…

Mango pudding is the dessert that closes a Cantonese banquet, set into small moulds or glasses and turned out wobbling…

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

Obleas are the Colombian street-corner sweet you eat standing up, paper-thin round wafers sandwiching whatever…

Fresh grated coconut (or rehydrated desiccated coconut) is mashed with dried red chillies, salt and lime juice in a…

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

Garlic chilli chicken sits in the medium-hot end of the BIR menu, distinguished by two things: heavily browned sliced…

South Indian cooking leans heavily on the sour register, tamarind, kokum, curd, and lime do work that yoghurt and tomato…

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