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…
A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth
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
Firm green tomatoes slice 8 mm thick
Gluten-free popcorn chicken bites made with gram flour batter, inspired by overpriced drive-thru versions
A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…
A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree…
Cleaned mussels go into a hot pot with shallots, garlic, white wine and butter
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 curry-house 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…