
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…

Corn kernels, fresh in season, frozen the rest of the year, are charred in a hot dry pan with a bit of oil until many kernels are blackened

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

Mee goreng is the Indonesian-Malay stir-fried noodle dish that turns up at every hawker stall from Jakarta to Penang…

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

BIR lamb bhuna is the restaurant-style version of the slow-cooked Bengali bhuna, dry and intensely flavoured, with the…

BIR lamb madras is the British restaurant adaptation of the South Indian Madras curry tradition, a sweet-and-sour curry…

Hot, sharp curry inspired by the cooking of southern India

A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal

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 restaurant menu, sitting somewhere between a jalfrezi…

"Achari" means "of pickle", the dish is built around Indian-style pickles (achaar) as a flavouring agent rather than a condiment

Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…

When you go out for Thai food this is sure to be on the menu