What do you get when you have Indian food cooked by a Bengali or Pakistani in Great Britain? You’ve got BIR (British Indian Restaurant) food, and it’s a cuisine unto itself. Dishes are taken from their native land, then brought to the UK and transformed to suit local tastes and ingredients. This is what many Brits would consider “comfort food” (with Chicken Tikka Masala being hailed as Britian’s “new national dish”), above such regional specialties as bangers and mash and toad-in-the-hole. According to one food blogger, an authentic British curry is saucy, greasy, spicy, mid-brown to red in color, and contains millions of calories (which is why it tastes so good).
- TheCurrySauce.com has quite a few recipes for different essential components of a curry. First check out their Fundamental Onion Paste, then the BIR Curry Sauce Base, and then one of their full scale recipes for popular dishes like Vindaloo or Garlic Chilli Masala.
- Over at Curry Barking Mad you can buy the e-recipe-book British Indian Restaurant (BIR) Style Cooking for £2.99. According to the website, “With this book, the recipes, the techniques, the videos and some practice, you will be producing curries that will be as good as many, and better than most restaurants and takeaways.”
- Cook up Jamie Oliver’s Vegetable Jalfrezi to taste one of the most popular curries in Great Britain!
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