Chicken Pathia
A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth
Indian
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19 recipes
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In season
May produce
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Course & method
Ingredients
Lamb Achari
A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…
Indian
Lamb Nihari
The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…
Indian
Lamb Saag
A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree…
Indian
Nhom Trav
A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal
Cambodian
Restaurant-Style Adrak (Ginger) Curry
"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…
Indian
Restaurant-Style Ceylon Curry
A Ceylon curry on a British curry-house menu doesn't claim to reproduce authentic Sri Lankan cooking — it's a BIR…
Indian
Restaurant-Style Chicken Chilli Masala
Chicken chilli masala is a relatively modern entry on the British curry-house menu, sitting somewhere between a jalfrezi…
Indian
Restaurant-Style Dhansak
Dhansak is a Parsi dish at heart, traditionally a slow-cooked stew of meat, lentils, and vegetables eaten on Sundays
Indian
Restaurant-Style Garlic Chilli Chicken
Garlic chilli chicken sits in the medium-hot end of the BIR menu, distinguished by two things: heavily browned sliced…
Indian
Restaurant-Style Laal Chicken Curry
"Laal" is Hindi for red, and the dish lives up to the name
Indian
Restaurant-Style Lavastorm Curry
Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…
Indian
Restaurant-Style Madras
A Madras lives or dies by balance
Indian
Restaurant-Style Moghul Curry
Moghul (sometimes spelled Mughal or Mughlai) curries trace back to the imperial kitchens of the Mughal Empire, where…
Indian
Restaurant-Style Pathia
Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad — usually balanced with jaggery, vinegar or…
Indian
Restaurant-Style Phaal
Phaal is the curry-house category-killer for heat, traditionally claimed (though disputed) as a British invention from…
Indian