
Agra Ginger Chicken
A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes
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A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes

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

This is the dish that defines Cantonese-American takeaway: thin slices of beef velveted in cornflour and soy so they…

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

Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…

Bubur kacang hijau is the Indonesian breakfast porridge of split mung beans, palm sugar and pandan, served warm in…

The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…

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

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

This is the gentle Cantonese-style stir-fry you cook for someone new to Chinese food: no chilli, no fermented bite, just textural balance

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