Lamb Achari
A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…
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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 classic British curry-house madras with a sweet-and-sour profile, featuring tender lamb in a spicy, tangy sauce
An extremely hot British curry-house phall featuring Naga chillies and Mr Naga pickle for intense heat balanced with rich flavors
A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree…
Seekh kebab is restaurant-quality barbecue
A fiery British curry-house vindaloo with Portuguese-Goan influences, featuring intense heat from Scotch bonnets and…
"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…
A Ceylon curry on a British curry-house menu doesn't claim to reproduce authentic Sri Lankan cooking — it's a BIR…
The jalfrezi is one of the defining BIR curries — found on every curry-house menu in the country and arguably the most…
Dhansak is a Parsi dish at heart, traditionally a slow-cooked stew of meat, lentils, and vegetables eaten on Sundays
The name dopiaza literally means "two onions" (do = two, piaza = onion), and that's the whole concept of the dish
"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…
A Madras lives or dies by balance