
Charcoal Chicken Shop Chicken Skewers
The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…
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The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…

Chicken shawarma is the home-cook version of the Levantine spit-roasted chicken, marinated dark with baharat and yogurt…

Boneless chicken thighs swim in a yogurt-spice marinade for at least 4 hours

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

A soft yeasted bread dough rises for 1 hour

Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages

Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…

A whole chicken is slashed to the bone and rubbed with a yogurt-based marinade thick with chaat masala, Kashmiri chilli…

Firm white fish is scored, rubbed with a spice paste of ginger-garlic, Kashmiri chilli, ajwain (carom), turmeric and…

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

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

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…

"Tikka" just means chunks

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