Books by Richard Sayce BIR Moghul Curry Recipe: The Persian-influenced cuisine of the Mughals is traditionally rich and extravagant, often including cream, fruit, and nuts. The Mughal Empire spanned most of the Indian subcontinent dating back from the 16th to the...
Books by Richard Sayce BIR Vindaloo Curry Recipe: Needing little introduction, vindaloo is a hot and spicy curry with prominent flavours of tomato, chilli, vinegar, and black pepper. I like to use a star anise in vindaloo – the taste pokes through the heat and...
Books by Richard Sayce BIR Butter Chicken Recipe: Butter chicken, as the name suggests, is an indulgent and very delicious curry. It is mildly spiced and lavished with butter and cream. The inclusion of cleverly selected aromatic spices and the addition of tomato...
Books by Richard Sayce BIR Ceylon Curry Recipe: This curry is a tip of the hat to South Indian and Sri Lankan cuisine with its use of coconut. My spicy version includes both coconut flour/powder and coconut milk. It is also rich in tomato flavour, which contrasts...
Books by Richard Sayce BIR Madras Curry Recipe: A hot, savoury, tangy, smooth, tomato-based curry. The British Indian Restaurant (BIR) Madras is one of my favourite curries, and coincidentally is probably the most popular amongst all other grumpy middle-aged men in...
Nimbo Curry Recipe Here’s a tangy and uniquely special curry featuring shatkora (an Asian citrus fruit very popular in Bangladesh). On a visit to the newly opened Kingsway Lounge in Warrington, owner and chef Mohammed Ali demonstrated their Lamb Nimbo menu offering,...
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