
Bombay Potatoes
Bombay Potatoes is comfort food at its finest
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

Bombay Potatoes is comfort food at its finest

Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…

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

A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth

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

The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…

A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree…

A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal

"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 curry-house 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 curry-house menu, sitting somewhere between a jalfrezi…

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