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

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

Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in…

Bone-in mutton (or lamb shoulder, preferably with marrow bones) is simmered for two hours with onion, ginger, garlic, a…

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

The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…

Lamb shanks (or bone-in shoulder pieces) brown in mustard oil and ghee with sliced onion

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

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

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

A Madras lives or dies by balance

Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad, usually balanced with jaggery, vinegar or…

Lamb (or beef) is slow-cooked in a Yemeni tomato-onion-spice stew (called maraq) for two hours

Sambousak are Afghanistan's answer to the samosa: small triangular fried pastries with a spiced lamb filling, served as…

Lamb mince fries with onion, garlic, cumin, coriander and chilli to a dry savoury filling