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

Fattah is the celebration dish of Egypt, served at Eid al-Adha and at weddings, a layered pot of crisp bread, rice…

Mince combines with grated onion, very-finely chopped parsley, garlic, allspice, cinnamon, salt and a pinch of cayenne

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

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

Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in…

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

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

Hot, sharp curry inspired by the cooking of southern India

Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock

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…

The jalfrezi is one of the defining BIR curries, found on every restaurant menu in the country and arguably the most…

"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