
Bamia Iraqi
Bamia is the Iraqi okra-and-lamb stew, slow-braised lamb shoulder with tamarind, dried lime and whole baby okra, the…
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Bamia is the Iraqi okra-and-lamb stew, slow-braised lamb shoulder with tamarind, dried lime and whole baby okra, the…

Chicken thighs (or lamb) are browned, onions and tomato cooked down with garlic and a single whole chilli, then the meat…

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet

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…

The fast Saudi cousin of mandi, made when you want kabsa-deep flavour but the day doesn't have three hours in it for the meat to cook

The Saudi gathering platter built for the night when one cut of meat isn't enough

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

Quzi is the Iraqi celebration dish, a whole slow-roasted lamb shoulder served on a platter of saffron rice with toasted…

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

"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…

Trinidadian curry goat sits in a quiet rivalry with Jamaican curry goat, but the two are different dishes

Lamb chunks are browned hard; onion is softened in the same pot; tomato and pomegranate molasses build a tangy base; the…