
Aroog
Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…
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Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…

Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…

Bone-in mutton (or lamb) marinates for 4 hours in yogurt, ginger-garlic paste, deep-fried onion (birista), garam masala, chilli and saffron

Lebanese kofta, sometimes spelled kafta, is minced lamb (often with a little beef) seasoned with grated onion, parsley…

Kosha mangsho takes its name from the verb kosha, which in Bengali means to slow-cook a meat down, stirring patiently as…

Mutton is marinated overnight in yogurt with browned onion, ginger-garlic, Kashmiri chilli, garam masala and dried plums…

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

BIR lamb bhuna is the restaurant-style version of the slow-cooked Bengali bhuna, dry and intensely flavoured, with the…

Cooked in a karahi (two-handled wok-like pan) over high heat: lamb chunks simmer with tomatoes, fresh ginger matchsticks…

BIR lamb saag is the restaurant version of the classic Punjabi saag gosht, a bright green spinach-based curry that pairs…

The wet-style mutton counterpart to the drier, slow-bhuna kosha mangsho - and the more everyday of the two

Mantu are the steamed lamb dumplings that Afghanistan shares with the rest of Central Asia, plated under garlic yogurt…

"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…

Bhuna and naga sit on opposite ends of the BIR temperament chart

Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…