
Aloo Tikki
Floury potatoes boil in their skins, then mash dry
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Floury potatoes boil in their skins, then mash dry

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

BIR chicken handi is the rich ghee-laden curry named for the clay handi pot it traditionally cooks in, the dish that…

A handful of vegetables (drumstick, ash gourd, carrot, runner beans, green plantain) are cut into uniform 5 cm batons…

A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft

Rice flour, turmeric, coconut milk and water make a thin yellow batter

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

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

The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces

Bombay Potatoes is comfort food at its finest

This is summer-BBQ adaptation of the lacquered red roast meats that hang in the windows of Cantonese siu mei shops

A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

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

Whole spices dry-toast in a pan until aromatic; grind with grated coconut, dried red chillies and a splash of water into…

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