
Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
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Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

Chicken poaches with onion, cardamom and bay 35 minutes; shredded off the bone

The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions

Cracked wheat (daleya), pearl barley, chana dal, masoor dal, moong dal and urad dal soak overnight together

Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…

Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked)

A thick batter of gram (chickpea) flour, rice flour, ajwain, turmeric, chilli powder and salt mixes with cold water to a…

Dried chickpeas soak overnight with a pinch of bicarbonate of soda

Onion fries in oil until deep gold; ginger-garlic paste joins and is fried for 1 minute

Lamb mince (with enough fat for tenderness; 20%) combines with grated onion (squeezed dry), ginger, garlic, green…

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

BIR tandoori methi chicken tikka is the restaurant tandoori starter, marinated chicken tikka pieces grilled hard with…