
Bombay Potatoes
Bombay Potatoes is comfort food at its finest
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Bombay Potatoes is comfort food at its finest

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

Trinidadian comfort food that brings together the East Indian and Afro-Caribbean strands of Trini cookery in one pan…

Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft

A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…

Chicken thighs are marinated briefly in onion, garlic, ginger, tomato and a sprinkle of curry powder, then sealed in a…

Beef is browned and simmered with onions, garlic, ginger, tomato and a touch of curry powder

Chicken 65 is one of the most-debated origin stories in South Indian cooking

"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…

This sits apart from the rest of the Restaurant-Style series

A traditional Lahori-style chicken curry built on a base of caramelised onions, tomatoes, and whole spices bloomed in oil

A customizable British curry-house special balti, mixing pre-cooked meats, seafood, and vegetables in a rich, spiced sauce

Split yellow moong dal (or toor dal) cooks with turmeric, salt and water for 25 minutes until soft and breaking down