Introduction to Cooking BIR Curry Part 2

Introduction to Cooking BIR Curry Part 2

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Typical Stages of Restaurant Style Curry Cooking  To demonstrate and illustrate the typical steps taken to make a BIR style curry, I’m going to demonstrate the making of a basic curry sauce using the most common ingredients. This article will explain the key...
Introduction to Cooking BIR Curry Part 1

Introduction to Cooking BIR Curry Part 1

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INTRODUCTION TO BIR COOKING Ingredients will only get you so far; it’s what you do with them that counts. This holds true for all forms of cuisine, but it is exceptionally important with the British Indian Restaurant (BIR) style of cooking (almost unbelievably so)....
Bombay Aloo Recipe

Bombay Aloo Recipe

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Bombay Aloo Recipe Bombay aloo (aka potatoes) is a very popular potato-based vegetarian dish, traditionally featuring mustard seeds and curry leaves, and is served in a very thick sauce. This bombay aloo recipe will make enough for one as a main course, or two to...
Pre-Cooked Keema Recipe

Pre-Cooked Keema Recipe

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Keema (minced meat, usually lamb or mutton) makes an interesting change to chunks of chicken or lamb in a curry or side dish, and can also be used to make kebabs and samosas.  Pre-cooking the keema infuses it with flavour so it’s ready to put into a curry without...
Mint Sauce (Raita) Recipe

Mint Sauce (Raita) Recipe

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Mint Sauce Raita Recipe Here we have another delicious and refreshing dip to accompany poppadoms, which also goes nicely with starters such as onion bhaji and tandoori chicken. Mint sauce (or raita) is very versatile: adjustments can easily be made to taste. This...

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