Our first book in the series of British Indian restaurant, BIR recipes revealed named “The Favourites”, provides you with the know how to be able to reproduce your favourite Indian restaurant and takeaway dishes. The book contains the following chapters along with the content of each chapter:
British Indian Restaurant
Contents
Introduction
Chapter 1 Important Cooking Notes
Cooking
Number of Servings
Measurements
Equipment
Spices
Recipe Heat Rating
A Final Note
Chapter 2 The Essentials and Preparation
Spices, Herbs and Other Essential Ingredients
Pastes, Dressings, Pickles and Sauces
Fresh Ingredients
Ghee
Garlic Paste
Garlic/Ginger Paste
Base Tomato
Onion/Capsicum Mix
Service Onions
Jalfrezi Onions
Dupiaza Onions
Mixed Powder
Preparing Base Prawns
Preparing Base King Prawns
Black Tiger Prawns
Base Gravy
Base Chicken
Base Lamb
Base Vegetables
Base Potatoes
Base Dhal
Base Red Sauce
Base Spinach (Saag)
Base Chicken Tikka
Base Lamb Tikka
Base Tandoori Chicken
Base Tandoori King Prawn
Base Kebab (Keema)
Base Dough for Chapati, Paratha and Puri
Base Dough for Samosa’s
Base Dough for Naan Breads
Base Peshwari Paste
Chapter 3 Starters
Introduction
Onion Bhaji’s
Mushroom Pakora’s
Chicken Pakora’s
Lamb Tikka
Chicken Tikka
Tandoori Chicken
Aloo Tikki
Shami Kebab
Sheek Kebab
Mixed Kebab
Vegetable Samosa’s
Meat Samosa’s
Chicken Chaat on Puri
Lamb Tikka on Puri
Prawn Bhuna on Puri
King Prawn Bhuna on Puri
Dhal Soup
King Prawn Butterfly
Chapter 4 Traditional Main Courses
Medium Curry
Madras
Vindaloo
Tindaloo
Phall
Balti
Tikka Balti
Balti Madras
Korma
Ceylon
Dhansak
Pathia
Malaya
Bhuna
Rogan Josh
Saag
Dupiaza
Jalfrezi
Chapter 5 Chef’s Special Dishes
Passanda
Korahi
Tandoori Chicken Masala
Kashmiri
Rezala
Special Chicken Curry
Garlic Chilli Chicken Tikka
Chicken Handi
Methi
Achari
Zafrani
Chicken or Lamb Podina
Adrak
Chicken or Chicken Tikka Mango
Naga
Jaipuri
Chapter 6 Biryani Dishes
Biryani Vegetable Curry
Biryani
Tikka Biryani
Chapter 7 Tikka Masala Dishes
Tikka Masala
Tandoori King Prawn Masala
Tandoori Butter Chicken Masala
Chapter 8 Tandoori Dishes
Tandoori Shaslik
Tandoori Chicken
Tandoori King Prawn
Lamb Tikka
Chicken Tikka
Chapter 9 Side Dishes
Saag Bhaji
Cauliflower Bhaji
Green Bean Bhaji
Mushroom Bhaji
Mixed Vegetable Bhaji
Bhindi (Okra) Bhaji
Saag Aloo
Aloo Gobi
Gobi Saag
Saag Paneer
Aloo Paneer
Tarka Dhal
Bombay Aloo
Chapter 10 Rice Dishes
Introduction
Plain White Rice
Plain Pilau Rice
Fried Rice
Egg Pilau
Vegetable Pilau
Peas Pilau
Mixed Pilau
Mushroom Pilau
Special Pilau
Chapter 11 Breads
Plain Naan
Garlic Naan
Chilli Naan
Garlic and Coriander Naan
Peshwari Naan
Keema Naan
Cheese Naan
Paratha
Stuffed Paratha
Chapati
Puri
Chapter 12 Sundries
Onion Salad
Spiced Onions
Onion and Coriander Salad
Mint Sauce
Mixed Raita
Pink Pakora Dipping Sauce
Chilli Dipping Sauce
Garlic Sauce
Index
BIR recipes
Follow the BIR recipes within the book and start your journey to reproduce your favourite meals. Read our blog for extra tips, help and bonus recipes.
