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

A curry-house jalfrezi inspired by a Balti House classic, featuring quick stir-fried peppers, chillies, onions and…

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

Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh…

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

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

Hot, sharp curry inspired by the cooking of southern India

A British-Indian take on the classic Kashmiri lamb rogan josh, featuring a deep red sauce from paprika and tomato rather…

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

The jalfrezi is one of the defining BIR curries — found on every curry-house menu in the country and arguably the most…

Chicken tikka masala is — depending on which origin story you believe — either Glasgow's mid-1970s answer to British…

Karahi takes its name from the deep, wok-shaped pan it's traditionally cooked in — a thick metal bowl that heats hard…

"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…