Books by Richard Sayce BIR Keema Peas Recipe: A lush and delicious side dish that’s very moreish. Minced lamb and green peas join forces for a savoury and slightly sweet oral ecstasy experience. You only have to imagine scooping up a delicious dollop of keema peas...
Books by Richard Sayce BIR Special Fried Rice Recipe: This colourful accompaniment brightens up any table it’s served on. You can adapt this special fried rice dish to your taste. Personally, I especially like the crunch of onion, the squish of mushroom, the zing of...
Books by Richard Sayce Bunny Chow Recipe: Bunny chow originates from Durban, South Africa, where the immigrant Indian population invented a cheap street food meal during hard economic times. Originally vegetables were mostly used instead of meat, but the modern bunny...
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...
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