
Andouille Skewers
A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…
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A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…

BIR chicken pathia is the British-Indian-Restaurant sweet-and-sour curry, lemon and mango chutney pulling against sugar…

Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy

A torn pita is brushed with olive oil and grilled or fried until golden and crisp

Fried green tomatoes are the South's answer to using up the last of the summer tomato patch before frost, firm unripe…

Gluten-free popcorn chicken bites made with gram flour batter, inspired by overpriced drive-thru versions

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

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

Moules marinière is the French mussel dish the Belgians later turned into moules-frites, a fast steam-pot of cleaned…

A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal

Chile's table salsa, the fresh chunky relish that turns up in a small bowl next to bread before any meal and stays on…

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

Chicken chilli masala is a relatively modern entry on the British restaurant menu, sitting somewhere between a jalfrezi…

Garlic chilli chicken sits in the medium-hot end of the BIR menu, distinguished by two things: heavily browned sliced…

"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…