
Ajad
A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled
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A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled

A good bánh mì is mostly assembly

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

BIR butter chicken is the restaurant adaptation of the classic Delhi murgh makhani, a creamy tomato sauce sweetened with…

In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in

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

BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…

BIR chicken chilli garlic is the bold garlicky curry on the British-Indian-Restaurant menu, a jalfrezi-style stir-fry…

BIR chicken dhansak is a British restaurant classic with sweet-sour notes of pineapple and lemon balanced against earthy…

BIR chicken dopiaza is the curry built on two distinct onion textures (the name "dopiaza" literally means "two onions")…

BIR chicken jalfrezi is the restaurant stir-fry, quick-cooked peppers, chillies and onions with tender tandoori chicken…

BIR chicken methi is the fenugreek-forward curry of the British restaurant menu, fresh fenugreek leaves wilting into a…

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

BIR chicken pathia is the British-Indian-Restaurant sweet-and-sour curry, lemon and mango chutney pulling against sugar…

This is the Chinese answer to the deli pickle, a quick-pickled cucumber spear that's ready overnight and lives in a jar…

Coconut rice represents the intersection of technique and flavor in Indian cooking