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 British-Indian take on the classic Kashmiri lamb rogan josh, featuring a deep red sauce from paprika and tomato rather…
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…
Methi is the Hindi word for fenugreek, and this curry is built around the fresh herb in every form the kitchen can put it
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…
Tandoori Chicken Tikka is restaurant-quality barbecue, sophisticated yet accessible