
Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…

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

The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…

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

Seekh kebab is restaurant-quality barbecue

Carrots are sliced into rounds (or batons), boiled in salted water 8-10 minutes until just tender (still with a slight bite)

Peri-peri marinade is the bridge between Portuguese and African cooking traditions, a marinade so simple and balanced…

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…

Phaal is the restaurant category-killer for heat, traditionally claimed (though disputed) as a British invention from…

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

Tandoori Chicken Tikka is restaurant-quality barbecue, sophisticated yet accessible

BIR tandoori methi chicken tikka is the restaurant tandoori starter, marinated chicken tikka pieces grilled hard with…