Chicken Vindaloo






The king of curries from the 80’s. Anyone from that time or since will know only too well of this dish. It became a challenge after consuming a many beers. Although hotter curries have become available this one was the one that gained you the respect of your peers. The origins of this dish are […]

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Chilli dip






Normally served with poppadoms as you get seated in a restaurant.  The heat can be controlled by the amount of chillies you use but at least 1 should be used. The use of cheap ketchup is not really a money saving thing, cheaper brands tend to use more vinegar but a Tesco’s own brand should […]

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Cooking Naan without a Tandoori






Cooking Naan without a Tandoori A very simple and effective technique useful if you want to make near perfect naan and don’t own a tandoori oven. For all of Micks recipes you can purchase his E-Book or Paper version by going to indiancurryrecipes-cbm.com

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Gulab Jamun






A fantastic sweet desert. An ideal end to a spicy meal. Not often found on menu’s any more which is a shame and those that do offer them tend to buy them already made which is also a shame as they nowhere near as good as most things when not freshly made. A few good […]

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Kashmiri Masala Paste






Here is one version of this famous masala paste although there are a few around. There are also many commercial ones if you prefer to buy it ready made. Can be used in a lot of recipes to add a extra depth to the final dish.   Ingredients Whole spices Tablespoon coriander seeds Tablespoon cumin seeds […]

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Lamb Sheek Kebabs






Sheek kebabs come in many forms from around the world but in BIR cooking mutton if often used and not lamb. Mutton tends to carry more flavour and is basically just older sheep. Many supermarkets now sell minced lamb and mutton is becoming more common. Either will do for creating this unique starter. Although you […]

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Mint Sauce






A creamy dip normally served with poppadoms as you get seated in a restaurant. Being made with mostly of yogurt it also has a great cooling effect when used with spicy starters.   Ingredients 1 500ml tub of plain yoghurt 1 tsp Mint sauce 1 tsp of blended mango chutney a dash of milk green […]

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Mixed powder






A blend of spices to create a unique takeaway style masala, Added to most curries to create that unique taste. Mix powder is basically a homemade curry powder or masala, its used in most dish’s and every take away / restaurant will have their own version and slight variation. There are pretty much as many […]

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Onion Bhaji






One of the simplest starters to make but has to be one of the all time favourites in Indian restaurants. A vegetarian dish which is cooked in large quantities and stored in a fridge for re-heating. Can be microwaved or re-fried just prior to serving. The oil  that these are fried in take on a […]

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