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

Bone-in mutton (or lamb) marinates for 4 hours in yogurt, ginger-garlic paste, deep-fried onion (birista), garam masala, chilli and saffron

Lamb mince fries with onion, garlic, ginger and a spice mix of garam masala, cumin, coriander and chilli

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…

Cooked in a karahi (two-handled wok-like pan) over high heat: lamb chunks simmer with tomatoes, fresh ginger matchsticks…

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

BIR lamb rogan josh is the British-Indian-Restaurant take on the classic Kashmiri lamb stew, a deep red curry that uses…

BIR lamb saag is the restaurant version of the classic Punjabi saag gosht, a bright green spinach-based curry that pairs…

BIR lamb vindaloo is the fiery British-Indian-Restaurant adaptation of the Goan-Portuguese vindaloo, lamb in place of…

Lamb chunks are braised gently with turmeric, ginger-garlic paste and a small handful of whole spices until tender

The lamb equivalent of pre-cooked chicken: diced lamb browned hard with onion and spices, then simmered slow in its own…

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

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

The jalfrezi is one of the defining BIR curries, found on every restaurant menu in the country and arguably the most…