
Bánh Mì
A good bánh mì is mostly assembly
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A good bánh mì is mostly assembly

This is the dish that defines Cantonese-American takeaway: thin slices of beef velveted in cornflour and soy so they…

Beef in oyster sauce is the dish you cook when you want Cantonese flavour and have ten minutes between leaving work and being hungry

Nasi goreng is Indonesia's national fried rice, the leftover-rescue dish that became one of the great Southeast Asian…

A thick, sweet Panang curry with peanuts, served over jasmine rice

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

This is what street vendors across southern China make in big shallow woks at the front of their stalls, head-on prawns…

BIR butter chicken is the restaurant adaptation of the classic Delhi murgh makhani, a creamy tomato sauce sweetened with…

The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…

Cashew chicken is the gentler cousin of kung pao, a dish for nights when you want stir-fry rhythm without the chilli burn

This is the gentle Cantonese-style stir-fry you cook for someone new to Chinese food: no chilli, no fermented bite, just textural balance

BIR chicken balti is Birmingham's defining curry, cooked hard and fast in a thin two-handled steel balti pan over a…

BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…

BIR chicken chasni is the Glasgow-Punjabi sweet curry, a smooth pale-orange sauce pairing tandoori chicken with mango…

BIR chicken chilli garlic is the bold garlicky curry on the British-Indian-Restaurant menu, a jalfrezi-style stir-fry…

BIR chicken dhansak is a British restaurant classic with sweet-sour notes of pineapple and lemon balanced against earthy…