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May produce

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Balti Masala

Balti masala is a mild, balanced spice blend designed as the foundation for British-Indian curries. Unlike hot masalas, this blend emphasizes warmth over fire. The whole spices are dry-roasted to develop their individual characters before grinding, creating depth of flavor that pre-ground blends can't match. The cinnamon provides sweetness, coriander seeds contribute earthiness, and cardamom adds aromatics. This is a curry powder that improves with age; it develops better flavor after 1-2 weeks of storage.

Curry Powder 10 minutes Serves200

Beef and Broccoli

Sliced beef velvets briefly in cornflour and soy, broccoli florets blanch to bright green, and the lot stir-fries hard with garlic and ginger in a soy-oyster-rice-wine sauce. Served over steamed rice.

Chinese 25 minutes Serves4

Beef Rendang

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. This rich, aromatic curry features beef slowly simmered in coconut milk and spices until deeply flavoured.

Indonesian 25 minutes Serves6

Bombay Potatoes

Bombay Potatoes is comfort food at its finest. Small potatoes are partially cooked, then coated in a richly spiced oil infused with seeds and aromatics. Some potatoes are mashed to create a creamy base, while others remain whole for texture. The result is a warm, golden, deeply spiced side dish that's utterly satisfying. This is a vegetarian staple of Indian home cooking.

Sides 22 minutes Serves4-6

Butter Chicken

The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a hit of garam masala at the end. Mildly spiced, lightly sweet, deeply savoury. The sauce is built on a paste of cooked onion, tomato and cashews / almonds, finished off-heat with cold butter for the signature gloss.

Indian 15 minutes Serves4

Caribbean Chicken Curry Stew

In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in. This adds a very unique sweetness to the stews from this region and this sweetness paired with the unmistakable flavour (and heat) from the wonderful scotch bonnet chilli is simply astounding. This curry uses curry powder for a fragrant and delicious result that captures the essence of Caribbean cooking.

Jamaican 10 minutes Serves4

Chana Chaat

Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion, finely chopped tomato, small-diced boiled potato and chopped fresh coriander. The dressing: lemon juice, chaat masala (a salty-sour spice mix sold at Pakistani shops), roasted ground cumin, Kashmiri chilli powder and a pinch of salt. Hot chilli sauce and tamarind chutney drizzle on; the chaat tosses; crushed papri tops; eat immediately.

Sides 20 minutes Serves4

Chicken and Peanut

When cooking Chinese food, it's essential to think about the flavours and textures of ingredients working in harmony. Juicy chicken combined with succulent baby corn, tender vegetables, and salty, crunchy cashew nuts create a balanced dish where each element complements the others. A glossy sauce ties everything together without overwhelming delicate flavours.

Chinese 18 minutes Serves2

Chicken Chilli Garlic

A bold, garlicky curry with a brisk curry-house kick. This jalfrezi-style dish uses plenty of fresh garlic, green chillies, and tandoori tikka, making it spicy but not overwhelming.

Indian 20 minutes Serves4

Chicken Dopiaza

A vibrant do-piaza curry based on layered onion textures and warming spices. This version uses both seared onion petals and a yoghurt-onion paste to build depth; the result is a rich, savoury, mildly tangy curry that works with pre-cooked stewed chicken or freshly poached chicken.

Indian 20 minutes Serves4

Chicken Jalfrezi

A curry-house jalfrezi inspired by a Balti House classic, featuring quick stir-fried peppers, chillies, onions and tender chicken in a light spiced sauce. It is traditionally dry and crisp, but can be adjusted for more sauce by adding extra base curry or stock.

Indian 20 minutes Serves4

Chicken Liver Pâté

Chicken livers fry briefly with shallot and garlic, deglaze with brandy, finish with thyme and a splash of cream. The hot mixture blends with cubed cold butter into a silky paste, presses into a terrine, and sets cold under a layer of clarified butter. Eats best after a day in the fridge.

Snacks 27 minutes Serves1

Chicken Methi Curry

Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish. Fresh fenugreek leaves are ideal, but dried kasoori methi can provide the signature aroma, especially in supermarkets where fresh leaves are scarce. This curry is aromatic with anise notes and a subtle bitterness balanced by yoghurt.

Indian 20 minutes Serves4

Chicken Pathia

A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth. The recipe uses lemon, mango chutney and sugar for tang/sweetness, with optional red food colouring for the classic curry-house appearance.

Indian 20 minutes Serves4

Chicken with Cashews

This is a hugely popular dish at Thai restaurants and takeaways, and my family love it. It is important to cut the chicken pieces so that they are about the same size as the cashews (although this is more for presentation as large chunks also work fine). You can mix the sauce and fry the cashews, chillies and chicken a day or so in advance, making this a dish you can cook up very quickly after work with little mess. The first time I tried making this recipe, I burnt the cashews and chillies. Don’t make the same mistake or you’ll have to start all over again. They don’t take long to colour in the oil and cashews aren’t cheap, so keep an eye on them. Although there’s nothing stopping you from doing so, the dried and fried chillies are not meant to be eaten. I like to serve this curry with jasmine rice.

Thai 30 minutes Serves4

Esquites

Corn kernels, fresh in season, frozen the rest of the year, are charred in a hot dry pan with a bit of oil until many kernels are blackened. Off the heat: mayo, sour cream, lime, garlic, chilli powder and cheese are folded through. Coriander and more cheese top each bowl.

Mexican 25 minutes Serves4

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48 recipes

May produce

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Balti Masala

Beef and Broccoli

Beef Rendang

Bombay Potatoes

Butter Chicken

Caribbean Chicken Curry Stew

Chana Chaat

Chicken and Peanut

Chicken Chilli Garlic

Chicken Dopiaza

Chicken Jalfrezi

Chicken Liver Pâté

Chicken Methi Curry

Chicken Pathia

Chicken with Cashews

Esquites