
Bombay Potatoes
Bombay Potatoes is comfort food at its finest
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Bombay Potatoes is comfort food at its finest

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

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

Trinidadian comfort food that brings together the East Indian and Afro-Caribbean strands of Trini cookery in one pan…

Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft

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

Chicken thighs are marinated briefly in onion, garlic, ginger, tomato and a sprinkle of curry powder, then sealed in a…

Beef is browned and simmered with onions, garlic, ginger, tomato and a touch of curry powder

Chicken 65 is one of the most-debated origin stories in South Indian cooking

"Laal" is Hindi for red, and the dish lives up to the name

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

This sits apart from the rest of the Restaurant-Style series

A traditional Lahori-style chicken curry built on a base of caramelised onions, tomatoes, and whole spices bloomed in oil

BIR special balti is the customisable British restaurant chef's signature, mixing pre-cooked meats, seafood and…