
Chicken Dopiaza
A vibrant do-piaza curry based on layered onion textures and warming spices
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A vibrant do-piaza curry based on layered onion textures and warming spices

Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish

An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney

A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…

A restaurant-style bhuna using pre-cooked lamb for speed, while keeping the dry, intensely-flavoured finish

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

A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree…

Chicken rezala is a Mughlai dish associated with Kolkata's Muslim-quarter restaurants, traditionally a delicate…

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

"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…

Bhuna and naga sit on opposite ends of the BIR temperament chart

Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…