
Chicken Chasni
BIR chicken chasni is the Glasgow-Punjabi sweet curry, a smooth pale-orange sauce pairing tandoori chicken with mango…
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BIR chicken chasni is the Glasgow-Punjabi sweet curry, a smooth pale-orange sauce pairing tandoori chicken with mango…

A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender…

BIR chicken pathia is the British-Indian-Restaurant sweet-and-sour curry, lemon and mango chutney pulling against sugar…

"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 restaurant menu doesn't claim to reproduce authentic Sri Lankan cooking, it's a BIR…

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

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

Dhansak is a Parsi dish at heart, traditionally a slow-cooked stew of meat, lentils, and vegetables eaten on Sundays

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…

A Madras lives or dies by balance

Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad, usually balanced with jaggery, vinegar or…

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